Boston Baked Beans

I thought I lost this recipe! It was pure chance that I found it again. Good thing, too, because these are the best baked beans ever. For authentic baked beaniness – or just for feeling like a pioneer woman – cook them in a large cast iron skillet or dutch oven. Doubling may be necessary.


2 cups dried navy beans, picked over and rinsed
1/2 pound bacon, chopped
1 medium onion, finely diced
1/2 cup ketchup
2 tablespoons molasses
1/4 cup firmly packed brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard


Soak beans overnight in cold water. Drain, transfer to a large saucepan, and add water to cover. Bring to a boil, cover and simmer until beans begin to soften, about 1 hour. Drain, but reserve the liquid.
Preheat oven to 325°.
Meanwhile, in a large skillet, cook bacon and onion until they begin to brown, about 10 minutes.
Combine drained beans, bacon and onion, and the remaining ingredients in an ovenproof pan. Stir to combine. Pour in enough of the reserved bean cooking water to cover beans, about 3 cups.
Cover pan with foil or lid and bake until beans are tender, 2-3 hours. STIR EVERY HOUR, ADDING MORE BEAN LIQUID AS NEEDED TO PREVENT THE BEANS FROM DRYING OUT.