Boston baked beans is a classic New England recipe that blends the sweetness of molasses with the richness of salt pork. In Puritan times, navy beans and pea beans were combined with brown sugar, molasses and salt pork. The casserole was baked for hours on Saturday, in quantities large enough to serve Saturday night as well as on Sunday, when cooking was not permitted.
This casserole is made with frankfurters, a popular modern addition to the original recipe. Bacon gives the dish a smoky flavor.
Before you soak dried beans, remove any small pebbles that may have slipped past the bean sorter during packaging. Then soak the beans in four times the volume of water, removing any “floaters.”