Description
his Boston Baked Beans recipe is a classic New England dish that combines slow-cooked navy beans with a rich molasses-based sauce. With savory salt pork, sweet molasses, and onions, this comforting dish is perfect for family dinners or weekend gatherings. The slow baking process allows the beans to absorb all the delicious flavors, resulting in a thick, hearty, and flavorful dish that pairs beautifully with cornbread or grilled meats. Whether you’re cooking for a crowd or meal-prepping for the week, these baked beans will become a staple in your kitchen.
Ingredients
Scale
- 1 pound dried navy beans (soaked overnight)
- ½ pound salt pork, diced (or use thick-cut bacon)
- 1 large onion, chopped
- ½ cup molasses (unsulfured)
- ¼ cup brown sugar (light or dark)
- 2 teaspoons dry mustard
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 4 cups water (or enough to cover the beans)
- 1 tablespoon apple cider vinegar (optional, for tanginess)
- ¼ teaspoon cayenne pepper (optional, for heat)
Instructions
- Soak the Beans:
Place the dried navy beans in a large bowl and cover with cold water. Soak them overnight (or at least 8 hours). Drain and rinse the beans thoroughly before cooking. - Pre-Cook the Beans:
Add the soaked beans to a large pot and cover with fresh water. Bring to a boil, then reduce heat to simmer for 45 minutes, or until the beans are tender. Drain and set aside. - Preheat the Oven:
Preheat your oven to 325°F (163°C). - Cook the Salt Pork:
In a Dutch oven, cook the diced salt pork over medium heat until browned and crispy. Remove the pork and set aside, leaving the rendered fat in the pot. - Sauté the Onions:
Add the chopped onions to the pot with the pork fat and sauté until they become soft and translucent, about 5-7 minutes. - Make the Molasses Sauce:
Stir in molasses, brown sugar, dry mustard, salt, and pepper into the onions. Let it simmer until the sauce comes together. - Combine Beans and Sauce:
Add the cooked beans and browned salt pork back into the Dutch oven with the sauce. Stir everything together to coat the beans evenly. - Add Water and Bake:
Pour in 4 cups of water (or enough to cover the beans by about an inch). Bring the mixture to a simmer on the stove, then transfer the Dutch oven to the preheated oven. - Bake the Beans:
Bake uncovered for 4-6 hours, stirring occasionally. Add more water if necessary to keep the beans moist. The beans should become tender and the sauce thick. - Serve:
Once the beans are fully cooked and the sauce has thickened, taste and adjust seasoning. Serve hot with cornbread or as a side to grilled meats.
Notes
- Storage: Leftover baked beans can be stored in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 3 months.
- Make it vegetarian: Substitute the salt pork with olive oil or butter and add smoked paprika for a smoky flavor.
- Molasses vs. Maple Syrup: You can substitute molasses with maple syrup for a lighter, naturally sweetened flavor.
- Spiciness: If you like a kick, don’t hesitate to add more cayenne pepper or even a few dashes of hot sauce to spice things up.
- Prep Time: 15 minutes (excluding soaking time)
- Cook Time: 4-6 hours (baking time)
- Category: Side Dish, Main Course
- Cuisine: American, New England
Nutrition
- Calories: 330 kcal
- Sugar: 16g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 56g
- Fiber: 13g
- Protein: 16g
- Cholesterol: 20mg