Bea's Boston Baked Beans
October 09, 2011
Categories: Comfort Food, Dinner, Main Dish, Side Dishes, Beans, Pork, New England, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Baby Shower, Easter, Entertaining, Fall/Autumn, Labor Day, New Years, Picnic, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Make it from scratch, White Beans more
"We used to have these beans every Saturday night with hot dogs and brown bread... Everyone LOVED my Gram's Baked Beans, as she was an awesome cook, and everything she made was always delicious... NOTE: Cooking time does not include soaking of the beans overnight."
- Serving Size: 1 (184.2 g)
- Calories 428
- Total Fat - 30.7 g
- Saturated Fat - 11.2 g
- Cholesterol - 32.5 mg
- Sodium - 1448.4 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 3.3 g
- Sugars - 29 g
- Protein - 3.6 g
- Calcium - 43.1 mg
- Iron - 1.2 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Clean beans of pebbles and rocks. Cover with water and soak overnight. Drain when ready to make.
Put cleaned beans in pot. Set aside.
Mix sugars, molasses, and mustard. Add salt and pepper. Mix into beans.
Add enough boiling water to cover beans.
Place salt pork down into beans. You can opt to cut it up, or leave it whole, like my gram used to do.
Place the onion in whole.
Bake in bean pot, at 300 for 8 hours. If not to be eaten, cool and refrigerate in the pot.
When beans are ready to be eaten, turn oven up to 450 and place the bean pot in the oven. Bake until beans start to boil, then turn back to 200, until ready to serve.
Note: If beans look like they are drying out, just add water as you are cooking. Also, don't allow beans to become mushy, taste frequently during last 2 hours of baking.
Tips & Variations
No special items needed.