Boston Baked Beans Recipe

This reminded me of my mom's baked beans. DELICIOUS! It was my first attempt at making baked beans from scratch, but certainly not the last! I used Canadian maple syrup instead of molasses, and onion powder instead of onion (I ran out of real onion). I also saved a couple slices of bacon, fried it until crisp, and crumbled it for garnish - very yummy. A loaf of homemade bread fresh from the oven topped off the meal. Just like when I was a kid!

Definitely a keeper- I used all of the same ingredients listed in the original recipe, but I wanted to make mine in the crockpot. I soaked my beans for 8 hours, then simmered my beans for 1 hour. I layered the beans, onions and bacon in my crockpot, then added a double batch of the sauce. I added enough water to cover and set on low for 10 hours. I like my beans thick, so for 2 hours I left the lid off and the sauce thickened very nicely. I had many requests for this recipe. I can't wait to make it again for Memorial Day.

Preface: This my first dry bean experience, so I was hovering constantly. When I measured the two bean cups (1 lb bag) there was about a cup left so I chucked the rest in. I soaked the beans for 10-11 hours, simmered for 1 hour and 20 minutes. When I made the sauce, which I doubled, I added some tomato paste with the ketchup part, maybe a tablespoon or so. The slow cooker was my go to. I layered the beans, onions, bacon, sauce and filled with the bean water to fully cover. (I needed a tad more water) low setting I checked on it every two hours, adjusted as needed. Ended up making a halved extra sauce- I'm a saucy kinda Gal- added it at hour 7. Left uncovered for the last part like the other reviewer mentioned. It thickened nicely. I am on my second bowl currently. It's pretty delightful. I have nothing to compare it too bc I've never had Boston Baked Beans prior. I would definitely make this again. Not only was the food good but my confidence has been lifted on the once scary dry bean use.

I love this recipe and have made these many times...and follow it except that I use pork belly strips instead of bacon....I sear it and chunk them... so tasty

Great basic recipe you can tweak to your tastes. I soaked, rinsed then cooked my beans on low in my crock pot overnight. I added chopped garlic to the beans while cooking. Don't add salt or meat to the beans while they're cooking ! In the morning I drained them, mashed up a bit with my potato masher, then added all the other ingredients, including some of the reserved liquid. I cooked some bacon and sauteed the onions in the bacon grease....added that to the beans..I used prepared mustard, and half the brown sugar, and added garlic powder, onion powder. Taste for salt before adding it. Very tasty beans !

My son and I made this recipe in the pressure cooker since we currently do not have an oven. We rinsed and cooked the beans with the onions, bacon, and some salt. We added a couple of bay leaves and cooked them on high for 15 min. Mean while we prepared the sauce and poured it over the beans and cooked them for an extra 5 min. They were delicious and we will make them again.

I made this a little different, in the instant pot and vegetarian. Par cooked the beans covered in water in the instant pot for 5 minutes,NR, then drained and rinsed, added back to IP with onion, mixed up the rest of the seasoning except used 1/3 cup real maple syrup in place of brown sugar, then added a cup of apple cider, mixed that and poured over beans in IP, cooked for 60 minutes NR. Delicious! And took maybe 1.5 hours.

I made the following changes ,,, 1 lb bacon , 1/2 pint of molasses, 1 1/2 table spoons of black pepper, 680 m/l of tomato sauce, leftover boiled bean water, mixed it all up and baked for 6 hours at 300. Try it and let me know . Nice pepper taste without the heat.

Absolutely fantastic recipe. I forgot I had run out of molasses so it had to be omitted. I added diced green peppers and some sliced up smoked ham (from a smoked pork shoulder we had for Christmas). The liquid used for boiling the beans was the ham stock I made from a pork shoulder bone and pork fat. I know I didn't follow the recipe very closely, but I did follow the measurements for the spices, ketchup, and brown sugar.

These are the BEST beans I have ever had. I used GOOD smoked bacon, the ONLY change I will make next time is to cool them lower and longer. After 2 hours in my Le Cruset dutch oven they were getting burned. I have seen other recipes for 6 to 7 hours at 250 degrees, I would do that next time. NO changes in spices amazing flavor,

I have made this twice now. Once falling the recipe abd using bacon and once substituting the bacon for salt pork and omitting the salt. With the salted pork it tastes more traditional but was slightly salty. It's a good recipe either way though. If I make it again ill use the pork but recipe the amount to reduce the sodium. I also soak my beans overnight in 3 5 cups of water and then add all ingredients to my crock pot and cook on high for 6-8 hours. Stir every hour and only add water towards the end if needed. I never need to add more water..

I have made this twice now. Once falling the recipe abd using bacon and once substituting the bacon for salt pork and omitting the salt. With the salted pork it tastes more traditional but was slightly salty. It's a good recipe either way though. If I make it again ill use the pork but recipe the amount to reduce the sodium. I also soak my beans overnight in 3 5 cups of water and then add all ingredients to my crock pot and cook on high for 6-8 hours. Stir every hour and only add water towards the end if needed. I never need to add more water..

how much water do you soak beans in ?

First of all: take your time, beans don't overcook very easy. I changed the molasses with normal kitchen sirop (keuken stroop). Molasses is better but I did not have that available. in stead of slices of bacon I used small pieces of bacon. Worked as well.

I have made this recipe for years! It's a crowd favorite!

Fantastic!

Delicious beans! No need to double sauce, but that’s a personal preference. Use reserve water, if you like your beans thicker. (Normally, I’d use fresh water to reduce gasiness.). Be sure to simmer in pot until tender before baking. I cut up the high quality bacon in inch strips.

I reduced the temperature to 250° and cooked for 12 hrs. Checked every 1/2 hour and added liquid/water as needed.

Doubled the sauce, after soaking 12 hrs in the frig. Came out amazing!!! The recipe time was spot on for me. This former Bostonian loved it!!

Even my friends kept asking for the recipe.