Boston Baked Beans
dried white beans, baking soda, salt pork, molasses, brown sugar, mustard powder, onion, bay leaves
Whether you love or hate the Pats, these beans will make you love New England. This recipe has been passed down for six generations (yes, literally) and has been a fixture at Massachusetts potlucks and tailgates for about that long too!
Sweet, salty, and tangy, this is a dish that hits all your flavor cravings. Plus, these Boston baked beans are a perfect dish to serve or cook inside our 3-in-1 Thermal Bag, so you can cook them on the way to your next tailgate or family gathering!
2 pounds dried white beans
1 teaspoon baking soda
1 pound salt pork, thoroughly washed and rinsed
1 cup molasses
1 cup brown sugar
1 tablespoon mustard powder
1 onion, diced
2 bay leaves
Add beans into a large bowl. Fill with cold water and baking soda*. Cover and let sit overnight.
In the morning, drain the water and refill with enough water to cover the beans.
Add the beans and water into a Crock-Pot or similar slow cooking appliance*. Turn the heat on to high until the water boils, then reduce to low.
Add in all of the other ingredients and mix together with a wooden spoon.
Cover and let cook on low for 6 hours. Once done cooking, remove the bay leaves.
Serve alongside a Patriots game—either in the parking lot or at your homegating party.
Pro Tip 1:
When you soak beans overnight DO NOT ADD SALT! The beans will never soften, no matter how long you cook them. Trust us, we’ve already done it wrong enough times to know.
Pro Tip 2:
To make this in our 3-in-1 Thermal Bag, place the beans (that have already soaked overnight) and water into a pot. Bring to a boil, reduce heat, and add in the rest of the ingredients. Let cook on the stove top, covered, for 10–15 minutes. Then remove from the stove top and place onto a dish towel or trivet inside the Thermal Bag. Seal in and let cook for 4–6 hours.