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Boston-Style Baked Beans

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6-8 servings
Category
Beans
Course
Side Dishes
Preparation Method
Boil
Sources
Yankee Magazine

This New England classic is adapted from the baked beans served at Boston’s famous Durgin-Park restaurant.

Ingredients
1 pound (2 cups) dried navy beans
1/2 pound salt pork or bacon, chopped, divided
1/3 cup granulated sugar
2/3 cup dark molasses
1 teaspoon dry mustard
1 teaspoon freshly ground white pepper
1 teaspoon table salt

Instructions

Soak beans overnight in cold water. When you’re ready to cook, place beans in a heavy saucepan; fill with water to cover by about a half inch. Boil 25-30 minutes, until just tender; don’t overcook. (Pick up a bean between thumb and forefinger and pinch; the outer shell should slip off.) Drain and rinse, reserving the liquid.

Preheat oven to 400°. Place half the salt pork in the bottom of a large ovenproof pot. Add beans, sugar, molasses, dry mustard, white pepper, salt, and reserved liquid. Top with remaining salt pork. Cover and bake 4 to 4-1/2 hours. Stir occasionally and add more water as needed. Let beans rest 30 minutes before serving.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Des</span> Wed, 08/18/2021 - 21:01
Tried this recipe and the kids loved it. I will definitely be doing this again.