Serve up this classic and famous Boston Baked Beans recipe. A sweet and savory Boston baked beans recipe that is such a comfort food. The molasses and Worcestershire add such richness and depth to these baked beans with bacon.
Brown sugar and bacon baked beans are always the types of bean recipes my family enjoys. The flavors pair so well together it just truly just hits the spot. Serve these beans up for dinner, or load and take to a potluck. No matter when serving this up, it is sure to be a hit.
Boston Baked Beans
If you are looking for a new baked beans recipe to whip up, don’t wait and try this recipe today. I think you will be pleasantly surprised at how good they are.
What Are Boston Baked Beans?
Don’t confuse this Boston baked beans recipe with the candy-coated peanuts. Boston baked beans are a white navy bean that is mixed with sweet molasses, brown sugar, onions, bacon, and more for a sweet and savory taste on baked beans. This style of baked beans offers that slow simmered flavor that you crave.
Main Ingredients Needed
Beans – I used a white dry navy bean for my beans. Now I wanted to use dried beans, but if you want to do a shortcut then reach for 4 cups of cooked beans.
Molasses and Brown Sugar – Two ingredients that help bring the perfect amount of sweetness to the dish.
Onions and Bacon – Here is the portion of the savory to these beans. Salty bacon diced up, and a nice mellow onion to bring all the flavors together.
Sauces – Ketchup, mustard, and Worchestershire help to create the sauce along with the brown sugar and molasses. Then salt and pepper also help to level out the ingredients.
How to make Boston baked beans
- Soak your dried navy beans overnight in water, or skip this step and use cooked beans.
- Drain, rinse, and pour your beans into a large stockpot.
- Bring 4 cups of water to a boil and cook for 15-20 minutes. Drain, and save the cooking water.
- In a bowl, mix up your sauce ingredients as directed in the printable recipe card below.
- When the beans are done, mix with the sauce.
- Layer your casserole dish with beans, bacon, and onions, as listed below.
- Pour some of your bean water into the casserole dish to cover the beans. Cook uncovered for 3-4 hours or until all the water is absorbed.
Full directions and measurements are listed in the printable recipe card below.
What Goes With Boston Baked Beans
This bean dish can be a main course or a side dish. If you are serving this up as a main dish here are some ideas to pair with your bean casserole.
Recipe Tips and FAQs
- Double The Recipe – Need to make a larger batch of baked beans? Go right ahead and double up the recipe and cook in multiple pans or find a large enough dish to hold it all.
- An alternative to Bacon – You can leave the bacon out and do a meatless bean or swap with diced up ham for a nice alternative. I have done this with leftover holiday ham and it is delicious.
- Substitute for Navy Beans – Reach for a Great Northern bean to replace your navy beans if you don’t want to use classic white navy beans. Pinto beans are another option. Just remember with the change of a bean it will alter the flavor of the beans a bit.
Store your leftover beans in the fridge covered properly. Your beans will store for around 3-4 days in the fridge. You can reheat straight from the fridge to the microwave or warm them up on the stove. Just make sure to stir occasionally or they will burn.
Boston beans do freeze well. Simply allow your beans to cool down a bit then transfer to a freezer approved container. Then freeze for up to three months. Thaw in the fridge the night before you plan to eat.
Then reheat in microwave or stovetop for serving.
- 2 cups white navy beans, dry and uncooked (or 4 cups cooked)
- 6-8 strips bacon, as needed
- 1 onion, diced
For the Sauce:
- 3 Tablespoons molasses
- salt and pepper, as desired
- 2 teaspoons mustard powder
- 1/2 cup ketchup
- 1 Tablespoon Worcestershire sauce
- 1/4 cup brown sugar
- Soak the navy beans overnight in 4 cups of water. Drain and rinse the beans. (Skip this step if using cooked beans)
- Place beans in a large saucepan or stockpot. Add 4 cups of water and bring to a boil over high heat. Boil for 15-20 minutes, then drain--reserving the cooking water.
- While the beans are cooking, stir to combine all of the sauce ingredients in a large bowl.
- When the beans are done, add them to the sauce and stir to coat completely.
- Preheat oven to 325F.
- In a casserole dish, layer the beans with the bacon and onions: 1/2 of the chopped onion, 3-4 strips of bacon, 2 cups of beans, then repeat layers with the remaining onion, bacon, and beans.
- Pour enough of the reserved bean cooking water over the beans to cover in about 1/2” of water.
- Place the casserole dish in the oven, uncovered, and bake for 3-4 hours until all of the water appears to be absorbed. Stir well and serve.
Store leftovers covered in the fridge for 3-4 days. Reheat in the microwave or on the stovetop, stirring often.
To freeze: Allow the beans to cool to room temperature then transfer to an air-tight container. Freeze for up to three months. Thaw in the refrigerator overnight then reheat in the microwave or on the stovetop, stirring often.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 398
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.