Recipe of the Week
Boston Baked Beans
Courtesy of
Elinor McFee


2 cups dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/2 cup molasses
1/3 cup brown sugar
1 teaspoon dry mustard
4 ounces salt pork
1 medium onion, chopped


Pick through and rinse beans. Add to water in a heavy bottom saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour.

Add the salt to beans and water, cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid.

Measure 2 cups liquid, adding water if needed, Mix with the molasses, brown sugar, and mustard.

Cut the salt pork in half. Score one half. Grind or thinly slice the other half.

In 2-quart bean pot or casserole, combine the beans, onion and ground salt pork. Pour the molasses mixture over the beans then top with scored pork.

Cover and bake in a 300 degree oven for 5 to 7 hours. Check occasionally and add more liquid if needed.

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