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Authentic Boston Baked Beans Recipe
Boston, United States of America
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This New England staple is made with white beans, such as Navy beans or yellow eye beans, molasses, salt pork, and mustard. To prepare, the presoaked beans are mixed with the remaining ingredients and then slow-cooked overnight. Traditionally, the beans would have been cooked in a clay pot in an ember-filled hole in the ground. However, in today's recipes, to cut on time, beans are typically either boiled or simmered until softened or cooked, then mixed with the remaining ingredients in either a casserole or a Dutch oven and slow-cooked in the oven anywhere from four to eight hours, depending on the recipe. Although not traditional, sugar is also often included in the ingredients, as well as onion, pepper and other aromatics which add deep, complex flavor to the dish. If cooked to perfection, Boston baked beans will have a caramelized crust on top and underneath a thick stew of beans coated in a glaze-like sauce. Serve the beans with Boston brown bread, relish, pickles, or coleslaw,... Read more
Cooking tips
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beans
The bean of choice is a small white bean such as Navy bean, yellow eye bean, York state bean, or California pea bean. To cut on cooking time, soak the beans in salted water for at least a few hours, but best overnight. The following day, simmer them until completely cooked, or at least partially cooked. -
salt pork
If the piece of salt pork you use is completely white, meaning there is no muscle in it at all, you will need to cut on the amount slightly, or you will end up with greasy beans. Also, wash off any excess salt that is visible on the salt pork or your baked beans will be too salty. -
molasses
To make it easier to mix, dilute the molasses with water or leftover bean-cooking liquid before you add it to the beans. -
method
The traditional preparation method, which also produces the best results, is to soak the beans overnight, then mix them with the remaining ingredients and slow-cook them for about 12 hours in a 250°F oven. However, there are also other, less time-consuming, methods that produce equally satisfying results. If you cook the beans beforehand, you will cut on time significantly. All you need to do then ... Read more -
equipment
Traditionally baked in a clay pot, Boston baked beans can also be baked in a Dutch oven, a casserole, or a baking tray. -
serving
When eating, if you find that the baked beans are too sweet, pour a splash of vinegar on top to balance the flavors.
Recipe variations
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19th Century Boston Baked Beans
Ready in 5h 20minThe following is a straightforward 19th-century Boston baked beans recipe, which calls for very little seasoning, just salt pork, sugar, molasses, and salt, with optional mustard. The beans, Navy beans in this case, are first cooked, then layered in a crock pot with other ingredients and baked for 5-6 hours. The recipe is adapted from the 1896 Boston Cooking-School Cook Book by Fannie Merritt Farmer.
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Durgin-Park Boston Baked Beans
Ready in 6h 30minThe following Boston baked beans recipe is more than 150 years old. It is courtesy of Durgin-Park restaurant in Boston, a historic eatery that's been in operation for more than 200 years, now unfortunately permanently closed. The recipe calls for California pea beans or York beans, salted pork, molasses, onion, sugar, mustard, and seasonings. For baking, use either one six-quart or two three-quart baking pots.
19th Century Boston Baked Beans
PREP 20min
COOK 5h
READY IN 5h 20min
The following is a straightforward 19th-century Boston baked beans recipe, which calls for very little seasoning, just salt pork, sugar, molasses, and salt, with optional mustard. The beans, Navy beans in this case, are first cooked, then layered in a crock pot with other ingredients and baked for 5-6 hours. The recipe is adapted from the 1896 Boston Cooking-School Cook Book by Fannie Merritt Farmer.
Ingredients
2 cups Navy beans
1/2 cup salt pork, chopped
1/2 tbsp sea salt
1 tbsp molasses, heaping
1 ½ tbsp whole cane sugar
1/4 tsp ground mustard
1/2 cup boiling filtered water plus enough to cover the beans (about 2 cups)
Preparation
Step 1/6
The night before, pick out any spoiled beans, then place the rest in a pot, pour them over with enough water to cover and let them soak overnight.
Step 2/6
The next morning, strain the beans and throw away the water. Rinse the beans under running water, then place them back to the pot, add water until covered, and simmer for 40 minutes.
Step 3/6
Strain the beans, then place them in a baking pot or a large casserole. Add the remaining ingredients (pork, salt, molasses, sugar, and mustard), and mix until well combined. Pour in the boiling water, then add as much cold water as is necessary to cover the beans.
Step 4/6
Place the lid on top of the pot and slide it into the oven preheated to 325°F. Bake at this temperature for the first few hours, then lower the temperature to 280°F.
Step 5/6
Check on the beans from time to time and add more water if necessary.
Step 6/6
To get a crust on top of the beans, for the last hour of cooking, remove the lid from the pot.
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