Boston Baked Beans

Written by
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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John Mitzewich
Updated 04/03/19
Boston baked beans

Susan Marie Andersson / Photolibrary / Getty Images
  • Total: 3 hrs 30 mins
  • Prep: 30 mins
  • Cook: 3 hrs
  • Servings: 10 servings
Nutritional Guidelines (per serving)
240 Calories
3g Fat
42g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10
Amount per serving
Calories 240
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 455mg 20%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 25%
Total Sugars 15g
Protein 13g
Vitamin C 1mg 3%
Calcium 102mg 8%
Iron 3mg 18%
Potassium 759mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

They don't call Boston "Beantown" for nothing. Boston baked beans has been spreading happiness at picnics and potlucks for hundreds of years. Boston baked beans are usually made with navy beans, but any small dried bean will work in this recipe.

Ingredients

  • 1 pound dry navy beans

  • 6 cups water

  • 1 pinch baking soda

  • 1 bay leaf

  • 6 strips bacon (cut in 1/2-inch pieces or 4 ounces traditional salt pork)

  • 1 yellow onion (diced)

  • 1/3 cup molasses

  • 1/4 cup packed dark brown sugar

  • 1 teaspoon dry mustard

  • 1 1/2 teaspoons salt (or to taste)

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Soak the beans in the 6 cups of water overnight in a large saucepan or Dutch oven.

  3. Add a pinch of baking soda and bay leaf, and bring to a boil. Reduce the heat to medium and simmer for 10 minutes.

  4. Drain into a colander set over a large bowl, and reserve the liquid. Preheat oven to 300 F.

  5. Transfer the drained beans into a Dutch oven, or bean pot if you have one, and add the rest of the ingredients. Stir until combined. Add enough of the reserved water to just barely cover the beans.

  6. Cover the pot tightly and place in the oven for 1 hour.

  7. Uncover and check the liquid level—do not stir the beans. Add some more reserved liquid if the beans are getting too dry. Cover and cook 1 more hour.

  8. Uncover and test the beans; they should be getting tender, but if they're still firm, cover and cook a bit longer, adding a splash of water if they're getting too dry.

  9. When tender, turn the heat up to 350 F and continue to cook uncovered for another 30 minutes or so. This last 30 minutes is to give the beans a nice crust on top, as well as reduce the liquid to a thick, syrupy consistency. Remove when ready and serve hot or room temperature.

Tip

Note: the cooking times will vary, but the process will not. After boiling, bake the beans covered until tender, and finish uncovered until the beans are crusty and liquid has thickened.