Entree: United States – New England – Boston Baked Beans (Slow-baked navy beans in a sweet-savory molasses and pork sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs

Additional 12 hrs

Total 14 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) dried navy beans, picked over and soaked overnight
- 6 oz (170 g) salt pork, diced (or use 6 oz (170 g) bacon, chopped)
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1/2 cup (120 ml) molasses
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) Dijon or yellow mustard
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) apple cider vinegar
- 2 cups (480 ml) water, plus more as needed
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- Optional: 1 tsp (5 g) smoked paprika or a pinch of ground cloves for depth

Show original ingredient measurements

- 1 lb (454 g) dried navy beans, picked over and soaked overnight
- 6 oz (170 g) salt pork, diced (or use 6 oz / 170 g bacon, chopped)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 ml) molasses
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) Dijon or yellow mustard
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) apple cider vinegar
- 2 cups (480 ml) water, plus more as needed
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- Optional: 1 tsp (5 g) smoked paprika or a pinch of ground cloves for depth

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Drain the soaked beans and place them in a large pot. Cover with fresh water by 2 inches (5.08 cm) and bring to a boil, then simmer 30–40 minutes until beans are just tender but not falling apart; drain and set aside. Reserve 1 cup (240 ml) cooking liquid if desired.
2. Preheat oven to 325°F (165°C). In a heavy ovenproof Dutch oven or bean pot, render diced salt pork over medium heat until some fat is released and pieces begin to brown, about 5–6 minutes. Remove most of the rendered fat if excessively greasy, leaving about 1–2 tbsp (15–30 ml) in the pot.
3. Add chopped onion to the pot and sauté in the pork fat until translucent, about 5 minutes. Add garlic and cook 30 seconds more.
4. Stir in molasses, brown sugar, mustard, tomato paste, apple cider vinegar, water, bay leaf, smoked paprika or cloves if using, salt, and pepper. Bring to a gentle simmer and taste for seasoning.
5. Add the par-cooked navy beans to the sauce and gently stir to coat. If mixture seems dry, add reserved bean liquid or additional water to just cover the beans.
6. Cover the pot and bake in the preheated oven for 2 to 3 hours, checking every 45–60 minutes to stir and add a splash of water if beans appear too dry. Uncover for the last 30 minutes to allow the sauce to thicken and caramelize.
7. Remove bay leaf, adjust seasoning, and let rest 10 minutes before serving. Serve warm with brown bread or as part of a hearty New England meal.

1. Drain the soaked beans and place them in a large pot. Cover with fresh water by 2 inches and bring to a boil, then simmer 30–40 minutes until beans are just tender but not falling apart; drain and set aside. Reserve 1 cup (240 ml) cooking liquid if desired.
2. Preheat oven to 325°F (165°C). In a heavy ovenproof Dutch oven or bean pot, render diced salt pork over medium heat until some fat is released and pieces begin to brown, about 5–6 minutes. Remove most of the rendered fat if excessively greasy, leaving about 1–2 tbsp (15–30 ml) in the pot.
3. Add chopped onion to the pot and sauté in the pork fat until translucent, about 5 minutes. Add garlic and cook 30 seconds more.
4. Stir in molasses, brown sugar, mustard, tomato paste, apple cider vinegar, water, bay leaf, smoked paprika or cloves if using, salt, and pepper. Bring to a gentle simmer and taste for seasoning.
5. Add the par-cooked navy beans to the sauce and gently stir to coat. If mixture seems dry, add reserved bean liquid or additional water to just cover the beans.
6. Cover the pot and bake in the preheated oven for 2 to 3 hours, checking every 45–60 minutes to stir and add a splash of water if beans appear too dry. Uncover for the last 30 minutes to allow the sauce to thicken and caramelize.
7. Remove bay leaf, adjust seasoning, and let rest 10 minutes before serving. Serve warm with brown bread or as part of a hearty New England meal.