Slow-Baked Boston Beans
A savory, plant-based take on the New England classic with deep molasses flavor.
Why This Recipe Works
Simmering the beans briefly with baking soda before baking ensures they soften perfectly without becoming mushy. This version uses soy sauce to provide the savory depth typically offered by salt pork.
Instructions
Adjust oven rack to the middle position and heat oven to 350°F. Bring water, beans, and baking soda to a boil in a Dutch oven over high heat. Reduce heat to medium-high and simmer vigorously for 20 minutes to soften the bean skins.
Drain and rinse the beans and the pot thoroughly. Dry the pot well before returning it to the stove.
Heat oil in the empty pot over medium heat until shimmering. Add the onion and cook until softened and translucent, about 5 minutes.
Stir in the fresh water, rinsed beans, molasses, sugar, soy sauce, the larger portion of mustard, paprika, salt, and pepper and bring to a boil. Cover the pot and transfer it to the oven.
Bake until the beans are nearly tender, about 1 1/2 hours.
Remove the lid and continue to bake until the beans are completely tender and the liquid has thickened into a syrupy consistency, about 30 minutes.
Stir in the remaining mustard and vinegar to balance the sweetness of the molasses. Season with additional salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The beans can be made up to 3 days in advance; reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
