Much like getting through one of New England’s truly legendary winters, Boston Baked Beans require patience. The reward though is an iconic side dish that will truly blow you away! Each mouthful of the beans is hearty and strikes the perfect balance of sugary and savory, with the deeply flavorful sauce keeping each bite nice and tender. The pork adds meatiness and a touch of salt to the dish, making it even more delectable. There’s a reason Boston is called Bean Town, and that reason is Boston Baked Beans!
Ingredients
- 1 pound dried small white beans, such as navy beans
- 1 tablespoon kosher salt, plus more to taste
- 1 yellow onion, whole, plus 1 large yellow onion, diced, divided
- 1 carrot
- 2 cloves garlic
- 2 sprigs rosemary, optional
- 1 bay leaf
- 1/2 cup dark molasses
- 2 teaspoons Dijon mustard
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 pound salted pork or slab bacon, rinsed of excess salt if necessary and cut into 1/2-inch chunks
- apple cider vinegar, to taste
Directions
Step 1 –In a medium bowl, cover the beans with cold water by several inches and stir in 1 tablespoon of the salt.
Step 2 –Let the beans soak for at least 12 hours and up to 1 day before draining and rinsing them.
Step 3 –Combine the beans, the whole onion, the carrot, the garlic, the rosemary, and the bay leaf in a large pot and cover them with water by several inches.
Step 4 –Add the salt to taste.
Step 5 –Bring the mixture to a boil, then reduce the heat to a simmer.
Step 6 –Cook the mixture, topping it off with water as necessary, until the beans are fully tender, about 45 minutes.
Step 7 –Using tongs, discard the vegetables and the rosemary.
Step 8 –Pour the molasses into a 2-cup liquid measuring cup.
Step 9 –Add the mustard, a generous dose of the freshly ground black pepper, and the salt to the molasses.
Step 10 –Drain the beans, reserving the cooking liquid.
Step 11 –Add enough of the bean-cooking liquid to the molasses mixture to bring the volume up to 2 cups, and stir until the molasses is completely dissolved. Reserve the remaining bean-cooking liquid.
Step 12 –Preheat the oven to 325 degrees F.
Step 13 –In a Dutch oven, cook the pork over medium-high heat, stirring occasionally, until the fat is rendered and the pork is beginning to lightly brown, about 4 minutes.
Step 14 –Add the diced onion to the pork and cook, stirring, until the onion is very tender and just beginning to turn golden, about 6 minutes.
Step 15 –Add the beans to the pot.
Step 16 –Add the bean water and the molasses mixture to the pot and stir well to combine. Add just enough of the reserved bean-cooking water to barely cover the beans, then stir once more, leveling out the beans so that none stick up above the liquid level.
Step 17 –Bring the beans to a simmer.
Step 18 –Transfer the pot to the oven and bake, uncovered, until the beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours. Check the beans once or twice per hour during baking, adding the remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out. Stir the beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans. Stop adding liquid during the last hour of baking unless the level becomes perilously low.
Step 19 –Transfer the pot from oven and stir them very well. The sauce should form into a thickened, starchy glaze. If it’s too dry, add boiling water sparingly until a glaze is achieved; if it’s too wet, simmer briefly on the stovetop until reduced to the desired consistency.
Step 20 –Adjust the seasoning with the salt and the pepper. If the beans are too sweet, a small splash of cider vinegar can help balance the flavor.
Step 21 –Pour the beans into bowls and serve.