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

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.

For Andrew Zimmern, each style of baked beans has its qualities and unique attributes. The beans themselves must be treated ...

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.; THE NEW ENGLAND CITY'S FAVORITE DISH-- A WEEKLY CONSUMPTION OF TWO HUNDRED BARRELS. Share full article. June 27, 1880. Credit... The New York Times Archives.

One story says Boston baked beans descended from English medieval beans-and-bacon pottage (a kind of stew), with molasses added in the 18th century as the triangle slave trade grew.

There are beans, and then there are beans! This is a dictum that we need not argue, in Yankee land, where the favorite vegetable is miscooked in as many different ways as there are to make poor bread.

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?

Starting with navy beans, browned salt pork, onions, molasses, water, brown sugar and mustard, they’re baked for several hours until the beans are tender. ( 41 Union St., Boston ) 2.