Boston Baked Beans

Cook’s Illustrated

4 oz salt pork, trimmed of rind and cut into 1/2-inch cubes

2 oz bacon (about 2 slices), cut into 1/4-inch pieces

1 medium onion, chopped

1/2 cup plus 1 Tbsp mild molasses

1 1/2 Tbsp brown mustard

1 lb dried small white beans, rinsed and picked over


9 cups water

1 tsp cider vinegar

Ground black pepper

Adjust oven rack to lower-middle position, and heat oven to 300. Add salt pork and bacon to an 8-quart Dutch oven. Cook over medium heat, stirring occasionally, until lightly browned and most of the fat is rendered, about 7 minutes. Add onion and continue to cook until onion is softened, about 8 minutes. Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups of water. Increase the heat to medium-high and bring to a boil. Cover pot and place in oven. Cook for 2 hours, then stir, and cook for another 2 hours. Remove the lid and continue to bake until the liquid had thickened to syrupy consistency, about another 90 minutes. Remove from oven, and stir in the remaining tablespoon of molasses, vinegar, and salt and pepper to taste. Serve.

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