Boston Baked Beans

662 Reviews 29 Pics
  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    5 h
Recipe 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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (662)

Rate This Recipe
J.P.
1074

J.P.

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
923

patty crocker

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
777

TBYE7

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.

More Reviews

Similar Recipes

Roasted Brussels Sprouts
(1,921)

Roasted Brussels Sprouts

Italian Sausage Soup
(1,685)

Italian Sausage Soup

Baked Asparagus with Balsamic Butter Sauce
(1,450)

Baked Asparagus with Balsamic Butter Sauce

Broccoli with Garlic Butter and Cashews
(1,283)

Broccoli with Garlic Butter and Cashews

Mexican Bean Salad
(1,177)

Mexican Bean Salad

Authentic German Potato Salad
(527)

Authentic German Potato Salad

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Italian Sausage Soup

>

next recipe:

Japanese-Style Sesame Green Beans