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Boston Baked Beans

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Yields about 7 cups.

The larger yellow-eye beans will take about an hour longer to cook than navy beans and may need more water added as they cook. Keep in mind that all beans will vary in their cooking times due not only to size but to age as well. If you can’t find salt pork, you can substitute the same amount of slab bacon, resulting in a smoky flavor that’s untraditional but tasty.

  • 1 lb. navy beans, yellow-eye beans, or other dried white beans
  • 4 oz. salt pork, rind removed in one piece and reserved, meat cut into 1/4-inch dice
  • 1 medium onion (5 to 6 oz.), cut into 1/2-inch dice
  • 1 tsp. finely chopped garlic (optional)
  • 4 to 5 cups water; more as needed
  • 2 Tbs. dark molasses (but not blackstrap)
  • 2 Tbs. maple syrup
  • 3 Tbs. Heinz chili sauce or tomato ketchup
  • 2 Tbs. Dijon mustard
  • 1 Tbs. Worcestershire sauce
  • Freshly ground black pepper to taste
  • 1 tsp. kosher salt; more to taste
  • 1 Tbs. apple-cider vinegar

Pick over the beans for imperfections or foreign matter. Soak them in water overnight. Discard any “floaters” and drain.

Heat the oven to 350°F.

Heat a large Dutch oven or other heavy-based 5-qt. pot over medium heat. Add the diced salt pork and cook until crisp and golden, letting most of the fat render, about 10 minutes. Add the onion and garlic (if using) and cook until it begins to soften, about 5 minutes.

Add 4 cups of the water, the molasses, maple syrup, chili sauce or ketchup, mustard, Worcestershire sauce, and pepper. Stir well to combine. Increase the heat to high and bring to a boil. Add the drained beans and the reserved pork rind and wait for the boil to return. Cover the pot and transfer it to the oven.

After the beans have been in the oven for 10 minutes, turn the heat down to 300°F. After 1 hour, check the pot and add water as needed to keep the beans just barely covered. Check it again every hour. You may need to add up to 1 cup for navy beans and 1-1/2 cups water for yellow-eye beans, but be wary of making them too watery, especially near the end of cooking.

The beans are ready when they’re very soft and tender yet still retain their shape, about 2 to 2-1/2 hours for navy beans; 3-1/2 hours for yellow-eye beans. Remove the beans from the oven and discard the pork rind. Add the vinegar and season the beans with salt and more pepper, if you like. Stir the beans gently; as you stir, the starches will be released and the baked beans will become lightly thickened. Don’t overmix when they’re this hot. Let them sit for at least 20 minutes before serving. They can also be cooled completely, refrigerated, and then gently reheated.

nutrition information (per serving):
Size : per 1/2-cup serving; Calories (kcal): 190; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 3; Protein (g): protein g 8; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 26; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 380; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 8;

Photo: Scott Phillips

The story of Native Americans baking beans in cauldrons in the ground is laughable. Where did they get these pots before the Pilgrims? Baked beans in the colonies began as something that would cook without tending, as active cooking wasn't allowed on the sabbath. Anyway, if you cook this as written, you're in trouble. Instead of 250 degrees uncovered, cook it at 300 degrees covered for the first three hours, then uncovered for the rest. Turns out good after about six hours.

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