Easy Boston Baked Beans
Savor the rich, smoky, and slightly sweet flavors of Easy Boston Baked Beans, a hearty twist on the classic New England favorite. This recipe starts with tender navy beans simmered to perfection, then baked low and slow with a luscious sauce made from molasses, brown sugar, ketchup, Dijon mustard, and a touch of apple cider vinegar for that irresistible tang. Crispy bacon and sautéed onions lend depth and a smoky undertone, while the oven does the magic of thickening the sauce into a velvety glaze. With just 20 minutes of prep time and simple ingredients, this soul-warming dish is perfect as a side for barbecues, potlucks, or a comforting weeknight dinner. Serve these baked beans with cornbread or grilled meats for the ultimate homestyle meal!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 slices bacon
- 1 medium, finely chopped onion
- 0.25 cup molasses
- 0.25 cup brown sugar
- 0.25 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups water
- 1 leaf bay leaf
Instructions
Rinse and sort through the navy beans to remove any debris. Place the beans in a large bowl and cover them with water, leaving enough room for the beans to expand. Soak the beans overnight or for at least 8 hours, then drain and rinse.
In a large pot, add the soaked beans, 4 cups of water, and the bay leaf. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the beans are tender but not falling apart. Drain the beans, discard the bay leaf, and set aside.
Preheat your oven to 300°F (150°C).
In a large oven-safe skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon from the pan and set it aside on a plate lined with paper towels. Once cool, crumble the bacon into small pieces.
In the same skillet, add the chopped onion to the rendered bacon fat and cook over medium heat until soft and translucent, about 5 minutes.
Stir in the molasses, brown sugar, ketchup, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well until the sauce is fully combined and slightly thickened.
Add the cooked beans and crumbled bacon to the skillet, stirring gently to coat the beans in the sauce.
If needed, add just enough water to slightly cover the beans (about 1/2 to 1 cup). Cover the skillet or Dutch oven with a lid or aluminum foil.
Transfer the skillet or Dutch oven to the preheated oven and bake for 2 to 3 hours, checking occasionally to ensure the beans are not drying out. Add a splash of water if necessary.
Once the beans are tender and the sauce is thick and rich, remove the dish from the oven. Allow the baked beans to rest for 10 minutes before serving.
Serve warm as a side dish with cornbread, grilled meat, or enjoy them on their own.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 122.2 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 966 mg | 74% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 8113 mg | 173% | |
*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.
