BOSTON BAKED BEANS Vintage Recipe! Easy baked bean recipe that is perfect for summer cookouts!

Soak 2 pounds of dried navy beans in cold water overnight.

Drain the soaked beans and cover them with fresh cold water.

Simmer the beans on low heat for 2 to 3 hours or until the skins burst when tested.

Add 1/2 cup of molasses to the beans.

Add 4 tablespoons of brown sugar to the beans.

Add 1 teaspoon of dry mustard to the beans.

Add 1/2 tablespoon of salt (optional, depending on salt pork).

Add 1 cup of boiling water to the mixture.

Cut the salt pork in half and freeze one half for later use.

Scrape the rind of the salt pork and cut gashes into the fat 1/2 inch apart.

Place the salt pork into the beans, leaving the rind exposed.

Cover the pot and bake in a slow oven at 250°F to 275°F for 6 to 8 hours, adding more water as needed to keep beans moist.

Remove the cover for the last half hour of baking.

Equipment Needed

Spice Level: