Boston Baked Beans
Featured in Allrecipes Magazine

Boston Baked Beans

Made  times

"A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


5 h servings 382 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 1320 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
  4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
  5. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 935 Ratings

Most helpful positive review

I made this successfully in the crock pot. I soaked the beans overnight, drained them, skipped the simmer-for-2-hours step, and followed the rest of the recipe using the crock pot. I cooked it...

Most helpful critical review

These beans would have been magnifacant minus the extreme saltyness - we LOVE salty food, but 2 teaspoons was WAY TOO MUCH! I will make this again minus the salt. Dissapointing....

Most helpful
Most positive
Least positive

I made this successfully in the crock pot. I soaked the beans overnight, drained them, skipped the simmer-for-2-hours step, and followed the rest of the recipe using the crock pot. I cooked it...

Out of all the baked bean recipes I found on this website, this is the only one made from scratch. I didn't want a "redo" of the canned stuff. These came out really good and even though you ha...

Definitely a keeper- I used all of the same ingredients listed in the original recipe, but I wanted to make mine in the crockpot. I soaked my beans for 8 hours, then simmered my beans for 1 hou...

I originally submited this recipe several years ago. It has continued to serve me and my family for now nearly 43 years. I would just like to address those persons who are unhappy because of t...

This is a great recipe. I soaked the beans overnight, but skipped the simmering for 2 hrs part and put them straight into the crock pot. On high, it took about 10 hrs for them to get tender an...

This reminded me of my mom's baked beans. DELICIOUS! It was my first attempt at making baked beans from scratch, but certainly not the last! I used Canadian maple syrup instead of molasses, a...

I'm typing and eating at the same time!!! I didn't bother with the tough parts, you know, adding it all in a casserole dish. I just mixed it all up and tossed it into a crock pot. I also substi...

Perfect flavor and presentation, Anita! I've never had a baked bean recipe be so precise and come out so perfect. In only 3 hours with a stirring half way through cooking time, we had great bake...

I didn't have navy beans, so I used pintos. Only used the molasses, not the sugar, was plenty sweet. Very good flavor. I did add some liquid smoke. Good recipe.

Other stories that may interest you