Side Dish: United States – Rhode Island – Rhode Island Baked Beans

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 8 hrs

Total 12 hrs

Ingredients

- 1 lb (454 g) dried navy beans, picked over
- 6–8 cups (1.4–1.9 L) water for soaking and cooking, plus more as needed
- 8 oz (225 g) salt pork, cut into 1/2-inch (1 cm) pieces
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 1/3 cup (80 ml) blackstrap or dark molasses
- 1/2 cup (110 g) packed dark brown sugar
- 1 tsp (5 g) dry mustard powder
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) tomato ketchup or 1 tbsp (15 ml) tomato paste thinned with 1 tbsp (15 ml) water
- 1 bay leaf
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) fine sea salt, or to taste (may be reduced depending on salt pork)
- 1/4 tsp (1.2 g) baking soda (optional, for faster soaking)
- 2 tbsp (30 ml) unsalted butter (optional, for gloss and richness)

Instructions

Short Description:
Slow-baked navy beans sweetened with molasses and brown sugar and cooked with salt pork until thick and deeply flavored — a classic Rhode Island side dish served warm with brown bread or boiled dinner.

Regional Notes:
This Rhode Island variation emphasizes a molasses + brown sugar combination for a sweeter, richer profile and uses salt pork as the traditional local pork component. The beans are slow-cooked in a low oven (or Dutch oven) to develop a caramelized sauce, distinguishing them from quicker stovetop or southwestern styles.

1. Rinse the beans, pick out any debris, and place them in a large bowl. Cover with 6–8 cups (1.4–1.9 L) cool water so they are 2 inches (5 cm) above the beans. If using, stir in 1/4 tsp (1.2 g) baking soda. Soak overnight (8–12 hours).  
2. Drain and rinse the soaked beans, discarding the soaking liquid. Transfer beans to a large pot and cover with fresh water by 1–2 inches (2.5–5 cm). Bring to a gentle boil, then reduce heat and simmer for 30–45 minutes until beans are just tender but not falling apart. Reserve 2 cups (480 ml) of the cooking liquid, then drain any excess.  
3. Preheat the oven to 300°F (150°C). In a heavy ovenproof Dutch oven or bean pot (about 4–5 qt / 4–5 L), melt the butter over medium heat (if using). Add the chopped onion and the cut salt pork and cook 4–6 minutes until the onion is softened and the salt pork has begun to render some fat (it need not be fully crisp).  
4. In a bowl, whisk together the molasses, brown sugar, dry mustard, Worcestershire sauce, and ketchup or thinned tomato paste until smooth. Pour this mixture into the pot with the onion and salt pork and stir to combine. Add the bay leaf, black pepper, and 1 tsp (5 g) salt.  
5. Add the par-cooked beans to the pot and pour in the reserved 2 cups (480 ml) bean cooking liquid. Stir gently to combine so the beans are mostly covered by liquid. Add more water if necessary to keep beans just submerged (do not overfill).  
6. Cover the pot and transfer to the preheated oven. Bake for 2 to 3 hours, checking every 30–45 minutes after the first hour: gently stir to prevent sticking, press a few beans to check tenderness, and add small amounts of hot water (2–4 tbsp / 30–60 ml) if the sauce is drying too quickly. The finished beans should be thick, glossy, and saucy with most beans intact.  
7. During the last 15–20 minutes of baking, remove the lid to allow the top to caramelize slightly. Taste and adjust seasoning with additional salt or pepper as needed. Remove and discard the bay leaf before serving.  
8. Let the beans rest 10 minutes before serving warm as a side dish. Leftovers refrigerate well and often taste better the next day after flavors meld.