World Flavors Cookbook

Boston Baked Beans

Slow-baked navy beans in a thick molasses and salt pork sauce — the dish that gave Boston its nickname 'Beantown.' Baked low and slow for hours.

Cuisine: United States

Ingredients

• 500g dried navy beans, soaked overnight
• 200g salt pork or thick-cut bacon, diced
• 1 onion, diced
• 1/3 cup molasses
• 1/4 cup brown sugar
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• Water to cover

Instructions

1. Preheat oven to 300F.
2. Drain soaked beans. Place in a Dutch oven or bean pot.
3. Fry salt pork until rendered. Add onion. Cook until soft.
4. Add salt pork and onion to beans.
5. Mix molasses, brown sugar, mustard, vinegar, salt, and pepper with enough water to just cover beans.
6. Cover tightly. Bake 5-6 hours.
7. Check every hour and add water if beans look dry.
8. In the last hour, remove lid to let the top crust form.
9. Beans should be tender and the sauce thick and dark.