Old Fashioned Boston Baked Beans
Discover the comforting, slow-cooked goodness of Old Fashioned Boston Baked Beans, a timeless recipe brimming with rich, smoky flavors. This hearty dish starts with tender navy beans soaked and simmered to perfection before being baked in a luscious molasses-based sauce featuring brown sugar, dry mustard, and a touch of seasoning. Thick-cut bacon and finely chopped onion add depth and savory notes, while hours of oven braising create irresistibly tender beans with a caramelized finish. Ideal for potlucks, family gatherings, or as a side dish for your favorite barbecue, these baked beans are a true taste of New England tradition. Serve with crusty bread or cornbread to soak up every delicious bite!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 1 teaspoon baking soda
- 6 cups water
- 6 slices thick-cut bacon
- 1 medium onion, finely chopped
- 0.5 cup molasses
- 0.25 cup brown sugar, packed
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups water (for baking)
Instructions
Rinse the navy beans under cold water and remove any debris or damaged beans.
In a large pot, combine the beans with 6 cups of water and 1 teaspoon of baking soda. Bring to a boil, then reduce heat and simmer for 2 minutes.
Turn off the heat, cover the pot, and let the beans soak for 1 hour.
After soaking, drain and rinse the beans thoroughly. Set aside.
Preheat your oven to 300°F (150°C).
In a large Dutch oven or oven-safe pot, lay the slices of thick-cut bacon across the bottom.
In a separate bowl, mix together the molasses, brown sugar, dry mustard, salt, and black pepper. Add 2 cups of water and stir until combined.
Pour the molasses mixture over the bacon. Add the rinsed beans and stir gently to distribute the flavors without disturbing the bacon layer too much.
Add the diced onion on top of the beans and mix gently.
Cover the Dutch oven with a tight-fitting lid. Place it in the preheated oven and bake for 4–5 hours, checking occasionally to see if more water is needed to keep the beans from drying out.
About halfway through the cooking time, gently stir the beans to prevent sticking and ensure even cooking.
Once the beans are tender, taste and adjust the seasoning if necessary. Remove the pot from the oven.
Let the baked beans rest for 10 minutes before serving. Serve warm as a side dish or main course with crusty bread or cornbread.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 5049 mg | 220% | |
| Total Carbohydrate | 456.4 g | 166% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 182.4 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1159 mg | 89% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 9135 mg | 194% | |
*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.
