Side Dishes
America’s Test Kitchen’s New England baked beans recipe delivers the slow-simmered, smoky depth that makes this dish a Thanksgiving staple. The secret lies in browning the meat and letting the beans simmer for hours until they’re tender and infused with molasses-kissed sweetness.
I’ve tested countless variations, and this method consistently produces beans with that signature caramelized crust and rich, savory-sweet flavor profile.
The process begins with soaking navy beans overnight to ensure even cooking, then browning bacon or salt pork until deeply crisped. A Dutch oven is essential—it traps heat and moisture while developing those complex flavors through slow simmering.
The molasses and brown sugar create the perfect balance of sweetness and smokiness, while mustard and cloves add depth that elevates these beans beyond basic side dish status.
What you’ll end up with is a pot of beans so flavorful they’ll disappear faster than the turkey on the table. The crust on top is irresistibly crispy, while the beans beneath are fork-tender with just the right amount of bite.
This isn’t just a side—it’s the centerpiece that ties the whole meal together. Ready to make the best baked beans you’ve ever tasted?
Perfect for holiday feasts or weeknight dinners, these beans reheat beautifully and taste even better the next day. The slow cooking transforms tough beans into something luxurious, proving that patience in the kitchen pays off. Let’s get started with this foolproof method that’s been perfected by America’s Test Kitchen.
Ingredients for america's test kitchen new england baked beans
Sixteen ingredients transform into Thanksgiving's most coveted side dish—smoky, sweet, and irresistibly crispy.
| Ingredient | Amount | Notes |
|---|---|---|
| Navy Beans (Dried) 🌾 | 2 cups | Soaked overnight, drained |
| Salt Pork or Bacon 🥓 | 1 lb | Diced small, rendered fat used |
| Yellow Onion 🧅 | 1 whole | Diced fine, 1 cup yield |
| Carrot 🥕 | 2 whole | Diced small, 1 cup yield |
| Molasses 🍯 | ½ cup | Unsulphured preferred for depth |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly, no sifting |
| Yellow Mustard 🟡 | 2 tbsp | Prepared, not Dijon |
| Ground Whole Cloves 🌿 | 1 tsp | Freshly ground for aroma |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy brightness |
| Vegetable Oil 🫒 | 1 tbsp | For Dutch oven coating |
| Water 💧 | 8 cups | Filtered preferred |
The beans are the foundation, so choose navy beans—they hold their shape beautifully. Bob's Red Mill or Whole Foods bulk section are great sources. Soak them overnight in plenty of water (at least 8 cups for 2 cups dry beans), then drain before cooking. The salt pork or bacon? Thinly sliced, leaf lardons from Costco or your butcher's counter render the most flavorful fat. For the molasses, unsulphured is key—it has a deeper, more complex flavor that stands up to the smokiness. I always grab Goya or Brer Rabbit brands; they're reliable and widely available. The brown sugar should be packed firmly—no aerated versions here. And those whole cloves? Grind them fresh in a mortar and pestle or coffee grinder right before adding—they lose their punch quickly once ground.
No salt pork? Thick-cut bacon works perfectly, but render it first to remove excess salt. Running short on molasses? Maple syrup at half the amount gets you close, though it lacks the same depth. The mustard is non-negotiable—prepared mustard adds tang that cuts through the sweetness, while Dijon would overpower. For the cloves, if you can't find whole, ground works at half the amount, but fresh is absolutely essential. The apple cider vinegar might seem like a small detail, but it brightens the entire dish—don't skip it. And if you're worried about the beans being tough, soaking them overnight (or quick-soaking with boiling water) makes all the difference. The Dutch oven? Any heavy, oven-safe pot works—just make sure it's deep enough for layering.
This dish tastes even better the next day, so make it ahead if you can. The beans keep for 5 days in the fridge, and the flavor actually deepens as the sugars caramelize further. For reheating, cover with foil and warm at 350°F for 20 minutes—the crust will crisp up again beautifully. Freezing isn't recommended beyond 3 months, as the texture can get mushy. I always portion mine into individual containers before serving—holiday leftovers disappear faster than you can say 'seconds?'. And if you're making this for a crowd, double the recipe; the flavor only gets better with more time in the oven.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no fussing with multiple bowls or pans. Just chop the onion and carrot (no dicing, just rough chunks), toss everything in with the dried beans, and let it simmer. Honestly, I’ve made it while scrolling through my phone.
