This traditional recipe for classic Boston baked beans uses brown sugar and molasses to create a wonderful old-fashioned baked bean flavor.
Classic Boston Baked Beans
- 2 cups dried navy beans (1 pound)
- ½ lb bacon (8 oz), cut into small pieces
- ¼ lb salt pork (4 oz), rind removed and cut into small pieces
- 1 onion, chopped
- ¼ cup molasses
- 2 tsp salt
- ¼ tsp black pepper
- 1 tsp dry mustard
- ½ cup ketchup
- 1 tbsp Worcestershire sauce
- ¼ cup brown sugar
- Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
- Place the beans in a pan on the stovetop. Add bacon, salt pork, onion, molasses, salt, black pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar.
- Cover the ingredients with water and bring to a simmer. Simmer for 30 minutes.
- Pour ingredients into a 2-quart bean pot, cover and place in the oven.
- Bake a 200℉ for 6-8 hours or until soft. Add additional water as needed to keep the beans covered.
- Hack: 1 tbsp prepared mustard can be substituted for the dry mustard.j
- Hack: If you don’t have a bean pot, use a heavy, covered casserole dish.
- Hack: Store leftovers in the refrigerator for up to 5 days or freeze in individual serving sizes for up to 3 months. Thaw beans completely before reheating them.
Did you know? Navy beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Suggestion: Serve these with some fresh homemade butter biscuits!