Joanne Weir Follow @ChefJoanneWeir

Mom's Boston Baked Beans

Mom's Boston Baked Beans

Serves 6 to 8


3 cups navy or pea beans
1/4 lb salt pork, scored, blanched 1 minute
4 thin slices onion
1/3 cup molasses
1/2 cup brown sugar
1 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons dry mustard


Pick over the beans and discard any stones. Cover with plenty of water and soak overnight.

The next day, place the beans in a saucepan with enough water to cover by 2". Simmer uncovered until almost tender, 25 to 35 minutes. Drain and save liquid.Preheat an oven to 300°.

In a 2 qt casserole, layer beans, salt pork and onion. Combine molasses, brown sugar, salt, pepper, mustard and 1 cup bean cooking liquid in a saucepan to heat and dissolve sugar. Pour over beans and add just enough additional bean cooking liquid to cover beans. Cover pot and bake in the oven 4 hours. Remove cover, draw pork to the top and continue to bake 1 to 2 more hours uncovered until beans are cooked through and caramel-colored and salt pork is golden.