Chef John's Boston Baked Beans

Chef John's Boston Baked Beans

Chef John

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

10 h 45 m servings 411 cals
Serving size has been adjusted!
Original recipe yields 6 servings

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

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.

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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

Read all reviews 20
  1. 26 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...

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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.

Wow. Not sure I can type and shovel these in my mouth at the same time but Wow! This is just the recipe I was looking for. I didn't make any changes to the recipe, but I did cook the beans for 4...

Substituted maple syrup for the molasses. Excellent flavor. I'll make this one often. Nice served warm for breakfast with sunny side up eggs on top.

I served this over Memorial weekend with ribs, homemade potato salad and applesauce, it is a delicious recipe. Another great one from Chef John!

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

I followed this recipe to a tee. It was scrumptious and did not have any ketchup in it. Who in the world puts ketchup in Boston Baked beans, no one. Chef John, I plan on trying many of your othe...

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