Why It Works

Soaking the beans in salted water overnight ensures they cook evenly and develop a creamy texture, minimizing the risk of ruptured beans.

Fully cooking before adding molasses keeps the oven bake from dragging on, since molasses slows their softening.

Saving starchy bean-cooking liquid and using it to top up the Dutch oven as it bakes creates a glaze-like sauce without ketchup.

Baking the beans uncovered and adding just enough liquid prevents them from drying out while allowing a flavorful browned crust to form.

Beans, and baked beans in particular, have been a staple throughout New England since the time of the Pilgrims, not to mention in the rest of the colonies and the world beyond. In Tuscany, they eat fagioli al fiasco; in Languedoc, it’s cassoulet ; in Portugal and its former colonies, feijoada . And yet, somehow, Boston got singled out with the nickname “Beantown”* for its love of the local version of the dish.…