Fay Butler Fab/Metal Shaping

Cooking with Phyllis

Boston Baked Beans

It was a tradition on the New England farm where I  grew up to bake beans every Saturday for “supper.”


  • 2 cups dry beans, Great Nothern or Pea beans
  • 4 Tbs. molasses
  • cup brown sugar or real Vermont maple syrup
  • 1 tsp. dry mustard
  • 1 small onion, chopped
  • lb. salt pork or bacon (optional)
  • Salt and freshly ground pepper

Wash beans and discard any imperfect ones. Put in large bowl and cover with cold water and soak overnight.

Preheat oven 300°F.

Drain and cover with fresh water, bring to boil, turn down to simmer and cook for 1-2 hours until beans are tender. Drain reserve water.

Put beans in a bean pot, add molasses, brown sugar or maple syrup, mustard, onion, salt and pepper, salt pork or bacon if desired. Add reserved water to cover beans.

Cover bean pot and bake at 300° for 3-5 hours or until tender. Add water as needed, to keep beans moist. Stir once in awhile.

Uncover for the last hour of cooking.

Serve with cole slaw, ham or hot dogs and brown bread.

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