Simple Boston Oven Baked Beans Recipe


Cooking Time1 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings6
MethodMain Ingredient
Interest Group


 Dried yellow eye beans/Navy beans / pea beans2 Pound, soaked
 Salt pork8 Ounce, cut into 12 pieces, with the rind slashed
 Cold water2 Cup (32 tbs)
 Molasses1⁄2 Cup (8 tbs)
 Onion1 Large, coarsely chopped to make 1 1/2 cups
 Salt2 Teaspoon (adjust quantity as per taste)

Nutrition Facts

Serving size

Calories 907 Calories from Fat 308

% Daily Value*

Total Fat 34 g53%

Saturated Fat 12.1 g60.7%

Trans Fat 0 g

Cholesterol 32.5 mg

Sodium 1218.1 mg50.8%

Total Carbohydrates 118 g39.2%

Dietary Fiber 38.8 g155.4%

Sugars 17.8 g

Protein 36 g71.5%

Vitamin A 0.2% Vitamin C 6.4%

Calcium 32.6% Iron 67.8%

*Based on a 2000 Calorie diet


1. In a 6-quart Dutch oven, precook the soaked beans, allowing 10 minutes for the slow-bake method (30 minutes for the fast-bake). Rinse the beans and drain them well.
2. Preheat the oven to 300°F for slow-bake (350°F for fast-bake). Place 1/2 the salt pork in a 4-quart bean pot or casserole. Ladle mthe beans and bury the remaining salt pork.
3. In a small saucepan, bring the water, and molasses to a boil over high heat, then pour over the beans. Top with the onion. Cover and bake for 7 hours for slow-bake (1 hour for fast-bake) or until tender, adding more boiling water if needed to keep the beans moist. Stir in the salt during the last 10 minutes of baking.