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Traditional Boston Baked Beans Recipe

Updated on August 30, 2011
Dried beans.
Dried beans. | Source

This recipe for Boston Baked Beans isn't too sweet, and has molasses in it for flavor. It uses the overnight soaking method for beans, where you place water with beans and soak them overnight. Since they cook for a long time, slowly in a low oven, start the soaking the night before.

Traditional Boston Baked Beans

  • 1 lb. pea beans
  • 5 cups water, divided
  • 1/3 cup packed light brown sugar
  • 1/4 cup molasses
  • 2 medium onions, quartered
  • 1 tablespoon salt
  • 2 teaspoons dry mustard powder
  • 1 1/2 teaspoons vinegar
  • 1/4 teaspoon black pepper
  • 1/4 pound salt pork

Pick over the dried beans, and rinse well. Cover the beans in a pot with 3 cups of water. Soak the beans overnight.

Add in 2 cups of water. Stir in the brown sugar, molasses, onions, mustard, salt, vinegar, and pepper. Boil slowly for about an hour to an hour an half.

Preheat oven to 250 degrees. Slice the salt port in a diamond shape, almost all the way through, in about 1/2 inch intervals. Place on the bottom of a heavy casserole dish with a lid or Dutch oven. Place the hot beans on top, with all the liquid in the pot. Cover and bake for about 6 to 8 hours, adding about 1 cup of water after 3 hours, and checking for doneness every half hour after 6 hours. When the beans test done, remove the lid and continue baking without the lid for another 30 minutes.

Serve hot.


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