Serves: 10
Total Calories: 171

1 (2-quart) bean pot
2 pounds beans ; pea beans, navy beans, or small white beans
1 pound salt pork
1 medium onion
8 tablespoons dark brown sugar
2/3 cup dark molasses
2 teaspoons dry mustard
2/3 teaspoon salt
1/2 teaspoon pepper

Soak beans overnight. In morning, parboil them for 10 minutes with a teaspoon of baking soda. Run cold water through beans in a colander or strainer.

Dice salt pork and onion in small pieces. Put half of each on bottom of pot. Put in half of beans. Add rest of pork and onion, then rest of beans. Mix other ingredients with hot water (about 2 cups). Pour over beans to cover. Put in 300° oven for 6 hours.

Add water as necessary to keep beans moist—a little at a time. Don’t flood the beans.


Fun Fact: Beans slow-baked in molasses have been a favorite Boston dish since colonial days. Boston Baked Beans continue to be one of New England’s most-loved traditional dishes. The beans are so popular, Boston has been nicknamed “Beantown.”

Nutritional Facts:

Serves: 10
Total Calories: 171
Calories from Fat: 4

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