Julia Child’s Boston Baked Beans

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This classic baked beans recipe from Julia Child comes from her long-running column in Food & Wine.

By Julia Child

Published on March 23, 2023

Active Time:

10 mins

Total Time:

12 hrs

Yield:

2 quarts

The leisurely overnight soak followed by long, low simmer produces, to my mind, a bean as tender, meaty, and thoroughly pleasurable as a bean can be. An electric slow cooker is ideal because it needs no watching, but a well-tended and roomy saucepan or casserole will also do.

These Boston baked beans are cooked long and slowly, so they literally caramelize in their juices. Using the slow-cook system, there's no soaking, no fussing. You just dump everything into the pot at night, and the next morning they are done. I particularly like using the electric slow-cooker here since I feel safe leaving it on overnight. — Julia Child

Ingredients

1 (2-inch square) salt pork, cut into matchsticks
2 cups small dried white beans, rinsed and picked over
1 1/2 teaspoons salt
2 large garlic cloves, minced
2 tablespoons dark unsulfured molasses
2 tablespoons Dijon mustard
1/2 teaspoon thyme
2 bay leaves
1/2 tablespoon grated fresh ginger
1/2 teaspoon black pepper
5 cups water

Directions

Place all ingredients in a slow cooker, cover and cook on low for 12 to 14 hours, regulating heat to maintain an almost simmer. Alternatively, cook in a tightly covered casserole in a 225°F oven until beans turn a dark reddish caramel brown, about 8 hours. Add a little boiling water if beans begin to look dry. Correct seasoning before serving.