Recipes Ingredients Meat & Poultry Pork Recipes Classic Boston Baked Beans 4.2 (61) Made with molasses, this baked beans recipe takes time—but the low and slow cooking method yields incredible flavor. Prep Time: 10 mins Cook Time: 6 hrs Total Time: 18 hrs 10 mins Servings: 10 Jump to recipe Martha's Classic Boston Baked Beans recipe is simple enough: Just combine soaked beans and the remaining sweet and savory ingredients in a bean pot (or Dutch oven) and let the oven do the rest of the work. The only hard part? Waiting for the navy or pinto beans to cook—they take about six hours (but we assure you it’s worth it). Martha uses classic seasonings, like dry mustard, cloves, brown sugar, and unsulfured molasses (which sets Boston beans apart from regular baked beans), adding the essential salt pork on top. The result is the ultimate barbecue or campfire side dish—serve these beans alongside pulled pork sandwiches or succulent ribs for the perfect summer (or anytime) meal. 32 Cookout Sides for Your Next Summer Gathering Credit: David E. Steele Two Ways to Soak Beans Soaking dried beans before cooking can help them cook up more evenly, leaving you with fewer split open ones, while also helping to cut down on the cooking time. The most common way to do this is by covering them with water and soaking overnight. If you don’t have time for an overnight soak, place beans in a saucepan and cover with a few inches of water. Bring to a boil, then remove from the heat and let sit for one hour before draining and proceeding with the recipe. This recipe cooks best in a New England-style bean pot, but if you don't have one, use a Dutch oven instead, Directions Soak beans overnight and drain: Soak beans in cold water to cover overnight in a large bowl. Drain in a colander. Layer ingredients and cover: Heat oven to 300°F. Arrange onions in the bottom of a bean pot or Dutch oven. Top, working in order, beginning with tomatoes, and continuing with bay leaves, dry mustard, cloves, brown sugar, and salt and pepper. Add soaked beans and pour over molasses. Top evenly with salt pork. Add 5 cups water and cover. Bake beans, checking oven every 45 minutes: Transfer to oven and bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding hot water, if necessary, to keep beans slightly soupy at all times. Remove from oven, and adjust seasoning with salt and pepper, if necessary, before serving. Credit: David E. Steele Storage and Reheating Baked beans can be stored in an airtight container in the refrigerator for up to 1 week. Reheat them gently in a saucepan, stirring occasionally and adding water as needed to reach desired consistency. More Classic New England Recipes to Try: Clam Chowder Two Ways Perfect Lobster Roll Hermit Bars Baked Clam Dip Baked Beans With Bacon Boston Cream Pie Parker House Rolls Fish Chowder Baked Stuffed Clams Stovetop Clambake Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.