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.

This makes a big pan of beans, plenty for six or even eight people, so it’s great for a kitchen supper with friends. It tastes best made a day ahead, and the beans need soaking the day before that.

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.

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 ...

Boston baked beans take a long time to cook, but once in the oven there’s nothing more to do. They can be reheated for breakfast, brunch or supper.

The Boston Baked Beans I was referring to was the delightful little candy. And since I declared not having been to a movie theater in years, why would the subject come up now?