This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Roasted Chicken Breasts A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Slow Cooker Baked Beans
Snappy Green Beans
Quick Black Beans and Rice
Fat Free Refried Beans
Black Beans with Bacon
more »
Top Related Articles
Potluck Dishes
Cuisine of the Northeastern United States
Fried Green Tomatoes
Lighten Up Your Favorite Recipes
Broccoli Tips
Vegetarian Cuisine
Super Bowl®: Slow Cooker
Asparagus Tips
Overcoming Portion Distortion
Best Barbeque Side Dishes
Related Collections
Boston Recipes
Picnic Baked Beans
Super Foods - Canned and Dried Beans
Baked Beans
Dairy-Free Side Dish Recipes

1 of

Boston Baked Beans

By: AJRHODES3

"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."

Rate/Review | Read Reviews (468)

25,793 Saves

Prep Time:
30 Min

Cook Time:
4 Hrs

Ready In:
5 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Directions

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.
Preheat oven to 325 degrees F (165 degrees C).
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.
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.
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.