Boston Baked Beans

also called baked beans · Boston beans · molasses baked beans

The table

Preheat the oven to 300°F (150°C)
1/3 cup(80 mL)molasseswhiskpour overbake 300°F (150°C) 5 hr
1/4 cup(50 g)dark brown sugar
1 tspdry mustard
1 Tbscider vinegar
1 1/2 tspkosher salt
2 cups(475 mL)boiling water
6 oz(170 g; rind scored)salt porklayer
1 medium(chopped)yellow onion
1 lb(450 g; soaked overnight)dried navy beansparboil 30 min, drain
6 cups(1.4 L)water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2whisk

3layer

4parboil 30 min, drain

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 hr 30 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 6 hr.

  1. parboil 30 min, drain

    30 minwalk away(read off the step)from the start

  2. whisk

    not timedfrom the start

  3. layer

    not timedfrom the start

  4. pour over

    not timed30 min in

  5. bake 300°F (150°C) 5 hr

    5 hrwalk away(read off the step)30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need bean pot · oven

Goes with

See how it is written
>> title: Boston Baked Beans
>> category: Rice, Beans & Grains
>> tags: beans, molasses, salt pork, oven, new england
>> counters: Smokehouse, Meat and Three
>> aka: baked beans, Boston beans, molasses baked beans
>> servings: 8
>> time: 6 hr
>> step.2: parboil 30 min, drain
>> step.3: whisk
>> step.4: layer
>> step.5: pour over
>> step.6: bake 300°F (150°C) 5 hr

Preheat the #oven{} to 300°F (150°C).

Simmer @dried navy beans{1%lb}(450 g; soaked overnight) in @water{6%cups}(1.4 L) for ~{30%min}, until the skins split when you blow on a spoonful, then drain.

Whisk @molasses{1/3%cup}(80 mL), @dark brown sugar{1/4%cup}(50 g), @dry mustard{1%tsp}, @cider vinegar{1%Tbs}, and @kosher salt{1 1/2%tsp} into @boiling water{2%cups}(475 mL).

Layer @salt pork{6%oz}(170 g; rind scored) and @yellow onion{1%medium}(chopped) in a #bean pot{}.

Pour @&(~2)molasses liquid{} over @&(~1)pork and onion{} with @&(~3)beans{}.

Bake @&(~1)pot{} covered at 300°F until the beans are tender and dark, ~{5%hr}, uncovering for the last half hour.