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Boston Baked Beans

  Dried pea/Great northern or navy beans 1 Pound (2 Cups)
  Water 2 Quart
  Onion 1 , chopped
  Salt pork 1⁄4 Pound
  Unsulphured molasses 3⁄4 Cup (12 tbs) (Grandma's)
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon

Rinse beans in cold water and drain.
Place in large saucepan and add water.
Bring to a boil and boil for 2 minutes.
Remove from heat, cover loosely and let stand for 1 hour.
Return to heat and bring to a boil; cover and simmer gently over low heat for 1 hour, until beans are tender.
Drain beans and reserve liquid.
Turn beans into 2 1/2-quart bean pot or casserole; add onion and mix lightly.
Cut through surface of salt pork every 1/2 inch, making cuts about 1 inch deep.
Bury pork in beans.
Mix 2 cups reserved bean liquid with molasses, salt and dry mustard; pour over beans.
Cover and bake in 300°F oven for 5 to 6 hours.
Check beans about once an hour and add additional bean liquid or water if the beans become dry; at the beginning of the cooking time the beans should be covered with liquid, and at the end of cooking the beans should be very moist and coated with syrupy liquid.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2172 Calories from Fat 851

% Daily Value*

Total Fat 95 g145.7%

Saturated Fat 33.4 g167.1%

Trans Fat 0 g

Cholesterol 97.5 mg32.5%

Sodium 3667.7 mg152.8%

Total Carbohydrates 308 g102.7%

Dietary Fiber 13 g52%

Sugars 156.7 g

Protein 42 g84%

Vitamin A 0.1% Vitamin C 17%

Calcium 56% Iron 71.3%

*Based on a 2000 Calorie diet

Boston Baked Beans Recipe