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.


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

Pinch salt

Pinch pepper

  • 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.

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