Chef John's Boston Baked Beans

Chef John's Boston Baked Beans

13
Chef John 22116

"This is a great side dish with anything!"
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Ingredients

10 h 45 m servings 411 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 72.5g
  • 23%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 861 mg
  • 34%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
  4. Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
  5. Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

This is so delicious I have made it several times. I cook the beans first, then add the other ingredients. I use my slow cooker instead of the oven to finish off the recipe. This is my go to r...

Most helpful critical review

Not Boston beans like I'm used to. The flavor was not bad, but the consistency was off. I increased the recipe by 50%, to 9 servings, but it was a TON of beans. I served it at a party with ab...

This is so delicious I have made it several times. I cook the beans first, then add the other ingredients. I use my slow cooker instead of the oven to finish off the recipe. This is my go to r...

I made a couple alterations. One was accidental. I accidentally cooked the beans completely before baking for one hour. I doubled the recipe. I used salt pork instead of bacon (diced and fri...

Not Boston beans like I'm used to. The flavor was not bad, but the consistency was off. I increased the recipe by 50%, to 9 servings, but it was a TON of beans. I served it at a party with ab...

Great. I cooked the beans in the pressure cooker first for about 20 minutes. I also precooked the bacon. Easy and cheap.

I added chourico and spicy mustard they are wonderful as usual this is the 3 rd time I ve made these Thank You for the receipe

Cannot accurately rate via the stars as I didn't have a dutch oven to transfer to. I transferred to crock pot instead and beans didn't finish by the time the rest of the meal was ready. Obviou...

Definitely not like store-bought baked beans. Too sweet fir my taste. Edible but not a keeper.

I've made this recipe twice now. I'm not really sure what value the pinch of baking soda is, but I add it anyway. (If you've run out of it though, I don't think you'll miss it.) I've baked them ...

For some reason this didn't seem five star. Maybe I'm too used to canned baked beans and bbq flavor and not used enough to the earthy, natural, bean taste. I did like that it didn't use ketchu...