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Bette Davis’ Boston Baked Beans

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A traditional Boston-style baked beans recipe with navy beans, salt pork, molasses, and mustard, slow-baked for deep flavor.

Ingredients

Scale
  • 1 quart pea beans (navy beans, about 900g)
  • 1/2 pound fat salt pork
  • 2 teaspoons salt
  • 1/2 cup molasses
  • 1 teaspoon dry mustard
  • 1 cup boiling water

Instructions

  1. Wash beans and soak overnight in cold water to cover.
  2. In the morning, drain and cover with fresh water. Cook slowly just below boiling point until skins will burst when blown on.
  3. Fill bean pot with cooked beans; optionally add a small finely minced onion.
  4. Pour boiling water over salt pork, scrape rind until white, and score rind deeply at half-inch intervals.
  5. Press pork down into beans so only the rind is exposed.
  6. Combine salt, molasses, and mustard with boiling water and pour over beans.
  7. Add enough water to just cover beans.
  8. Cover pot tightly and bake in a slow oven at 300°F (150°C) for 8 hours.
  9. Add boiling water if necessary during baking so beans do not dry out.
  10. Uncover pot during last hour to brown pork rind.
  11. Serve beans in the pot they were cooked in.

Notes

Use boiling water when adding during baking to maintain the cooking temperature. Adding a minced onion before baking adds subtle flavor. Slow baking for eight hours develops rich, deep flavors and tender beans.

Nutrition

Find it online: https://www.receipster.com/baked-beans-recipe/

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