Boston Baked Beans

Ingredients

• 1 lbdried navy beans$3.00
• 4 ozsalt pork, diced$2.13
• 1 eachyellow onion, diced$1.69
• 0.5 cupmolasses$1.81
• 0.25 cupketchup$0.68
• 2 tbspbrown mustard$0.56
• 1 tspkosher salt$0.01
• 0.5 tspblack pepper$0.11
• 6 cupwater$0.01
• Total for 4 servings$10.00

Most of the cost is dried navy beans ($3.00) and salt pork, diced ($2.13). With oil, spices and staples already at home, the shop drops to about $9.43. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Rinse and pick over the dried navy beans to remove any pebbles, transfer them to a large bowl, cover with 3 inches of cool water, and soak for 8 hours or overnight, then drain.
2. Transfer the drained navy beans to a large pot with the 6 cups of water and bring to a boil over medium-high heat. Lower the heat to medium-low, cover, and simmer for 40 to 45 minutes until the beans are tender but still intact, then drain, reserving 1.5 cups of the cooking liquid.
3. Preheat the oven to 325°F (160°C). In a Dutch oven over medium heat, fry the diced salt pork for 5 to 7 minutes until the fat renders and the cubes are lightly browned and crisp.
4. Add the diced onion to the pork drippings and cook over medium heat for 4 to 6 minutes until softened and translucent.
5. Stir the molasses, ketchup, brown mustard, kosher salt, black pepper, parboiled navy beans, and the reserved 1.5 cups of cooking liquid into the Dutch oven until evenly combined.
6. Cover the pot tightly with its lid or foil and bake at 325°F (160°C) for 2 hours, checking once halfway through and stirring gently to keep the beans submerged.
7. Remove the lid and bake uncovered at 325°F (160°C) for 25 to 30 minutes until the sauce has reduced into a thick, glossy glaze and bubbles around the edges.
8. Allow the baked beans to sit off the heat for 10 minutes to thicken slightly, then spoon into warm bowls alongside brown bread or coleslaw, if you like.