10 Things to Know About Boston Baked Beans

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The preferred type of bean for the eponymous pot is the navy bean, also known as the pea bean. They're white when they go in, but turn a rich, deep brown thanks to the molasses that soaks into their smooth, dense flesh over several hours of low, slow cooking. Despite the potentially high amounts of added sugar and fat (from bacon or other pork products), the beans themselves are quite nutritious, with lots of protein, fiber, and various vitamins and minerals.