Nothing quite compares to the depth of flavor of traditional slow-cooked Boston baked beans made with molasses and salt pork.

Rich, smoky, and complexly sweet, these Boston baked beans are worth the long—mostly hands-off—cook time. Plus, the easy recipe can be made ahead of time.

If the beans are too wet, bake them an additional 30 minutes. This old recipe is slightly revised from the original, which was designed to go with an electric casserole produced by Westinghouse.

1. Place the beans in a large pot and add 8 cups of cold water. Bring to a boil and cook for 2 minutes. Remove from the heat and allow the beans to soak for 1 hour. Drain the beans; cover with ...

If the weather's not too hot and you're grilling brats, there's almost nothing better to serve on the side than homemade Boston baked beans.

Boston Baked Beans. Makes 6 pint-size jars. 1 quart dried navy beans (about 2 pounds) 3 large onions, sliced 2/3 cup brown sugar 2 teaspoons salt 2 teaspoons dry mustard 2/3 cup molasses ...

1. Drain the beans. In a 6-quart flameproof casserole or Dutch oven, combine the beans with water to cover by 1 inch. Bring to a boil, skimming the foam that rises to the surface.