Recipe
1900s Boston Baked Beans
Slow-baked navy beans with molasses and salt pork: the Saturday night staple of New England households around 1900.
Context
Baked beans were oven economy: put on in the morning, ready for supper after church or wash day.
Molasses, mustard, and a piece of salt pork or bacon flavored the pot. Many homes used a bean pot in a slow coal or wood oven. This version uses a modern low oven or slow cooker while keeping the classic taste.
Ingredients
- 1 lb dried navy beans, soaked overnight
- ¼ lb salt pork or thick bacon, diced
- 1 onion, chopped
- ⅓ cup molasses
- ¼ cup packed brown sugar
- 1 tsp dry mustard
- 1 tsp salt
- ¼ tsp black pepper
- 4 cups hot water, plus more as needed
Instructions
- Drain soaked beans. Parboil in fresh water 30 minutes; drain.
- Heat oven to 275°F (135°C). In a Dutch oven or bean pot, layer beans with pork and onion.
- Stir molasses, brown sugar, mustard, salt, and pepper into hot water. Pour over beans; liquid should just cover.
- Cover and bake 5 to 6 hours, checking occasionally and adding hot water if the top dries. Uncover for the last 30 minutes for a darker top.
- Serve hot with brown bread or cornbread if you like.