- Molasses Magic: That first spoonful of molasses? It’s where the soul lives. The deep, caramelized sweetness from the molasses cuts through the salt pork’s smokiness, and the slow simmer lets it meld into something ridiculously rich. Not too cloying, not too bitter—just right.
- Tailgate or Tuesday: Between us, these beans are my go-to for everything. Pack them in a thermos for a football game, serve them alongside burgers at a backyard BBQ, or just eat them straight from the pot with a spoon on a lazy night. They’re the kind of dish that doesn’t need a reason to exist.
- Budget Win: Dried navy beans and salt pork stretch this recipe into a solid meal for four on $8 or less. And the best part? They taste even better the next day—if there’s any left, which, between you and me, there usually isn’t.
Step-by-step instructions for america's Test Kitchen New England baked beans
Transform simple ingredients into rich, smoky-sweet baked beans with this foolproof method.
Prepare the Beans and Render the Salt Pork
Begin by soaking the 2 cups navy beans overnight in plenty of water. Drain them thoroughly before using - this ensures they cook evenly without splitting. While the beans soak, dice the 1 lb salt pork or bacon into small, even pieces. In a large Dutch oven, heat the 1 tablespoon vegetable oil over medium heat until shimmering. Add the salt pork and cook for 8-10 minutes, stirring occasionally, until the fat renders out and the meat becomes crispy and golden. Remove the salt pork with a slotted spoon and set aside, leaving the rendered fat in the pot.
This rendered fat is the flavor foundation of your beans. Don't drain it - those browned bits packed with meaty flavor will form the base of your sauce. If you're using bacon, you'll have more fat to work with, which actually helps create a richer final texture. Keep the heat at medium to prevent burning while you prepare the aromatics.
Build the Flavor Base with Aromatics and Sweetener
In the same Dutch oven with rendered fat, add the finely diced 1 whole yellow onion and diced 2 whole carrots. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize slightly. This process develops deep, sweet flavors that will carry through your finished beans. Add the 0.5 cup molasses and 0.5 cup light brown sugar, stirring constantly for 2 minutes until completely dissolved. The mixture will bubble vigorously - this is normal.
Here's where the magic happens: the molasses and sugar begin to break down, creating complex caramelized flavors. If the mixture starts to stick, add 1-2 tablespoons of the 8 cups water to help it release. This step should take about 5 minutes total. The goal is to create a thick, syrupy base that will coat every bean beautifully. Don't rush this - proper caramelization takes time and patience.
Combine All Ingredients and Simmer Low and Slow
Return the reserved salt pork to the Dutch oven. Add the drained navy beans, 2 tablespoons yellow mustard, 1 teaspoon ground whole cloves, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir everything together thoroughly, then pour in the remaining 8 cups water. Bring the mixture to a gentle boil, then immediately reduce heat to low. The beans should simmer gently - you should see just a few small bubbles at the edges.
Cover the Dutch oven and simmer for 2 hours, stirring every 30 minutes. This gentle cooking time allows the beans to become tender while absorbing all the rich flavors. If the liquid level gets too low, add water as needed to keep the beans partially submerged. The beans are done when they're fork-tender and the sauce has thickened to a glossy consistency. Here's the thing - don't peek too often. Every time you lift the lid, you lose heat and moisture, potentially extending your cooking time.
Finish with Tangy Brightness and Rest
After 2 hours of simmering, stir in the 1 tablespoon apple cider vinegar. This final addition brightens the flavors and cuts through the richness of the molasses and salt pork. Taste and adjust seasoning if needed - you might want to add more salt or pepper to suit your preference. The beans should be tender with just a slight bite, and the sauce should coat the back of a spoon. If the sauce is too thin, uncover and simmer for another 10-15 minutes to thicken.
Let the beans rest for 15 minutes before serving. This resting period allows the flavors to meld completely and the sauce to thicken further. The beans will continue to absorb liquid and develop even deeper flavor. Serve warm with crusty bread or cornbread to soak up every last bit of that rich, smoky-sweet sauce. The contrast of the warm beans with cool bread makes each bite even more satisfying.
