Boston Baked Beans
The molasses in this recipe has made this dish a Boston specialty since the colonial days, when the city was part of the rum trade.
INGREDIENTS | SERVES 6-8
1 pound small white or pink beans
Water, as needed, plus 9 cups
4 ounces salt pork, rind removed and cut
into ½“ cubes
3 slices of bacon, cut into matchsticks
1 medium onion, finely chopped
½ cup molasses
2 tablespoons stone-ground or brown
1 tablespoon apple cider vinegar
Rinse the beans and remove any bad beans or debris. Cover the beans with 3" of water and soak overnight. Place the salt pork in water in the refrigerator.
Preheat oven to 300°F. Place the salt pork and bacon in a Dutch oven over medium-high heat. Cook for 7–9 minutes until the bacon is crispy. Drain off almost all pork fat. Add the onion and cook for 7–8 minutes.
Stir in the molasses, mustard, drained beans, and 9 cups water. Turn the heat to high and boil. Stir, cover, and cook in the middle of the oven for 3 hours.
Remove the lid and stir. Cook for another 1–1½ hours. The liquid should thicken to a syrup consistency. Stir in the vinegar, salt, and pepper. Serve hot or warm.