Recipes Ingredients Meat & Poultry Pork Recipes Classic Boston Baked Beans 3.7 (80) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 16, 2022 Print Rate It Share Share Tweet Pin Email Servings: 10 Martha's recipe for Boston baked beans is simple enough. The hardest part? Waiting for the navy or pinto beans to cook—they take about six hours. Our founder uses classic seasonings, like dry mustard, cloves, brown sugar, and unsulfured molasses, adding the essential salt pork on top. This recipe cooks best in a New England-style bean pot, but if you don't have one, use a Dutch oven. Ingredients 2 pounds dried pinto or navy beans 1 large onion (about 1 pound), peeled, halved and sliced 4 canned plum tomatoes, seeded and crushed 2 dried bay leaves 1 tablespoon plus 1 teaspoon dry mustard 12 whole cloves ½ cup packed dark-brown sugar 1 tablespoon plus 1 teaspoon coarse salt, plus more for serving ½ teaspoon freshly ground black pepper, plus more for serving ½ cup unsulphured molasses 12 ounces salt pork, sliced Directions Soak beans in cold water to cover overnight in a large bowl. Drain in a colander. Heat oven to 300 degrees. Arrange onions in the bottom of a bean pot or Dutch oven. Top, working in order, beginning with tomatoes, and continuing with bay leaves, dry mustard, cloves, brown sugar, and salt and pepper. Add soaked beans and pour over molasses. Top evenly with salt pork. Add 5 cups water and cover. Transfer to oven and bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding hot water, if necessary, to keep beans slightly soupy at all times. Remove from oven, and adjust seasoning with salt and pepper, if necessary, before serving. David E. Steele Rate it Print