American · Dinner
Boston baked beans
A New England oven stew of navy beans simmered with salt pork, molasses, and mustard, baked low and slow until the cooking liquor turns dark and syrupy. Onion and pork render soft and salty; beans stay whole while turning tender and deeply savory.
$3
15 minsPrep
300 minsCook
315 minsTotal
MediumLevel
Nutrition per serving
684Calories
32.4gProtein
35.7gFat
58.6gCarbs
36.1gSugar
13.9gFiber
2085mgSodium
72mgChol
13.2gSat Fat
810mgPotassium
145mgCalcium
4.5mgIron
0.8mcgVitamin B12
3.2mgVitamin C
gluten-free
high-fiber
low-cholesterol
rich-umami
all-time-classics
main-event
Instructions
1
Prep
Soak the dried navy beans in cold water for at least 8 hours or overnight until plumped, then drain well.
2
Simmer
Put drained beans in a pot, cover with fresh water, bring to a boil, then simmer over medium-low heat for 45 minutes until tender but whole.
3
Build
Drain the beans, reserving cooking liquid. Stir them together with salt pork, molasses, brown sugar, mustard powder, salt, pepper, and nestled onion quarter in an oven-proof pot.
4
Bake
Pour in water and reserved bean liquid to just cover the beans, cover the pot, and bake at 250°F for 4 hours, topping up liquid hourly.
5
Finish
Uncover, bake for 45 minutes more at 250°F until liquid reduces to a thick syrup, then stir in vinegar and discard the onion.
6
Plate
Spoon the beans into a bowl with softened salt pork and dark syrupy liquor.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz85g, soaked and cooked from about 1.5 oz dried navy beans
- 16 oz454g salt pork
- 4 tbsp80g molasses
- 2 tbsp24g brown sugar
- 11 onion, peeled and left whole
- 2 tsp2 tsp mustard powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 1/2 cup360ml water
- 2 tsp2 tsp apple cider vinegar
