Boston Baked Beans
Served with brown bread, these molasses-flavored beans make a traditional New England Saturday night supper.
NotesVegetarian variation: Omit the salt pork or bacon. Cook the onion in 1 tablespoon oil.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionFamily Get-together, game day
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
- ¼ pound salt pork or slab bacon, coarsely chopped
- 1 medium onion, chopped (about 1 cup)
- 3 cups cooked navy beans, drained
- ¾ cup water
- ¼ cup light molasses 1 tablespoon firmly packed light brown sugar
- 1 teaspoon dry mustard
- Salt and freshly ground black pepper to taste
Saute the salt pork or bacon in a 2-quart flameproof casserole or Dutch oven until it releases its fat and starts to brown; remove and reserve. Drain off and discard all but 1 tablespoon fat. Add the onion and saute, stirring constantly, until the onion is golden, about 5 minutes.
Heat the oven to 350°F. Stir the beans, water, molasses, brown sugar, mustard, salt, and pepper into the onion mixture in the casserole. Bring to a boil over high heat, stirring constantly. Stir in the reserved salt pork.
Bake the beans, uncovered, 20 to 30 minutes or until they are bubbly and the top is crisp.
1994 Bonnie Tandy Leblang