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Boston Baked Beans

Boston Baked Beans

  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    5 h
AJRHODES3

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.

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Nutrition

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  • 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

Directions

  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.
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Reviews

J.P.
1093

J.P.

1/27/2005

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 on low for 20 hours, and did have to add water periodically. AWESOME. thanks you!

patty crocker
941

patty crocker

1/16/2004

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 had to plan ahead, they were super easy. I also added some garlic, and cooked the beans with ham hocks for more flavor. I tripled the recipe for 25 people and had plenty left over. Everyone wanted the recipe! It's a keeper!

TBYE7
795

TBYE7

5/21/2007

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 hour. I layered the beans, onions and bacon in my crockpot, then added a double batch of the sauce. I added enough water to cover and set on low for 10 hours. I like my beans thick, so for 2 hours I left the lid off and the sauce thickened very nicely. I had many requests for this recipe. I can't wait to make it again for Memorial Day.

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