Boston Baked Beans

Method

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1. Drain the soaked beans, cover with fresh water, and simmer for 30 minutes until the skins split when you blow on a spoonful. Drain, reserving the liquid.

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2. Heat the oven to 140°C / 285°F.

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3. Scatter half the salt pork over the base of a heavy casserole or bean pot. Set the whole onion in the middle.

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4. Add the beans, then lay the remaining pork on top.

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5. Whisk the molasses, brown sugar, both mustards, vinegar, Worcestershire, salt and pepper with 500 ml of the reserved cooking liquid and pour it over.

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6. Add boiling water until the beans are just covered.

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7. Cover and bake for 5 hours, checking every 90 minutes and topping up with boiling water so the beans stay submerged.

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8. Uncover for the final hour so the sauce reduces and darkens and the top crusts.

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9. Rest 20 minutes before serving — the sauce thickens noticeably as it cools.

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Chef’s Tips

• Never let the beans dry out during the bake. Check regularly and top up with boiling, not cold, water.
• Salt pork is traditional; thick bacon is a good substitute. Both should be visible in the finished pot.
• They are better on the second day, so this is a good dish to make ahead.

Pairing Suggestions

• Brown bread or cornbread
• Hot dogs, in the Saturday night Boston tradition
• Coleslaw

Storage & Reheating

Refrigerate up to 5 days and freeze 3 months. Reheat gently with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.