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Boston Baked Beans Recipe

Name: The Modern Rotisseries Boston Baked Beans Recipe
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 cups dried red kidney beans; 1.5 cups dried white kidney (cannellini) beans; 6 cups water for soaking; 2 cups water or low-sodium chicken broth (for baking); 1 cup yellow onion, finely diced; 3 cloves garlic, minced; 0.5 cups molasses; 0.75 cups tomato-based barbecue sauce; 2 tablespoons brown sugar, packed; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon Worcestershire sauce; 1 teaspoon smoked paprika; 0.5 teaspoon ground black pepper; 1.5 teaspoons kosher salt; 6 ounces salt pork or thick-cut bacon, diced (about 1/4-inch); 1 tablespoon unsalted butter (optional, for richer flavor); 2 tablespoons fresh parsley, chopped (optional); 0 to taste freshly ground black pepper (for garnish)

Inspired by The Modern Rotisserie

Time3h 40m

Serves6

Made with red & white kidney beans, onions, garlic, molasses, bbq sauce, salt pork & seasonings

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Ingredients

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Beans & Liquids

1 1/2 cups dried red kidney beans

1 1/2 cups dried white kidney (cannellini) beans

6 cups water for soaking

2 cups water or low-sodium chicken broth (for baking)

Aromatics & Vegetables

1 cup yellow onion, finely diced

3 cloves Garlic, minced

Sauce & Seasonings

1/2 cups molasses

3/4 cups tomato-based barbecue sauce

2 tablespoons brown sugar, packed

1 tablespoon Dijon mustard

1 tablespoon Apple cider vinegar

1 teaspoon Original Worcestershire Sauce

1 teaspoon Smoked paprika

1/2 teaspoon ground black pepper

1 1/2 teaspoons kosher salt

Fat & Pork

6 ounces salt pork or thick-cut bacon, diced (about 1/4-inch)

1 tablespoon unsalted butter (optional, for richer flavor)

Finishes & Garnish

2 tablespoons fresh parsley, chopped (optional)

0 to taste freshly ground black pepper (for garnish)

Method

Beans & Soaking

Sort and soak beans

Sort through the dried beans to remove any stones or debris. Rinse both red and white kidney beans under cold water. Place beans in a large bowl and cover with at least 6 cups of cold water. Soak for 8–12 hours or overnight, until beans are plump. Drain and rinse before cooking.

Quick soak option (if short on time)

Place beans in a large pot and cover with 6 cups of water. Bring to a rapid simmer and cook for 2 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse.

Cook Beans

Simmer beans until just tender

Transfer drained beans to a large pot and cover with fresh water by about 2 inches (about 6 cups). Bring to a gentle boil, reduce heat to maintain a simmer, and cook uncovered until beans are just tender but not falling apart, 45–60 minutes depending on age of beans. Skim foam as needed. Drain, reserving about 1 cup of cooking liquid; set beans and reserved liquid aside.

Prepare Sauce & Pork

Render salt pork

Preheat oven to 325°F (160°C). In a medium skillet over medium heat, add the diced salt pork (or diced bacon). Cook until fat renders and pieces are browned and crisp at edges, 6–8 minutes. Remove with a slotted spoon and transfer to a bowl, leaving the rendered fat in the skillet. If using butter, add it to the pan and melt into the fat for additional flavor.

Cook aromatics

Add the diced onion to the hot fat in the skillet and sauté until translucent and beginning to brown, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove skillet from heat.

Mix sauce

In a medium bowl, whisk together molasses, barbecue sauce, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, and kosher salt. Stir in the cooked onion/garlic mixture and most of the rendered salt pork (reserve about 1 tablespoon for topping). If sauce is very thick, stir in 2–4 tablespoons of the reserved bean cooking liquid to loosen slightly.

Assemble & Bake

Combine beans and sauce

In a 2 to 3-quart ovenproof baking dish or Dutch oven, gently fold the drained beans with the sauce mixture so beans are evenly coated. Add the reserved bean cooking liquid and additional water or chicken broth as needed so there is about 1/2 to 1 cup of cooking liquid in the dish to keep beans moist during baking. Stir in the remaining cooked salt pork pieces.

Bake slowly

Cover the dish with a lid or tightly with foil and bake at 325°F (160°C) for 1 hour. After 1 hour, uncover and bake an additional 30–45 minutes, basting once or twice with the pan juices, until sauce is thickened and glossy and beans are tender and saucy. If the surface is drying out, add a few tablespoons of reserved liquid or water and continue baking.

Finish and rest

If you prefer a slightly caramelized top, increase oven to 375°F (190°C) for the final 10 minutes, watching so it doesn't burn. Remove from oven and let rest 10–15 minutes; sauce will thicken as it cools.

Serve

Taste and adjust seasoning with additional salt, pepper, or a splash of apple cider vinegar if you want more brightness. Garnish with reserved crisped salt pork and chopped fresh parsley, if using. Serve warm as a side or main; great with cornbread.