Boston Baked Beans with Bacon
Dive into the rich, hearty flavors of classic New England cuisine with this Boston Baked Beans with Bacon recipe. Perfectly tender navy beans are slow-baked in a sweet and tangy molasses sauce, made irresistible with smoky, crispy bacon and caramelized onions. This comforting dish combines traditional ingredients like brown sugar, Dijon mustard, and apple cider vinegar for a balance of sweetness and acidity, while the long cooking time ensures every bite is infused with deep, robust flavor. Ideal as a side dish for barbecues or a stand-alone main course, these Boston baked beans are a timeless favorite that will bring cozy, nostalgic vibes to your table. Plus, with a make-ahead option and easy one-pot preparation, it's a stress-free way to elevate any meal!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 slices bacon
- 1 medium onion, finely diced
- 0.25 cup molasses
- 0.25 cup brown sugar, packed
- 0.25 cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2.5 cups water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse and sort the navy beans, removing any debris or damaged beans. Place them in a large bowl, cover them with plenty of water, and let them soak overnight (8-12 hours).
Drain and rinse the soaked beans. Set them aside.
Preheat your oven to 300°F (150°C).
In a large, oven-safe pot or Dutch oven, cook the bacon slices over medium heat until crisp. Remove the bacon, drain on paper towels, and set it aside. Leave about 2 tablespoons of bacon grease in the pot.
Add the diced onion to the pot with the bacon grease and cook until soft and translucent, about 5 minutes.
In a medium bowl, whisk together the molasses, brown sugar, ketchup, Dijon mustard, apple cider vinegar, water, salt, and black pepper.
Add the drained navy beans to the pot with the cooked onions, then pour the molasses mixture over the beans. Stir to combine.
Chop the cooked bacon into small pieces and sprinkle it over the top of the beans.
Cover the pot with a lid or foil and place it in the preheated oven. Bake for about 4-5 hours, stirring occasionally and adding a little extra water if the beans appear dry.
After 4-5 hours, the beans should be tender, and the sauce should be thick and flavorful. Remove the pot from the oven and let the beans rest for 10-15 minutes before serving.
Serve warm as a side dish or main course, and enjoy this classic Boston favorite!
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4193 mg | 182% | |
| Total Carbohydrate | 410.7 g | 149% | |
| Dietary Fiber | 71.6 g | 256% | |
| Total Sugars | 133.1 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 945 mg | 73% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 8038 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
