New England Baked Beans

New England Baked Beans

New England Baked Beans


Makes 4 to 6 servings


1/2 pound dried navy beans
1/4 pound salt pork, trimmed
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons packed light brown sugar
3 tablespoons maple syrup
3 tablespoons unsulphured molasses
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
Bay leaf
1/3 cup canned diced tomatoes, well drained


  1. Rinse beans thoroughly in colander under cold running water. Place in large bowl; cover with 4 inches water. Let stand at least 8 hours; rinse and drain.
  2. Cut pork into 4 (1/4-inch-thick) slices. Score pork with tip of sharp knife, taking care not to cut completely through pork; set aside.
  3. Bring 3 cups water to a boil in 1-quart saucepan. Place pork in water; boil 1 minute. Remove from saucepan to medium plate. Slice and set aside.
  4. Place beans in heavy 3-quart saucepan. Cover beans with 2 inches cold water. Bring beans to a boil over high heat. Reduce heat to low; simmer, covered, 30 to 35 minutes or until tender. Drain, reserving liquid.
  5. Preheat oven to 350°F. Line bottom of large casserole with half of pork slices. Spoon beans over pork slices.
  6. Place 2 cups reserved bean liquid in 1-1/2-quart saucepan. Bring to a boil over high heat. Add onion, garlic, brown sugar, maple syrup, molasses, salt, mustard, pepper and bay leaf; simmer 2 minutes. Stir in tomatoes; cook 1 minute. Pour onion mixture over beans in casserole. Top with remaining pork slices.
  7. Cover casserole with foil. Bake 2-1/2 hours. Remove cover; bake 30 minutes or until thickened. Skim fat from surface.
  8. Discard pork slices and bay leaf before serving. Garnish with fresh parsley, if desired.

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