Boston Baked Beans

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


1pound dried navy beans
2medium onions, vertically sliced
1/2cup molasses
1tablespoon brown sugar
4teaspoons brown mustard
1/2pound salt pork or country ham
1teaspoon salt
Black pepper to taste


  1. Place beans in a large bowl and add enough cold water to cover by about 1 inch. Cover and refrigerate overnight.
  2. The next day drain and rinse beans. Place in a large pot and cover with 2 quarts cold water. Cover and bring to a boil, reduce heat and simmer 30 to 45 minutes or until shells crack. Drain, reserving cooking water.
  3. Preheat oven to 250F. Place onions in bottom of a 2 ½ -quart bean pot or casserole dish and add beans. In a large bowl, combine molasses, sugar, mustard and about 1 ½  cups cooking water and pour over beans. Add more cooking water if needed to cover beans. Place salt pork on top and tuck in slightly. Cover and bake 7 to 8 hours. Check occasionally and add more of the reserved bean cooking water as necessary to keep beans covered.

Recipe by Jean Kressy

Nutritional Info *per serving

  • Calories 370
  • Fat 12g
  • Cholesterol 10mg
  • Sodium 530mg
  • Carbohydrate 54g
  • Fiber 15g
  • Protein 14g