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Boston baked beans are both humble and historically loaded. Small dried beans, salt pork, mustard, and molasses cook slowly until the sauce turns dark and glossy. The molasses points to Boston's place in Atlantic commerce, including the brutal sugar and rum economies that shaped colonial New England. The home method is still straightforward: soak the beans, simmer until tender, then bake them low and slow in their cooking liquid with sweet, savory, and sharp seasonings.