Boston Baked Beans

also called baked beans · Boston beans · molasses baked beans

Also written for Instant Pot (1 to wash), Slow Cooker (4 to wash).

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 min3 of 5 steps give no time
Needs you
none given
If you get it wrong
Narrow — the parboil ends when the skins split; short of that, the molasses that follows holds the beans chalky however long the oven stays on
What you'll wash
Four things — the bean pot, a pot to parboil the beans in, a colander to drain them, a jug to whisk the molasses liquid in

  1. parboil 30 min, drain

    30 minwalk away(we think)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(we think)30 min in

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
>> slack: narrow — the parboil ends when the skins split; short of that, the molasses that follows holds the beans chalky however long the oven stays on
>> washing-up: the bean pot, a pot to parboil the beans in, a colander to drain them, a jug to whisk the molasses liquid in

Preheat the #oven{} to 300°F (150°C).

>> step: parboil 30 min, drain
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.

>> step: whisk
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).

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

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

>> step: bake 300°F (150°C) 5 hr
Bake @&(~1)pot{} covered at 300°F until the beans are tender and dark, ~{5%hr}, uncovering for the last half hour.