Side Dish: United States – Connecticut, New England – New England Baked Beans

Serving Size: 6

Approximate Time

Prep 25 min

Cook 4 hrs

Additional 15 min

Total 4 hrs 20 min

Ingredients

- 1 lb (454 g) dried navy beans
- 8 cups (1.9 L) water, divided
- 8 oz (227 g) salt pork, sliced into 1/4-inch (6 mm) pieces
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 1/4 cup (60 ml) pure Connecticut maple syrup
- 2 tbsp (30 ml) molasses
- 2 tbsp (25 g) packed dark brown sugar
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp (2.5 g) fine sea salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 bay leaf

Instructions

Short Description:
Slow-baked navy beans sweetened with Connecticut maple syrup and molasses and flavored with salt pork and onion for a rich, classic New England side dish. The beans are cooked low-and-slow until creamy and caramelized on top.

Regional Notes:
This Connecticut variation highlights local maple syrup alongside molasses for a distinct, rounded sweetness and uses salt pork for a traditional porky richness. The slow oven-bake method and modest use of mustard and tomato paste reflect regional New England techniques rather than a tomato-forward Southern style.

1. Rinse the dried beans and remove any debris. Place beans in a large bowl and cover with 4–6 cups (950 ml–1.4 L) cold water. Soak overnight (8–12 hours). For a quick soak, put beans in a pot with 8 cups (1.9 L) water, bring to a boil 2 minutes, remove from heat and let stand 1 hour; then drain.
2. Preheat the oven to 300°F (150°C). Drain and rinse the soaked beans and set aside.
3. In a large ovenproof Dutch oven or bean pot, layer the sliced salt pork and chopped onion. Add the drained beans on top.
4. In a bowl, whisk together 6 cups (1.4 L) of the reserved water, maple syrup, molasses, brown sugar, Dijon mustard, tomato paste, apple cider vinegar, salt, and pepper until smooth. Pour this mixture over the beans so they are covered by about 1–2 inches (2.5–5 cm) of liquid. Tuck in the bay leaf.
5. Bring the pot to a gentle simmer on the stovetop over medium heat, then cover with a tight-fitting lid and transfer to the preheated oven.
6. Bake covered for 3 to 4 hours, checking every hour after the third hour: stir gently, skim any excess fat if desired, and add up to 1 cup (240 ml) more hot water if the beans look dry. The beans should be tender and the cooking liquid reduced to a thick sauce.
7. For a thicker, caramelized top, remove the lid for the last 30–45 minutes of baking and increase oven temperature to 325°F (160°C) if needed, watching carefully to avoid burning the sugars.
8. Remove from oven, discard the bay leaf, taste and adjust seasoning with salt and pepper or a splash of extra maple syrup if you prefer sweeter beans. Let rest 15 minutes before serving to thicken further.