How to Make Boston Baked Beans ~ A New England Saturday Tradition!
Let this native New Englander show you how simple it is to make real Boston Baked Beans, just as they have been made since Colonial days, and I'll even show you a couple of favorite New England variations.
RECIPE:
Boston Baked Beans
1 lb. dried Navy, Soldier, Pea, or other favorite beans.
6 Tbs. brown sugar, packed
1/2 cup Grandma's dark molasses
2 tsp. dry Coleman's mustard
1 tsp. salt
1 medium onion, chopped coarsely
4-6 oz. fat salt pork belly, scored crosswise to rind in 1/2 inch squares. Do not cut through rind. Hint: pork cuts easier if frozen.
DIRECTIONS:
Pick over beans for defects or stones, wash, and soak overnight in 1-1/2 gallons water.
In morning, parboil about 25 minutes. Skins will crack open when blown upon. Do not add any salt.
Remove beans with slotted spoon to crock, but reserve the liquid, which will be needed throughout cooking for replenishment.
Add remaining ingredients and stir in enough of the reserved liquid generously to completely cover. Place pork on top of beans with the cut pork belly side down, with rind facing up.
Cover with crockery lid or cover loosely with foil. Do not seal tightly.
Check at least every 90 minutes and don't allow beans to dry out. Replenish with reserved parboil water as needed during cooking to maintain liquid.
Bake at 275° F for six hours, or until tender.
NOTE: Kidney, yellow-eye and certain others require longer cooking times at increased temperature of 300°.
Homemade Classic Baked Beans
Smoky and savory with just a touch of sweetness, homemade classic baked beans are a filling and classic side dish. Bring these along to your next get-together. It’s the perfect addition to a picnic or barbecue!
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✅Ingredients
• 1 pound dried navy beans
• 1 pound diced bacon
• 1 medium yellow onion diced
• 2 bell peppers diced (red and green)
• 2 cups ketchup
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons ground mustard
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
✅Instructions
1️⃣ Place navy beans into a bowl or pot and fill with water until covered. Let beans soak 12 hours, or overnight.
2️⃣ Drain and rinse soaked beans and then place into a clean large oven-safe pot with lid. Fill with water to cover once again and bring to a boil over high heat. Reduce the heat to medium-low and let beans simmer 1 hour, until beans are tender. Once cooked, drain well and return to pot.
3️⃣ Preheat oven to 300 degrees Fahrenheit.
4️⃣ Add uncooked diced bacon to the beans along with onions and bell peppers. Stir in ketchup, beef broth, Worcestershire, apple cider vinegar, brown sugar, ground mustard, smoked paprika, garlic powder, salt, salt, and pepper
5️⃣ Bake, covered, in the 300 degree oven for 3 to 3 1/2 hours.
Don't have an oven-safe pot? Transfer the bean mixture to a 9x13 pan or 3 quart casserole dish. Cover the pan with aluminum foil and bake as directed.
Want to use canned beans? You can use four 15-ounce cans of navy beans instead. Drain and rinse well. Skip steps 1 and 2 and add your rinsed beans in step 5.
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Slow Cooker Boston Baked Beans Recipe
This Slow Cooker Boston Baked Beans recipe is everything baked beans should be: thick, saucy, savory with a touch of sweet. This recipe serves 12 and costs just $5.67 to make.
Find Full Recipe Here:
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Slow Cooker Baked Beans
I make these in a slow cooker since the flavor is just as good as baked in the oven without heating up the kitchen.
Slow Cooker Boston Baked Beans
I thought a batch of Slow Cooker Boston Baked Beans would be a good way to start out my Slow Cooker series here in the Man Cave. I wanted to serve some beans with the Ribs and Smoked Mac & Cheese for dinner this weekend...
Recipe:
Ingredients
1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or Great Northern beans (can also use kidney beans)
1/3 cup molasses
1/3 cup brown sugar
3-4 Tbsp Dijon mustard
1/8 teaspoon ground cloves
3 cups hot water
1/2 pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
1 medium onion, (1 1/2 cups) chopped
Method
1 Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.
2 Mix the molasses, brown sugar, mustard, and ground cloves with 3 cups of hot water.
3 Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.
4 Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed. Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer. Best the next day.
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Copyright/Usage Info:
All video and/or still imagery in this production, including intro and exit clips was created by John Setzler / Man Cave Meals. The music included in the intro and exit clips on this video was created from the royalty free Cold Metal (SS_181) or Blues to Go (SS_180) tracks included with Sonifire Pro 5 plugin from Sonic Desktop Publishing ( for Adobe Premiere Elements version 10 software.
Boston Baked Beans In The Slowcooker
A simple recipe for Boston baked beans in the slow cooker. Takes 6hrs. Enjoy!!
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