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Quicker Boston Baked Beans (Cook's Country)

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

I've always wanted to make Boston Baked Beans. Typically, the beans are slow-baked for hours. This recipe comes from the June/July 2011 issue of Cook's Country; using science, baking soda is used to quick soak and cook the beans (no overnight soaking is necessary). Total cooking time is 1½ hours, so it's much quicker! The recipe was pretty much a success, except for two minor things-- I used a cast-iron Dutch oven and so I should have added more water to the beans. It was easily remedied by adding it at the very end. My family LOVED this recipe, but I have a personal preference for sweeter baked beans. I "doctored" my portion by adding extra brown sugar and some honey. It was perfect.


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 ¼-inch pieces
1 onion, chopped fine
3 cups water
5 tablespoons packed dark brown sugar
¼ cup plus 1 tablespoon molasses
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
2 teaspoons cider vinegar
Salt and pepper

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Keywords: roasted, oven, bakeware, stewed, simmer, melted, twice baked, mac n cheese, oven baked, cheese baked