1192 minutes
A classic, slow-cooked Boston bean dish with rich, savory flavors from molasses, mustard, and pork.
Dried Small White Beans
cups
tablespoons
Yellow Onion, peeled, halved, and trimmed
each
Carrot, peeled, halved, and trimmed
each
Garlic, peeled, halved, and trimmed
each
sprigs
Bay Leaf
each
Dark Molasses, not blackstrap
cups
teaspoons
Black Pepper, freshly ground
to taste
Salt Pork, rinsed and cut into 0.5-inch chunks
0 lb
Large Yellow Onion, diced
0 oz
to taste
1. Soak the Beans
Cover the beans with cold water in a medium bowl and stir in 1 tablespoon of kosher salt. Let the beans soak for at least 12 hours and up to a full day.
2. Cook the Beans
Drain the soaked beans and transfer them to a large pot. Add the yellow onion, carrot, garlic, rosemary, and bay leaf. Cover the beans with fresh water and add a pinch of salt. Bring the pot to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the beans are tender but not falling apart.
3. Preheat the Oven
Preheat your oven to 325°F (163°C).
4. Cook the Pork and Onions
In a Dutch oven over medium-high heat, cook the pork until its fat is rendered and the pieces begin to brown, about 4 minutes. Add the diced onion to the pot and cook until it becomes tender and golden, about 6 minutes more.
5. Prepare Molasses Mixture
In a 2-cup liquid measuring cup, combine the dark molasses, Dijon mustard, and freshly ground black pepper. Add a pinch of salt.
6. Combine Beans and Sauce
Drain the cooked beans, reserving the cooking liquid. Mix some of this reserved liquid with the molasses mixture to create a flavorful sauce. Add the cooked beans to the Dutch oven with the pork and onions, then pour in the molasses mixture. Stir everything together, adding enough of the reserved bean-cooking liquid to cover the beans. Bring the pot to a simmer on the stovetop.
7. Bake the Beans
Transfer the Dutch oven to the preheated oven and bake the beans, uncovered, for about 4 hours. Check the beans hourly, adding more liquid if needed to keep them just covered, and give them a good stir twice during baking.
8. Finish and Season
When the beans are done, they should be extremely tender with a dark, browned crust. Remove the pot from the oven and stir the beans well. Adjust the consistency by adding more water if necessary or simmering on the stovetop to thicken. Season with additional salt, pepper, and a splash of apple cider vinegar to taste.
Use white beans, duck confit or sausage, and a breadcrumb topping, baked until crusty.
Add BBQ sauce, a bit more liquid smoke, and shredded brisket or pulled pork.
Use pancetta, cannellini beans, garlic, rosemary, and balsamic vinegar for an Italian take.
Use coconut oil or olive oil, maple syrup, and add smoked paprika for a vegetarian version.
Swap in chickpeas, honey, and spices like cumin, coriander, and cinnamon, topped with cilantro.
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