Boston Baked Beans

Boston Baked Beans

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Roberta Isaacson


Molasses is the key ingredient that makes ordinary baked beans into Boston baked beans. The sugar and calcium in molasses helps keep the beans firm.


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20 Min
5 Hr


  • ·
    2 cups dried navy beans
  • ·
    1/2 pound bacon or salt pork chopped
  • ·
    1 whole onion finely diced
  • ·
    2 cloves garlic minced
  • ·
    1 teaspoon salt
  • ·
    1/2 teaspoon pepper
  • ·
    1/2 teaspoon mustard
  • ·
    2 whole tomatoes chopped
  • ·
    3 tablespoons tomato paste
  • ·
    1 tablespoon worcestershire sauce
  • ·
    1/4 cup brown sugar
  • ·
    1/4 cup molasses

How to Make Boston Baked Beans


  1. Soak beans overnight in a bowl of cold water. Drain the beans. Put the beans into a large pot and cover with fresh water. Bring to a boil then lower the heat and simmer until tender, approximately 1 - 2 hours. Drain and reserve the liquid.
  2. Preheat oven to 325 degrees. Stir the drained beans, bacon, onion and garlic in a 2 quart bean pot or casserole dish. In a small saucepan, combine salt, pepper, mustard, tomato, tomato paste, worcestershire sauce, molasses and brown sugar. Bring to a boil and then pour it over the beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
  3. Bake for 2 - 3 hours or until the beans are tender. Remove the lid halfway through cooking adding more liquid if necessary to prevent the beans from becoming too dry. Serve with cornbread.

Printable Recipe Card

About Boston Baked Beans

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

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