📝 About This Recipe
A true New England classic, these Boston Baked Beans are the result of a low-and-slow transformation of humble navy beans into a rich, mahogany-hued masterpiece. Infused with the deep, earthy sweetness of unsulphured molasses and the smoky essence of salt pork, this dish embodies the 'Beantown' tradition. Each bite offers a velvety texture and a complex balance of savory, sweet, and tangy flavors that can only be achieved through hours of gentle oven-braising.
🥗 Ingredients
The Beans
- 1 pound Dry Navy Beans (rinsed and picked over for stones)
- 8 cups Water (for soaking)
The Flavor Base
- 1/2 pound Salt Pork (cut into 1/2-inch cubes; rind removed but reserved)
- 1 large Yellow Onion (peeled and left whole, or halved)
- 1/2 cup Unsulphured Molasses (dark molasses provides the best color)
- 1/4 cup Brown Sugar (packed)
- 1 teaspoon Dry Mustard Powder (adds a subtle sharp kick)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Kosher Salt (adjust to taste based on saltiness of pork)
- 1 tablespoon Apple Cider Vinegar (to brighten the finish)
- 4-5 cups Boiling Water (as needed for braising)
👨🍳 Instructions
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1
Place the dry navy beans in a large bowl and cover with 8 cups of cold water. Allow them to soak for at least 8 hours or overnight to ensure even cooking.
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2
Drain the soaked beans and transfer them to a large pot. Cover with fresh water by 2 inches. Bring to a boil, then reduce heat and simmer gently for 30-45 minutes until the skins just begin to crack when you blow on a spoonful of them.
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3
Preheat your oven to 300°F (150°C). This low temperature is crucial for the slow caramelization of the molasses.
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4
Drain the parboiled beans, reserving the cooking liquid in a separate container. This liquid is full of starch and flavor!
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5
In a traditional bean pot or a heavy Dutch oven, place the whole onion at the very bottom. This will infuse the beans from below.
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6
Pour half of the parboiled beans over the onion. Scatter half of the salt pork cubes over the beans.
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7
Add the remaining beans and top with the rest of the salt pork. If you kept the pork rind, place it on top to add extra richness.
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8
In a medium bowl, whisk together the molasses, brown sugar, dry mustard, black pepper, and 2 cups of the reserved bean cooking liquid.
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9
Pour the molasses mixture over the beans. Add enough additional boiling water (or reserved cooking liquid) so the beans are just barely submerged.
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10
Cover the pot tightly with a lid or heavy-duty aluminum foil. Place in the oven and bake for 4 hours.
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11
After 4 hours, check the beans. If they look dry, add a little more boiling water. Stir very gently to avoid breaking the beans. Taste and add salt if necessary.
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12
Continue baking, covered, for another 2-3 hours. The beans should be tender and the sauce thickened into a dark, syrupy glaze.
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13
For the final 30 minutes of cooking, remove the lid. This allows the top layer of beans and salt pork to crisp up and the sauce to reach its final, rich consistency.
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14
Remove from the oven and stir in the apple cider vinegar. Let the beans rest for 15-20 minutes before serving; the sauce will continue to thicken as it cools slightly.
💡 Chef's Tips
Use 'Navy' or 'Pea' beans for the most authentic texture; they hold their shape perfectly during the long braise. Avoid adding salt at the beginning of the soaking or parboiling process, as it can make the bean skins tough. If you can't find salt pork, thick-cut slab bacon is a delicious smoky alternative. Be patient! The deep mahogany color comes from the Maillard reaction between the molasses and bean proteins over many hours. If the sauce is too thin at the end, mash a small spoonful of beans against the side of the pot and stir them back in to act as a natural thickener.
🍽️ Serving Suggestions
Serve alongside warm, buttered Boston Brown Bread for the ultimate regional experience. Pairs beautifully with grilled bratwurst or classic New England-style frankfurters. A crisp, tangy coleslaw provides a refreshing crunch to contrast the soft, sweet beans. Accompany with a cold glass of hard apple cider or a robust Amber Ale. Leftovers are even better the next day, served over a thick slice of toasted sourdough.