Boston Baked Beans

8
Servings
/30m
Prep Time
8h
Cook Time
8h
Ready In

Recipe: #34288

February 11, 2020



"When I first learned to bake beans, this is the recipe I used. Not sure if it was a family recipe, as I don't actually remember my mother making them from scratch, but she may have. Prep time shown does not include overnight soaking of beans. To double the amount for a 3 1/2- to 4-quart bean pot, double the ingredients except for the onion."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (254.4 g)
  • Calories 186.6
  • Total Fat - 11.5 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 12.2 mg
  • Sodium - 691.7 mg
  • Total Carbohydrate - 20.3 g
  • Dietary Fiber - 0.9 g
  • Sugars - 18.7 g
  • Protein - 1.3 g
  • Calcium - 62.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.1 mg

Step 1

In a large pan, cover the beans with the water and soak overnight.

Step 2

Bring to a boil and let boil 2 minutes, then lower heat and cook until tender, replacing water as needed to keep beans covered.

Step 3

Pre-heat oven to 300 degrees F.

Step 4

Drain beans, reserving the liquid, and put beans in a 2-quart bean pot.

Step 5

Cut through pork rind about every 1/2 inch, cutting 1 inch deep but not all the way through.

Step 6

Bury the pork and the whole, unchopped onion in the beans, leaving some of the pork exposed.

Step 7

Mix 1 cup of the reserved bean liquid with the salt, molasses, mustard and sugar, and pour over the beans. Add liquid enough to cover beans.

Step 8

Cover the pot and bake 6-8 hours, uncovering pot for the last hour.

Tips & Variations


  • 2-quart bean pot

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