Boston Baked Beans

Boston Baked Beans

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Donna Parker


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


★★★★☆ 1 vote

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

How to Make Boston Baked Beans


  1. Empty beans in a bowl. Pick out any beans that look bad. Cover with water and soak them overnight.
  2. 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.
  3. Mix 2 cups of reserve liquid with brown sugar, dry mustard and molasses. Set aside.
  4. 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.
  5. 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.
  6. Oven should be low 250 degrees to 275 degrees max. Cook till beans are tender 5 hours or more.

Printable Recipe Card

About Boston Baked Beans

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

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