Boston Baked Beans

Boston Baked Beans

A classic New England dish featuring tender, slow-cooked beans in a rich, sweet, and savory molasses-based sauce. Perfect as a hearty side for barbecue, breakfast, or potlucks, these beans are flavorful, comforting, and full of traditional charm.

Ingredients

• 1 lb (450 g) dried navy beans or great northern beans

• 6 cups water (for soaking and cooking)

• 1/2 lb (225 g) salt pork or thick-cut bacon, diced

• 1 medium onion, finely chopped

• 1/3 cup molasses

• 1/4 cup brown sugar

• 1 tbsp Dijon mustard

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp ground cloves (optional)

• 2 cups water or bean cooking liquid

Instructions

1. Soak the Beans:
   Rinse beans and place in a large bowl. Cover with 6 cups of water and soak overnight (8–12 hours). Drain and rinse before cooking.

2. Parboil the Beans:
   Place soaked beans in a large pot with fresh water. Bring to a boil, then reduce heat and simmer for 20 minutes. Drain and set aside.

3. Prepare the Sauce:
   In a large oven-safe pot or Dutch oven, cook diced salt pork or bacon over medium heat until slightly crispy. Add chopped onion and sauté until softened, about 5 minutes.

4. Combine Beans and Sauce:
   Stir in molasses, brown sugar, Dijon mustard, salt, black pepper, and cloves. Add beans and 2 cups of water or bean cooking liquid. Stir to combine.

5. Bake the Beans:
   Cover and bake in a preheated oven at 325°F (160°C) for 3–4 hours, stirring occasionally. Add more water if necessary to keep beans moist.

6. Finish and Serve:
   Remove from oven when beans are tender and sauce is thick and bubbly. Serve warm as a side dish.

Equipment

• Large bowl (for soaking)

• Large pot

• Oven-safe pot or Dutch oven

• Wooden spoon or spatula

• Measuring cups and spoons

• Knife and cutting board

Timing

• Prep Time: 15 minutes (plus soaking time)

• Cook Time: 3–4 hours

• Total Time: ~4–5 hours

Serving Size
Serves 6–8

Boston Baked Beans

A classic New England dish featuring tender, slow-cooked beans in a rich, sweet, and savory molasses-based sauce. Perfect as a hearty side for barbecue, breakfast, or potlucks, these beans are flavorful, comforting, and full of traditional charm.

Print Recipe

Prep Time:15 minutes mins

Cook Time:4 hours hrs

Total Time:5 hours hrs

Equipment

• Large bowl (for soaking)
• Large pot
• Oven-safe pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Ingredients

• 1 lb 450 g dried navy beans or great northern beans
• 6 cups water for soaking and cooking
• 1/2 lb 225 g salt pork or thick-cut bacon, diced
• 1 medium onion finely chopped
• 1/3 cup molasses
• 1/4 cup brown sugar
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cloves optional
• 2 cups water or bean cooking liquid

Instructions

• Soak the Beans:
• Rinse beans and place in a large bowl. Cover with 6 cups of water and soak overnight (8–12 hours). Drain and rinse before cooking.
• Parboil the Beans:
• Place soaked beans in a large pot with fresh water. Bring to a boil, then reduce heat and simmer for 20 minutes. Drain and set aside.
• Prepare the Sauce:
• In a large oven-safe pot or Dutch oven, cook diced salt pork or bacon over medium heat until slightly crispy. Add chopped onion and sauté until softened, about 5 minutes.
• Combine Beans and Sauce:
• Stir in molasses, brown sugar, Dijon mustard, salt, black pepper, and cloves. Add beans and 2 cups of water or bean cooking liquid. Stir to combine.
• Bake the Beans:
• Cover and bake in a preheated oven at 325°F (160°C) for 3–4 hours, stirring occasionally. Add more water if necessary to keep beans moist.
• Finish and Serve:
• Remove from oven when beans are tender and sauce is thick and bubbly. Serve warm as a side dish.

Servings: 8 servings

Frequently Asked Questions (FAQs)

Can I use canned beans instead of dried?
Yes. Use 3–4 cans (15 oz each) of drained and rinsed beans. Reduce cooking time to 1 hour, and adjust liquid as needed.

Can I make this recipe vegetarian?
Yes. Omit the bacon or salt pork and substitute with smoked paprika or liquid smoke for flavor.

Can I make it ahead of time?
Yes. Boston baked beans taste even better when made a day ahead; refrigerate overnight and reheat before serving.

Can I use maple syrup instead of molasses?
Yes, but molasses gives the classic rich flavor; maple syrup will make it slightly sweeter and lighter in taste.

Can I cook this on the stovetop instead of the oven?
Yes. Simmer on low heat for 2–3 hours, stirring occasionally, until beans are tender and sauce thickens.

How long do soaked beans need to cook?
Soaked beans should simmer for about 20 minutes before baking to ensure even cooking.

Can I freeze Boston baked beans?
Yes. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator and reheat gently.

How do I prevent the beans from drying out?
Check occasionally while baking; add water or cooking liquid as needed to keep beans moist.

Can I add other flavorings?
Yes. Garlic, bell peppers, or smoked sausages can be added for extra depth of flavor.

How sweet should the beans be?
Adjust brown sugar and molasses to taste. Classic Boston baked beans are sweet but balanced with savory bacon and mustard.

How To Store Boston Baked Beans

Refrigerator:
Store in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave.

Freezer:
Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Tips:
Serve warm as a side for barbecues, breakfast, or with cornbread. Boston baked beans are even more flavorful the next day.