Pro Tips For Making America'S Test Kitchen New England Baked Beans
- SOAK BEANS OVERNIGHT: I learned this the hard way—skipping the overnight soak means your beans will stay stubbornly firm, no matter how long you simmer. Just toss them in a bowl with plenty of cold water (at least 3 inches above the beans) and a pinch of salt, then let them sit. The next day, drain and rinse before cooking, and your beans will turn creamy and tender in half the time.
- CRISP THE PORK FIRST: Don’t just chop the salt pork and toss it in—render the fat first. Cook the diced pork in a cold pot over medium heat until the fat runs clear and the pieces are golden, about 8–10 minutes. This builds flavor and prevents the beans from turning greasy later. (Yes, even if you’re impatient like me.)
- CHOP VEGETABLES SMALL: The recipe calls for finely diced onion and carrot, and there’s a reason—big chunks stay tough and undercooked. Aim for pieces no larger than ¼-inch; think “rice-sized” for the onion and “pea-sized” for the carrot. This ensures they melt into the beans instead of sitting like sad, crunchy afterthoughts.
- STIR IN MOLASSES LAST: Adding molasses too early can make your beans taste bitter or overly sweet. Wait until the last 15 minutes of cooking, then stir it in with the brown sugar. This lets the flavors meld without overpowering the pork and bean base. (Your future self will notice the difference.)
Wine and beer pairings for this dish
Smoky Beer Pairings
A smoked porter like Founders Kentucky Breakfast Stout is my go-to pairing—its caramel and coffee notes complement the molasses sweetness while the smoky undertones mirror the salt pork. The beer’s roasted maltiness balances the beans’ richness without overpowering them. Serve slightly chilled (50°F) to enhance the contrast. 🍺
Cider for Crisp Contrast
For a lighter option, try a crisp New England hard cider like Angry Orchard Crisp Apple. The tart apple acidity cuts through the molasses’ sweetness, creating a refreshing balance. The effervescence also cleanses your palate between bites. Serve at 45°F to preserve its bright, crisp character.
Red Wine for Bold Palates
If you prefer wine, a Zinfandel from California—like Ravenswood Old Vine—works beautifully. Its jammy fruit and peppery notes stand up to the beans’ smokiness and sweetness. Decant for 30 minutes before serving to soften tannins and enhance aroma. 🍷
Non-Alcoholic Options
For a non-alcoholic choice, sparkling apple cider (like Martinelli’s Sparkling Apple Cider) adds festive bubbles and tartness. Alternatively, a ginger beer like Feather’s Ginger Beer brings a spicy kick that pairs surprisingly well with the molasses and salt pork.
Regional Beer Spotlight
In New England, seek out local craft beers like Heady Topper IPA from The Alchemist—its citrusy hop profile brightens the dish. For a more traditional match, a New England brown ale (like Harpoon IPA’s Brown Ale) offers malty depth that harmonizes with the beans’ caramelized crust.
Nutrition facts
Frequently asked questions
Why do I need to soak the navy beans overnight?
Soaking overnight (or at least 8 hours) prevents the beans from splitting during cooking and dramatically reduces preparation time. The beans absorb water and soften, ensuring they cook evenly and develop that perfect creamy texture. Skipping this step can leave you with tough, unevenly cooked beans—even after hours of simmering.
Can I substitute salt pork with bacon?
Yes, but use thick-cut bacon (like slab bacon) and render it first to remove excess salt. Bacon adds a slightly smokier flavor, but salt pork's leaner fat creates a more delicate, traditional taste. If using bacon, reduce the added salt by 0.5 teaspoon since bacon is already cured.
What if my beans aren't tender after 2 hours?
Check your water level—beans need to stay partially submerged. If they're still firm, add 1 cup more water, cover, and simmer another 30-45 minutes. Overcrowding the pot can also slow cooking, so ensure your Dutch oven has enough space. Never rush the process; patience is key to that perfect texture.
How do I get that crispy crust on top?
Broil the beans uncovered for 3-5 minutes at the end, watching closely to prevent burning. The crust forms when the top dries out slightly, creating a caramelized layer. For extra crispiness, sprinkle a little brown sugar or molasses on top before broiling. Just make sure the beans are fully cooked first!
Can I make these beans in a slow cooker?
Follow the same steps for browning and building flavor, then transfer everything to a 6-quart slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally. The slow cooker's gentle heat ensures even cooking, though the crust won't be as crispy. Add a splash of water if needed to keep the beans submerged.