Old Fashioned Boston Baked Beans

Marsha Gardner


We lived out side of Boston in a small town when I was in grammar school. I remember a neighbor bringing "Boston Baked Beans" to the house as a welcome to the neighborhood. They were so good. My mom got the recipe and handed it down to me.

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2 lb
navy beans,dried
2 qt
cold water
1 large
onion, sliced
1 Tbsp
kosher salt
4 tsp
cider vinegar or juice from your pickle jar
1 tsp
dry mustard
3 heaping Tbsp
brown sugar, firmly packed
1/2 c
dark molasses
1/4 c
freshly ground black pepper to taste
hot water if needed
1/2 lb
salt pork

Directions Step-By-Step

Sort beans. Add cold water and bring to a boil covered. Simmer for 30 minutes.
Drain but do not discard liquid. Place onions in the bottom of a bean pot or 10 cup casserole dish.
Combine salt, vinegar (or pickle juice-my favorite), mustard, brown sugar, molasses, ketchup, and pepper and turn into pot.
Add beans and enough hot drained liquid to cover beans. Arrange salt pork on top; cover and bake at 250-degrees for 7-8 hours. Add additional liquid as needed. Remove cover the last hour of cooking so salt pork can brown.
Serve with a good brown bread.

About this Recipe

Course/Dish: Side Casseroles