New England Baked Beans

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 cups dried navy (pea) beans
  • 1 piece (8 ounces) salt pork, streaked with lean
  • 1 teaspoon dry mustard
  • 2 teaspoons salt
  • ¼ teaspoon ground ginger
  • 2 tablespoon sugar
  • ¼ cup molasses
  • 2 cups boiling water, or more


    1. Pick over the beans, discarding split or discolored ones and any foreign matter. Wash the beans well, cover them with water, and let stand overnight.

    2. Drain the beans, cover them with fresh water, and cook slowly until the skins wrinkle when a few in a spoon are blown upon. Rinse the beans with cold water and place in a four-quart bean pot.

    3. Preheat oven to slow (250° to 300°F.).

    4. Pour boiling water over the salt pork, scrape the rind until white, and score in half-inch strips without cutting through the skin. Press the pork gently into the top of the beans.

    5. Mix seasonings well and add one and one-half cups boiling water. Pour over beans and cover pot.

    6. Bake for about nine hours, adding a little boiling water about every hour or when needed. The water should never cover the beans but should appear as tiny bubbles above the beans.