How to Make Boston Baked Beans ~ A New England Saturday Tradition!
Let this native New Englander show you how simple it is to make real Boston Baked Beans, just as they have been made since Colonial days, and I'll even show you a couple of favorite New England variations.
RECIPE:
Boston Baked Beans
1 lb. dried Navy, Soldier, Pea, or other favorite beans.
6 Tbs. brown sugar, packed
1/2 cup Grandma's dark molasses
2 tsp. dry Coleman's mustard
1 tsp. salt
1 medium onion, chopped coarsely
4-6 oz. fat salt pork belly, scored crosswise to rind in 1/2 inch squares. Do not cut through rind. Hint: pork cuts easier if frozen.
DIRECTIONS:
Pick over beans for defects or stones, wash, and soak overnight in 1-1/2 gallons water.
In morning, parboil about 25 minutes. Skins will crack open when blown upon. Do not add any salt.
Remove beans with slotted spoon to crock, but reserve the liquid, which will be needed throughout cooking for replenishment.
Add remaining ingredients and stir in enough of the reserved liquid generously to completely cover. Place pork on top of beans with the cut pork belly side down, with rind facing up.
Cover with crockery lid or cover loosely with foil. Do not seal tightly.
Check at least every 90 minutes and don't allow beans to dry out. Replenish with reserved parboil water as needed during cooking to maintain liquid.
Bake at 275° F for six hours, or until tender.
NOTE: Kidney, yellow-eye and certain others require longer cooking times at increased temperature of 300°.
Episode 5: Boston Baked Beans and brown bread
Boston Baked Beans are one of my all time favorites. And really if you want to enjoy this the only way to do it is to make it yourself. This takes very little active time. But it's so so delicious.
Boston Baked Beans
* 1lbs Beans (Navy, Soldier, Yellow Eye, Pinto all work)
* 1 large onion
* 1/2 Cup Molasses
* 4 Tablespoon sugar
* 1 teaspoon salt
* 1 teaspoon mustard powder
Use a nice large heavy pot. You can soak beans overnight to speed cooking time. Cook onions in a bit of oil briefly (3 minutes or so). Add beans, molasses, sugar, salt, and mustard powder. Cover with 2-3 inches of water. Bring to a heavy boil for 10 minutes on the stovetop. Then put into a 325°F oven and bake for 6-8 hours. Check periodically and add water if they are getting too dry. When done they will be very dark, there will be a wonderful aroma in your house. Beans will be distinct but tender.
Brown Bread
Probably one of my all time favorites from my childhood. This is just so so so good.
* 1 Cup Corn Meal (Yellow)
* 1 Cup Rye Flour (OK to substitute whole wheat if you don't have rye)
* 1 Cup Whole Wheat Flour
* 1 Cup raisins
* 1/2 teaspoon Baking Soda
* 2 Cups Buttermilk (if you don't have buttermilk use regular milk and add a teaspoon of vinegar)
* 3/4 Cup Molasses
* 1/2 teaspoon salt
Mix dry. Add liquid ingredients. Mix until incorporated.
Put in a quart coffee can (or tomato can). Cover with aluminum foil. Secure with rubber band or twine.
Place inside of a pot with a lid, make sure can fits inside pot with lid on.
Bring water to a boil. Put lid on. Turn down the temperature. Allow bread to steam for 2 hours.
Ghosts in the Kitchen: Boston Baked Beans and Brown Bread . . . 2.0!
Ursula cooks Boston Baked Beans with a little sumpin' extra.... plus Boston Brown Bread!
Cooking with Annie: Episode 3 - Traditional Boston Brown Bread
This bread is a traditional brown bread and doesn't require yeast or eggs. I understand that some folks are having a hard time getting everything we might normally be able to find at the grocery store, yeast and eggs, to name just a few. I hope you love this recipe as much as we do!
Boston Brown Bread, February 7
In which I cook Boston Brown Bread from the February 7th card in the The Fannie Farmer Kitchen Cabinet. For more about my project, go to
To become a Patron, go to
Camera and Editor: Mina Murray
Technical Advisor: Scratch
Music: SoundsCrate
Best Boy: Albert A. Cat
I used Plimoth Grist Mill Grains to make my Boston brown bread, which can be purchased at
I have no affiliation with Plimoth Patuxet Museums ( or the Plimoth Grist Mill other than as a museum member.
Classic Boston Brown Bread with Raisins Recipe
1 cup All-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup whole-wheat flour
1 cup yellow corn meal
1 cup raisins
2 cup buttermilk
3/4 cup molasses
In a large mixing bowl (use your stand mixer bowl), shift together the first 5 ingredients.
Stir in whole-wheat flour, corn meal, and raisins.
In a small bowl mix together buttermilk and molasses.
With your stand mixer on low, pour in buttermilk, molasses mixture.
Beat until just moistened.
Pour in a 9x5 loaf pan and cook at 375 degrees for 1 hour.
Cool in pan for 15 minutes then take out.
Makes 1 Loaf.
Items used in this Video:
9x5 Loaf Pan:
Items I used in My Kitchen:
Knife Set:
Glass Bowl Set:
Pyrex Glass Measuring Cups:
Bamboo Utensil Set:
Measuring Cup Set:
Baking Items in My Kitchen:
Kitchen Aid Stand Mixer:
Flex Edge Mixing Blade:
Baking Storage Containers:
Brown Sugar Savers:
Sifter: