Boston baked beans
Boston baked beans, from above
Non vegMassachusetts

Boston baked beans

Small white beans baked all day with molasses and pork. The reason Boston is called Beantown.

420 minTime
16 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 420 minutes come after.
Beantown2 chapters · 1 min read

Make it your way

Grandma's wayNavy beans slow baked with salt pork, molasses and mustard.
The original
326kcalsame
16 gproteinsame
9 gfibresame
420minutessame

Boston baked beans.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Dried white beans (haricot beans, navy beans)2¼ cups dry navy beans, soaked overnight
Bacon (streaky rashers, streaky bacon)salt pork or thick bacon, diced
Onion1, halved
Molasses (black treacle)¼ cup
Brown sugar¼ cup
Prepared mustard1 tbsp
Salt1 tsp
Black pepper½ tsp
Waterabout 4 cups, hot

Method

4 steps
  1. 1Simmer the soaked beans in fresh water for 30 minutes until the skins split when you blow on them.
  2. 2Put the onion and half the pork in a bean pot or heavy casserole, add the drained beans and top with the rest of the pork.
  3. 3Whisk molasses, sugar, mustard, salt and pepper into hot water and pour over the beans to just cover.
  4. 4Cover and bake at 150°C for 5 to 6 hours, topping up with water so the beans stay just covered. Uncover for the last hour.
Serve it like this

Spoon into small bowls straight from the pot, with brown bread or cornbread and a sausage or hot dog alongside.

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Make it a meal

What goes with Boston baked beans: a bread or rice, a side, something to drink and something sweet.

Bread or rice Cornbread35 min
Bread or rice Methi thepla40 min
With a main New England clam chowder45 min
With a main New England clambake50 min
On the side Coleslaw15 min
A little snack Classic hot dog15 min
To drink South Indian filter coffee20 min
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