Martha Stewart Boston Baked Beans

Martha Stewart Boston baked beans turn dried navy beans, molasses and salt pork into a thick, sweet and smoky baked bean side dish in 7 hours. It's an easy make-ahead baked beans recipe for Fourth of July cookouts, fall potlucks or Sunday dinner, and it all bakes in one pot.

Leave the beans alone in the oven and only check them every 45 minutes, adding hot water when the pot looks dry. Stir too much or let them go dry and the beans turn mushy on the outside and hard in the middle.

Martha bakes the beans at a low 300°F for about 6 hours, so the molasses and mustard slowly sink into every bean. For the last hour she uncovers the pot and pulls the salt pork to the top, which thickens the sauce and browns the surface.

Martha Stewart Boston Baked Beans

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

6

hours 

Calories

410

kcal

Slow baking turns tough dried beans into soft, creamy ones in a dark, sticky sauce. The pot stays uncovered at the end so the liquid thickens and the top browns.

Ingredients

• 2 pounds dried pinto or navy beans
  

• 1/2 cup unsulfured molasses
  

• 1 tablespoon plus 1 teaspoon dry mustard
  

• 1/2 cup packed dark-brown sugar
  

• 4 canned plum tomatoes, seeded and crushed
  

• 2 dried bay leaves
  

• 1 tablespoon plus 1 teaspoon salt
  

• 1/2 teaspoon freshly ground black pepper
  

• 1 large onion (about 1 pound), peeled, halved
  

• 12 whole cloves
  

• 12 ounces salt pork
  

Directions

• Soak the beans: Put 2 pounds dried pinto or navy beans in a large container, cover them with cold water and let them soak overnight. Drain them in a colander the next day.
• Make the sauce: Heat the oven to 300°F. Combine 1/2 cup unsulfured molasses, 1 tablespoon plus 1 teaspoon dry mustard, 1/2 cup packed dark-brown sugar and 5 cups water in a small saucepan. Add 4 seeded and crushed canned plum tomatoes, 2 dried bay leaves, 1 tablespoon plus 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Bring it to a boil and whisk until the sugar dissolves.
• Stud the onion: Halve 1 large peeled onion and push 12 whole cloves into the cut sides. Set the halves in the bottom of a terra-cotta bean pot or Dutch oven.
• Add the pork and beans: Score 12 ounces salt pork 1/4 inch deep, 1 inch apart, then slice it into two even pieces and put them in the pot. Add the soaked beans and pour the molasses mixture over them.
• Check the liquid: Stir once and cover the pot. The liquid should cover the beans by 1/2 inch, so add more water if it falls short.
• Bake low and slow: Bake without stirring for about 6 hours, until the beans are tender and the liquid has thickened. Check every 45 minutes and add hot water to keep the beans slightly soupy.
• Uncover and finish: For the last 50 to 60 minutes, take off the lid and pull the pork to the surface with tongs or a long fork. Then take the pot out of the oven and adjust the salt and pepper before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a Dutch oven instead of a bean pot?

Yes, a cast-iron Dutch oven works well. A six-quart terra-cotta bean pot gives a little richer flavor and a finer texture, but the Dutch oven is a good swap if that's what you own.

Do I really have to soak the beans overnight?

Yes, the overnight soak is what lets them cook through in about 6 hours. Start the soak the night before, then put the pot in the oven about seven hours before you want to eat.

Can I make Boston baked beans ahead of time?

They hold up well, so you can bake them a day ahead and keep them covered in the fridge. Reheat gently with a splash of water, since the sauce thickens as it cools.

What can I use if I don't have salt pork?

Thick-cut bacon is the easiest stand-in, since it gives the same salty, smoky flavor. Cut it into large pieces and layer it over the beans, then taste before adding any extra salt.

Why are my beans still hard after 6 hours?

The usual cause is the pot running dry or the beans skipping the overnight soak. Keep the beans covered by about 1/2 inch of liquid, adding hot water as needed, and bake them a bit longer until tender.