Chef's Tip
Don't rush the soaking or cooking process for the beans. Proper soaking overnight helps the beans cook evenly, while the long, slow baking allows the flavors to fully develop and the sauce to thicken to the perfect consistency. Be patient with this dish—the results are well worth the wait.
Instructions
- Sort through dried beans, removing any stones or debris. Rinse thoroughly under cold water.
- Place beans in a large bowl and cover with cold water by 2 inches. Soak overnight, at least 8 hours or up to 24 hours.
- Drain and rinse soaked beans. Place in a large pot and cover with fresh water by 2 inches.
- Bring to a boil over high heat, then reduce to a simmer and cook until beans are just tender but not completely cooked, about 30-45 minutes.
- Preheat oven to 300°F.
- Drain beans, reserving cooking liquid. Measure out 3 cups of the cooking liquid; add water if needed to reach this amount.
- In a bean pot or heavy Dutch oven with a tight-fitting lid, layer half of the salt pork on the bottom.
- Add the par-cooked beans and diced onion.
- In a bowl, whisk together molasses, brown sugar, dry mustard, pepper, and 2 cups of the reserved cooking liquid. Pour over beans.
- Add remaining salt pork to the top, nestling pieces into the beans slightly. Add the bay leaf.
- Cover pot and bake for 3 hours.
- Check beans and add more reserved liquid if they seem dry. Continue baking for another 2-3 hours, checking occasionally and adding more liquid if needed.
- For the last 30 minutes, remove the lid to allow the top to brown and sauce to thicken.
- Remove bay leaf before serving. Taste and adjust seasonings, adding salt as needed.
Plating
Serve Boston Baked Beans in a rustic ceramic bowl or as a side dish alongside traditional New England fare such as brown bread, salt cod cakes, or frankfurters. For family-style service, place the pot directly on the table with a serving spoon. A sprinkle of finely diced raw onion on top is an optional traditional garnish.
Storage & Reheating
Boston Baked Beans can be refrigerated in an airtight container for up to 5 days. They actually improve in flavor after a day or two. Reheat in a covered pot over low heat, adding a splash of water if needed to achieve desired consistency. They can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
About This Recipe
Boston Baked Beans date back to colonial times when Puritans would prepare this dish on Saturday and let it slow-cook overnight in brick ovens, creating a meal that could be eaten on the Sabbath without cooking. This adaptation preserves the traditional preparation while subtly adjusting the ratio of sweet and savory elements for modern tastes. The slow cooking method remains faithful to the original technique that gives the dish its distinctive character.