Boston Style Baked Beans
Transport your taste buds straight to New England with this classic Boston Style Baked Beans recipe, a hearty dish brimming with rich, molasses-infused flavor and smoky bacon goodness. Made with tender navy beans slow-baked to perfection, this traditional recipe combines sweet and tangy notes from dark brown sugar, ketchup, mustard, and a splash of apple cider vinegar, while aromatic spices like ground ginger add a subtle warmth. Perfect for a cozy family dinner or a crowd-pleasing barbecue side dish, these beans develop a thick, caramelized sauce that’s irresistibly comforting. Serve them alongside cornbread or crusty bread for a timeless pairing that’s sure to satisfy. With simple ingredients and a slow-cooking technique, Boston Style Baked Beans are a labor of love worth every minute.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 cups water
- 6 slices bacon, diced
- 1 large onion, finely chopped
- 0.33 cup molasses
- 0.25 cup dark brown sugar
- 0.25 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground ginger
- 1 cup water (additional, as needed)
Instructions
Rinse and sort the dried navy beans, discarding any debris or stones.
In a large pot, combine the beans with 6 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour, partially covered, until the beans are tender but not mushy. Drain and set aside.
Preheat your oven to 300°F (150°C).
In a large oven-safe Dutch oven or pot, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the chopped onion to the pot and cook in the bacon fat for 5 minutes, or until softened and translucent.
Stir in the molasses, brown sugar, ketchup, mustard, apple cider vinegar, salt, pepper, and ground ginger. Cook the mixture for 2 minutes to blend the flavors.
Add the drained beans and cooked bacon to the pot. Stir to combine all the ingredients thoroughly.
Pour in enough water (approximately 1 cup) to just barely cover the beans. Stir gently.
Cover the Dutch oven with a lid and transfer it to the preheated oven.
Bake the beans for 4 to 5 hours, stirring every hour and adding a splash of water if the beans look dry.
Taste and adjust seasoning if needed before serving. The beans should be tender with a thick, caramelized sauce.
Serve hot as a side dish or enjoy as a hearty main meal with cornbread or crusty bread.
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 4446 mg | 193% | |
| Total Carbohydrate | 444.9 g | 162% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 163.2 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1079 mg | 83% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 8786 mg | 187% | |
*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.
