Chef John's Boston Baked Beans

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h 30 m
  • Ready In

    10 h 45 m
Chef John
Recipe by  Chef John

“This is a great side dish with anything!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (3)

Rate This Recipe
charrose
5

charrose

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 recipe for Boston Baked Beans!

maggiemoo
5

maggiemoo

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 fried.) It was fabulous!

Doughgirl8
3

Doughgirl8

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 411 cal
  • 21%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 72.5 g
  • 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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