Slow-Baked Boston Baked Beans with Molasses and Salt Pork

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Sweet and savory Boston baked beans slow-cooked with molasses and salt pork for deep, rich flavor and tender beans. This American-inspired slow-cooker recipe, ready in about 255 minutes, pairs dried navy beans, water, salt pork, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb dried navy beans
• 6 cups water
• 6 oz salt pork, diced
• 1 cup yellow onion, chopped
• 1/2 cup blackstrap molasses
• 1/4 cup brown sugar, packed
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp dry mustard powder
• 1/2 tsp black pepper
• 2 tbsp ketchup
• 1 cup water (additional)

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 lb dried navy beans and soak in 6 cups cold water overnight or for at least 8 hours, then drain and rinse again.
2. Step 2: Preheat oven to 300°F. In a large ovenproof pot, combine soaked beans, 6 oz diced salt pork, and 1 cup chopped yellow onion.
3. Step 3: In a bowl, whisk together 1/2 cup blackstrap molasses, 1/4 cup packed brown sugar, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp dry mustard powder, 1/2 tsp black pepper, 2 tbsp ketchup, and 1 cup water; pour this mixture over the beans.
4. Step 4: Cover pot with lid or foil and bake for 4 hours, stirring every hour and adding water if beans appear too dry, until beans are tender and sauce is thickened.
5. Step 5: Remove from oven, let cool slightly, and serve warm with crusty bread or as a side to your favorite New England meal.