Navy Beans Baked In The Boston Style

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Servings: 12 servings Difficulty: Advanced
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A hearty, savory Southern classic featuring tender beans slow-baked with molasses, mustard, and crispy bacon.
Navy Beans Baked in the Boston Style recipe image
Navy Beans Baked in the Boston Style recipe image
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Navy Beans Baked In The Boston Style

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 218.5
Dietary:
V Vegan

Description

This traditional Boston-style baked bean dish is a comforting Southern staple known for its rich, savory-sweet flavor profile. Unlike dessert beans, these are a robust side dish or main course, featuring navy beans slow-cooked until tender with a blend of dark molasses, brown sugar, and dry mustard. The addition of smoked salt pork and crispy bacon provides deep, smoky undertones, while a whole onion studded with cloves infuses the pot with aromatic warmth. Perfect for potlucks, family dinners, or holiday gatherings, these beans develop a thick, glossy glaze as they bake. They are best served warm over rice or alongside cornbread. This recipe captures the authentic, home-style essence of American comfort food, offering a satisfying texture and complex taste that pairs beautifully with grilled meats or simple salads.

Ingredients

Directions

  1. Rinse the navy beans thoroughly and pick through them to discard any stones or debris.
  2. Place beans in a large saucepan and cover with water by 2 to 3 inches.
  3. Bring to a boil over high heat and boil for 5 minutes.
  4. Remove from heat and let beans soak in the hot water for 1 hour.
  5. Return the saucepan to heat, bring back to a boil, then reduce heat to a simmer.
  6. Add 1 tablespoon of salt and simmer for 45 minutes.
  7. Drain the beans and discard the cooking water.
  8. Preheat the oven to 275°F (135°C).
  9. Meanwhile, chop the bacon and salt pork into small pieces.
  10. In a skillet, fry the bacon until crisp. Drain well on paper towels and set aside.
  11. In a small bowl, mix the molasses, 2/3 cup of brown sugar, dry mustard, and black pepper.
  12. Stir in 1 cup of water to the molasses mixture until smooth.
  13. Place the partially cooked beans in a heavy casserole dish, bean pot, or Dutch oven.
  14. Make a well in the center of the beans and place the whole onion (studded with cloves) inside.
  15. Cover the onion with the remaining beans.
  16. Pour the molasses mixture over the beans.
  17. Poke the pieces of chopped salt pork into the bean mixture.
  18. Scatter the fried bacon pieces over the top and pour 1 cup of water over all.
  19. Cover the pot with a tight-fitting lid and bake for 4 hours.
  20. Remove the lid and sprinkle the remaining 1/3 cup of brown sugar over the bean mixture.
  21. Continue baking, uncovered, for another 45 minutes, until the beans are tender and the sauce is thick.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 218.5kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 9758.2mg407%
Total Carbohydrate 40.9g14%
Dietary Fiber 16.2g65%
Sugars 3.0g
Protein 12.6g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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