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Boston Baked Beans are typically slow-baked for hours. The secret to shortening the cooking time is using baking soda i to quick soak and cook the beans. That means that no overnight soaking is necessary! The total cooking time is reduced to 1 1/2 hours. That is much quicker!
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How to Make Quicker Boston Baked Beans

Boston Baked Beans are typically slow-baked for hours. The secret to shortening the cooking time is using baking soda i to quick soak and cook the beans. That means that no overnight soaking is necessary! The total cooking time is reduced to 1 1/2 hours. That is much quicker!
Course Side Dish
Cuisine American
Keyword How to Make Quicker Boston Baked Beans
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Author Debby - www.AFeastfortheEyes.net

Equipment

  • 1 Dutch Oven

Ingredients

  • 1 pound dried navy beans about 2 cups, picked over and rinsed
  • 1 tablespoon baking soda
  • 6 ounces salt pork rind removed and cut into 1/4-inch pieces
  • 1 onion chopped fine
  • 3 cups water
  • 5 tablespoons packed dark brown sugar
  • 1/4 cup plus 1 tablespoon molasses
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons Dijon mustard
  • 2 teaspoons cider vinegar
  • Salt and pepper

Instructions

  • Adjust oven rack to middle position and heat oven to 350 degrees.
    Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes.
    Drain beans in colander. Rinse beans and pot.
  • Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes.
  • Add onion and cook until softened, about 5 minutes.
  • Stir in water*, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
  • Remove lid and continue to bake until beans are completely tender, about 30 minutes.
    Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard.
  • Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.)
  • TASTING NOTES: I have a personal preference for more sweet, than savory, when I eat Boston Baked Beans. I added about 1/4 cup honey and 1/4 cup brown sugar to the baked beans. That did it for me!

Notes

*Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water to 4 1/2 cups.
Recipe source: June/July 2011 issue of Cook's Country Magazine