Boston Baked Beans Recipe

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    3 hrs 15 mins
Ratings (8)

They don't call Boston "Beantown" for nothing. This bacon-spiked Boston baked beans side dish recipe is perfect for picnics and potlucks.

Makes 10 Portions Boston Bacon Baked Beans

What You'll Need

  • 1 pound dry navy beans
  • 6 cups water
  • pinch of baking soda
  • 1 bay leaf
  • 6 strips bacon, cut in 1/2-inch pieces (traditionally salt pork is used, and if desired 4 ounces can be substituted for the bacon)
  • 1 yellow onion, diced
  • 1/3 cup molasses
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper

How to Make It

Soak the beans in the 6 cups of water overnight in a large saucepan or Dutch oven. Add a pinch of baking soda and bay leaf, and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Drain into a colander set over a large bowl, and reserve the liquid.

Preheat oven to 300 degrees F.

Transfer the drained beans into a small Dutch oven, or a 2 1/2-quart bean pot if you have one, and add the rest of the ingredients.

Stir until combined. Add enough of the reserved water to just barely cover the beans.

Cover the pot tightly and place in the oven for 1 hour. Uncover and check the liquid level. Add some more reserved liquid if the beans are getting too dry. Cover and cook 1 more hour. Uncover and test the beans; they should be starting to get tender, but if they're still firm, cover and cook a bit longer, adding a splash of water if they're getting too dry.

When just tender, turn the heat up to 350 degrees F., and continue to cook uncovered for another 30 minutes or so. This last 30 minutes is to reduce the liquid a bit, to create a thick, syrupy consistency. Remove when ready, and serve hot or room temperature.