Boston Baked Beans

READY IN: 5hrs 30mins
Recipe by Tracy K

The beans can be made ahead. After cooking, cool them to room temp and refrigerate in an airtight container for up to 4 days. Note: It is NOT NECESSARY to soak the beans before using in this recipe; hence the long cooking time. Do not use old dried beans for this recipe.

Top Review by evelynathens

Excellent beans that were a breeze to make. I did make 2 changes - one out of necessity, the outher out of personal preference. I can't find salt pork in Greece so I used a hunk of a lightly-cured bacon. I also like my beans 'red' so I did add a scant tablespoonful of tomato paste to the water mixture, before baking. We enjoyed these on the day I made them as a topping of hot dogs with slaw, and on the following day for breakfast, as part of the 'full English'. With a recipe like this it really is so easy to make your own, from scratch, baked beans. Why would you ever want to buy canned again?

Ingredients Nutrition

Directions

  1. Adjust oven rack to lower-middle position; heat oven to 300 degrees.
  2. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
  3. Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
  4. Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
  5. Bake until beans are tender, about 4 hours, stirring once after 2 hours.
  6. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
  7. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.

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