Lincolnshire Beans

This recipe is a variation on the American recipe for Boston Baked Beans. Of course Boston in Lincolnshire, England, was also famous for its baked beans. Since many of the Puritan Founding Fathers were from Lincolnshire, the Americans should perhaps ask themselves whether theirs is a Boston, Massachusetts, or Boston, Lincolnshire, recipe!


  • lb ( cups) dried white beans such as navy or Great Northern
  • 2 tsp salt
  • 8-oz piece of fat salt pork
  • 1 tbsp brown sugar
  • 4 tbsp dark molasses or treacle
  • ½ tsp dry mustard
  • ½ tsp Worcestershire sauce


Rinse the beans and soak them in cold water overnight or for a minimum of 5 or 6 hours.

Pour the beans into a pan with the water in which they were soaked. Add the salt and simmer, covered, for 2-3 hours, or until tender but not broken, adding water as needed in small amounts. When the beans have cooked, drain them and put them into the bean pot.

Pour boiling water over the pork, and scrape the rind until it is white. Score into ½-inch strips and press on top of the beans, leaving only the rind exposed. Mix the brown sugar, molasses, mustard, and Worcestershire sauce together. Add 1 cup of boiling water to this and pour over the beans. Add more boiling water to cover the beans, if necessary.

Cover and bake in a preheated oven at 200°F for 6-8 hours, adding more water as needed to keep the beans just covered. Uncover during the last half hour of cooking to brown the pork and the beans.