Boston Baked Beans Recipe

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Boston Baked Beans

Donna Parker


Made these right before the big flood of May 2010 in Nashville. Sweet cornbread would go great with this.

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12 or more


30 Min


5 Hr




1 lbs pkg
dry navy beans
1-2 large
vadalia onions
1 1/2 c
brown sugar, lightly packed
1 tsp
yellow mustard
1 jar(s)
sourgham syrup
1 pkg
salt pork or bacon ends
1-2 tsp
baking soda
water to soak beans overnight

Directions Step-By-Step

Empty beans in a bowl. Pick out any beans that look bad. Cover with water and soak them overnight.
Next morning dump beans and water into a pot. You can rinse and add more water to beans if you like. Heat beans with the baking soda added to the pot. Reserve the liquid.
Mix 2 cups of reserve liquid with brown sugar, dry mustard and molasses. Set aside.
I use a small crock pot. I layer onions slices, beans and salt pork or bacon ends. Pour reserve liquid and continue to layer till nearly full.
Cover crock with foil and put a cookie sheet on rack below to catch any spills. I add a little extra molasses and brown sugar after an hour or two of cooking. Check beans so they do not dry out and burn. If needed I add some reserve liquid not used in the process.
Oven should be low 250 degrees to 275 degrees max. Cook till beans are tender 5 hours or more.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: American