In Boston, they’ve been taking their baked beans seriously since Colonial times. If you don’t have salt pork on hand, chop up a few pieces of smoked bacon and add those to the pot. Feel free to use cooked canned beans if you don’t want to take the time to cook dried beans yourself

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  • 1 pounds small dried white beans, such as Great Northern or navy beans
  • 1 large onion, diced
  • 1/2 cup molasses
  • 1/2 cup brown sugar
  • 2 teaspoons dry mustard
  • 1-1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground clove
  • 1 1/4-pound piece salt pork or smoked bacon
  • 2 slices smoked bacon for the top, each cut in half


Sort the beans for any dirt or debris. Put in a large saucepan and cover with water by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from the heat, cover the pot, and let sit for 1 hour. Add half the diced onion, and bring the beans to a boil again over high heat. Reduce the heat to medium-low, and simmer the beans until tender, 1-1/2 to 2 hours. (The beans should always be covered with water. Add more if necessary.) Drain the beans, reserving the cooking liquid. In a large mixing bowl, combine the remaining onion as well as the molasses, brown sugar, mustard, salt, pepper, and clove. Add the beans and 2 cups of the cooking liquid. (Reserve the remaining liquid.) Pour half the beans in a lidded bean pot and add the salt pork. Cover with the remaining beans. Replace the lid. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes. Put the pot with the beans on the grill grate and bake for 4 hours, adding the reserved cooking liquid (or water) as needed to keep the beans from drying out. The last hour, lay the 4 bacon strips on top of the beans and sprinkle with brown sugar. Continue to cook for 30 minutes to an hour. Serve hot.