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

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 ...

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 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.

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.

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?