Boston Baked Beans

A New England staple long tied to Boston’s molasses trade and Saturday bean-pot tradition. Navy beans bake low and slow with salt pork, onion, and a sweet-savory molasses glaze until thick, glossy, and deeply comforting.

Serves 8 · 30 min prep · 300 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 11g fiber

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Ingredients

• 1 lb navy beans, driedPantry
• 8 oz salt pork or thick baconMeat
• 1 onion, choppedProduce
• 1/2 cup molassesPantry
• 1/4 cup brown sugarPantry
• 1 tsp dry mustardSpices
• 2 tbsp ketchup or tomato paste optionalPantry
• to taste salt and pepperSpices
• as needed boiling waterPantry

Instructions

1. 1Soak beans overnight; simmer until just tender.
2. 2Layer beans with salt pork and onion in a bean pot.
3. 3Mix molasses, sugar, mustard, and seasonings with hot water; pour over.
4. 4Bake low and slow for hours, adding water so beans stay moist and saucy.
5. 5Serve with brown bread if you have it.