Cyman Huang

American

Boston Baked Beans

Molasses-sweetened, salt-pork-rich navy beans — the dish that earned Boston its nickname.

435 min total Serves 8 SidesMake-ahead · Entertaining
Cyman Huang

Recipe by Cyman Huang

Cooked, styled and photographed in his kitchen.

Boston Baked Beans

Boston Baked Beans are among the oldest continuously made dishes in America — a direct descendant of the Wampanoag tradition of slow-cooking beans in underground pits with maple syrup and bear fat.

Puritan settlers adapted the dish with salt pork and molasses, a byproduct of Boston's rum trade. The city became known as “Beantown.” Proper baked beans require patience: a long, low oven develops the deep caramelization that separates the real thing from every shortcut version.

Watch it come together

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Ingredients

Beans

  • 1 lb dried navy beans, soaked overnight in cold water
  • 6 oz salt pork, cut into ½-inch pieces (or thick-cut bacon)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup molasses (not blackstrap)
  • 3 tbsp brown sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tsp Worcestershire sauce
  • 1 tsp dry mustard powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 cups water or chicken stock (hot)

Method

  1. 1

    SOAK THE BEANS: Cover dried navy beans with cold water by 3 inches. Soak overnight, or at least 8 hours. Drain and rinse.

  2. 2

    PREHEAT oven to 300°F.

  3. 3

    In a large Dutch oven, render the salt pork over medium heat until golden. Add onion and cook until softened, 6–8 minutes. Add garlic and cook 1 minute.

  4. 4

    Add drained beans, molasses, brown sugar, Dijon mustard, cider vinegar, Worcestershire, dry mustard, salt and pepper. Pour in hot water or stock until beans are just covered.

  5. 5

    Bring to a simmer on the stovetop, then cover tightly and transfer to the oven.

  6. 6

    BAKE 5–6 hours, checking every hour or so and adding water as needed to keep beans barely submerged. For the last 1–1.5 hours, remove the lid to allow the top to caramelize and the sauce to thicken.

  7. 7

    The beans are done when completely tender and the sauce has reduced to a thick, glossy coating. Taste and adjust — they may need more salt or a splash more vinegar.

Substitutions

  • Chef's Tip: Use navy or pea beans — not kidney, not cannellini. Their smaller size and thin skin let them absorb the molasses and pork fully. Never use blackstrap molasses; it is too bitter.

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