Boston Baked Beans

I just pulled a steaming pot of Boston baked beans out of the oven, and my kitchen smells like a New England dream! 

There’s something magical about the way these beans transform over hours of slow cooking. The molasses and brown sugar caramelize, the salt pork infuses everything with its savory goodness, and the beans become perfectly tender.

This dish is like a warm hug for your tastebuds!

Serve them as a tasty side to any meal or as the perfect shared dish at any gathering. They can’t be topped! 

Why You’ll Love These Boston Baked Beans

Comforting Classic: This recipe delivers an authentic taste of New England tradition. It’s a nostalgic culinary experience.

Rich Taste: The combination of molasses, brown sugar, and savory pork creates a deep, complex flavor profile that’s both sweet and savory.

One-Pot Wonder: This recipe simplifies cooking by using a single Dutch oven. Cleanup is a breeze!

Perfect for Parties: This hearty dish is ideal for potlucks and family events, serving many and pleasing crowds with its comforting nature.

Ingredients

• Dried Navy Beans: The heart of the dish. They’re creamy, tender, and able to absorb all the delicious flavors.
  
• Salt Pork: It adds a rich, salty, smoky backbone to the beans. Bacon works, too, for a slightly different flavor profile.
  
• Large Onion: It provides a sweet, savory foundation and melds into the sauce as it slowly cooks.
  
• Molasses: The key to the deep, iconic flavor and color of Boston baked beans. 
  
• Apple Cider Vinegar: It brightens up the heavy flavors with a touch of acidity and tang.
  
• Worcestershire Sauce: It enhances the savory, umami depth of the beans with its unique flavor.
  
• Ketchup: It adds a hint of tomato sweetness and tanginess, rounding out the flavor profile.
  
• Seasonings: Dry mustard for tang, salt for enhancement, black pepper for heat, and ground cloves for warmth. It’s a perfect blend of spices.

How to Make Boston Baked Beans

Making these beans takes some time, but the result is well worth it!

1. Soak the beans. Rinse the beans under cold water and place them in a large bowl. Cover with cold water, ensuring the beans are submerged by at least 2 inches. Soak the beans overnight (or for at least 8 hours).

2. Quick soak method. Alternatively, you can quick-soak them by bringing the beans and water to a boil. Turn off the heat and let them sit for an hour.

3. Prepare the oven. Preheat your oven to 300°F.

4. Cook the beans. Drain the soaked beans and transfer them to a large pot. Cover with fresh water and bring to a boil. Reduce the heat and simmer the beans for about 30-45 minutes, until they are just tender but not fully cooked. Drain, reserving some of the cooking liquid.

5. Prepare the salt pork. In a large oven-safe Dutch oven or heavy-bottomed pot, cook the diced salt pork (or bacon) over medium heat. It should be lightly browned but not crispy. Remove from heat, but leave the rendered fat in the pot.

6. Assemble the ingredients. Add the par-cooked beans, chopped onion, molasses, brown sugar, mustard, salt, pepper, ground cloves, vinegar, Worcestershire sauce, and ketchup.

7. Stir everything. Stir everything to combine. Add enough water to just barely cover the beans, about 2 cups. If needed, use some of the reserved bean cooking liquid.

8. Bake the beans. Cover the pot with a lid or aluminum foil and bake in the preheated oven for 4-5 hours. Stir occasionally and check to ensure the beans are not drying out.

9. Remove the lid. Add more water or reserved bean liquid as needed to keep them moist but not soupy. During the last hour of baking, remove the lid to let the beans develop a rich, thick sauce.

10. Final touches. Taste and adjust the seasoning, adding more salt, pepper, or a touch more molasses if needed for sweetness. The beans are ready when they are tender, the sauce is thick, and the flavors have deepened.

11. Serve. Boston baked beans are best served warm, with traditional dishes like cornbread, coleslaw, or grilled sausages.

Tips for the Best Boston Baked Beans

Follow these tips, and your beans will come out incredible.

• Pick the best beans. Navy beans are traditional, but Great Northern beans can be used as a substitute for a slightly different texture and flavor.
  
• Keep a watchful eye. Check the beans regularly during baking. Add more water or reserved bean liquid as needed to keep them moist but not soupy.
  
• Spice up your seasoning. Taste and adjust the seasoning before serving. Add more salt, pepper, or a touch more molasses if needed for sweetness.
  
• Have fun and try variations. Experiment with different types of beans, such as yellow-eye or cranberry beans. Add ingredients like ginger or greens for unique flavor profiles.
  
• Make them a meal. Serve Boston baked beans with traditional sides like cornbread, coleslaw, grilled sausages, or as a complement to burgers, hot dogs, and BBQ ribs.

How to Store

If you have leftover beans, keep them fresh with these tips.

To Store: Place the cooled beans in an air-tight container and refrigerate for up to 5 days. For longer storage, divide into portion-sized containers before refrigerating.

To Freeze: Cool the beans completely, then transfer to freezer-safe containers or bags. Leave some room for expansion. Freeze for up to 6 months, labeling the container with the date.

To Reheat: Warm the beans in a covered saucepan over medium-low heat. Stir occasionally and add a splash of water if needed. You can also microwave the beans, stirring halfway through heating.

Boston Baked Beans

Course: Side DishCuisine: American

Servings

8

servings

Prep time

45

minutes

Cooking time

5

hours 

Calories

279

kcal

You can’t beat the taste of classic Boston baked beans! With flavors of salty pork and sweet brown sugar combined with the tender beans, they’re just too good!

Ingredients

• 1 pound dried navy beans (or Great Northern beans)

• 1/2 pound salt pork (or bacon), diced

• 1 large onion, finely chopped

• 1/3 cup molasses

• 1/4 cup dark brown sugar

• 1 tablespoon dry mustard

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon ground cloves

• 1 tablespoon apple cider vinegar

• 2 cups water (or more as needed)

• 1 tablespoon Worcestershire sauce

• 1/4 cup ketchup

Instructions

• Rinse the beans under cold water and place them in a large bowl. Cover with cold water, ensuring the beans are submerged by at least 2 inches. Soak the beans overnight (or for at least 8 hours).
• Alternatively, you can quick-soak them by bringing the beans and water to a boil, turning off the heat, and letting them sit for an hour.
• Preheat your oven to 300°F.
• Drain the soaked beans and transfer them to a large pot. Cover with fresh water and bring to a boil. Reduce heat and simmer the beans for about 30-45 minutes, until they are just tender but not fully cooked. Drain, reserving some of the cooking liquid.
• In a large oven-safe Dutch oven or heavy-bottomed pot, cook the diced salt pork (or bacon) over medium heat until lightly browned but not crispy. Remove from heat, but leave the rendered fat in the pot.
• To the pot with the pork/bacon, add the par-cooked beans, chopped onion, molasses, brown sugar, mustard, salt, pepper, ground cloves, vinegar, Worcestershire sauce, and ketchup.
• Stir everything to combine. Add enough water to just barely cover the beans, about 2 cups. If needed, use some of the reserved bean cooking liquid.
• Cover the pot with a lid or aluminum foil and bake in the preheated oven for 4-5 hours. Stir occasionally and check to ensure the beans are not drying out.
• Add more water or reserved bean liquid as needed to keep them moist but not soupy. During the last hour of baking, remove the lid to let the beans develop a rich, thick sauce.
• Taste and adjust the seasoning, adding more salt, pepper, or a touch more molasses if needed for sweetness. The beans are ready when they are tender, the sauce is thick, and the flavors have deepened.
• Boston Baked Beans are best served warm, with traditional sides like brown bread, coleslaw, or grilled sausages.