These Boston Baked Beans are easy to make with a few simple store-bought ingredients. Control the ingredients, quality and no preservatives added.
Be sure and boil the beans for the recommended 10 minutes on the stove top. Otherwise the beans, no matter how long you cook them will never really become soft. Remember, cook them low and slow. Sometimes things that are really good, take time.
The beans need time to marinate and soak in all the love from the sugars and spices. Stir only every once in a while, so you don’t mush the beans. You can find a vintage bean pot on Ebay, antique store (on occasion) or online at Pot Shop of Boston.
I have my Grandfather’s bean pot (which is a one-gallon size and accommodates 3 pounds of beans well) and one from the Farmer’s almanac. For one like my Grandfather’s- you’ll like this one off Amazon.
If you don’t have time for these Boston Baked Beans be sure and try my Easy Baked Beans Recipe.
More picnic recipes:
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Homemade Baked Beans
- 1 pound dry navy beans
- 1 small onion diced small
- ½ green pepper diced small
- 1 cup molasses
- ⅓ cup pure maple syrup
- ½ cup ketchup
- ½ cup brown sugar packed
- ½ cup stone ground mustard
- 6-8 slices of crispy cooked bacon drained on paper towel
- ½ teaspoon garlic powder
- salt & pepper to taste
- Soak the dry navy beans overnight in a bowl of cold water.
- Drain the beans. Put the beans in a medium to large pot and cover with water. Add 1 teaspoon of baking soda. Bring the beans to a boil and scrape off the foam. Boil for 10 minutes. Drain and rinse the beans.
- Place the beans in a bean pot or oven safe crock. Put all of the ingredients in the pot. Cover beans with clean water. Bake in a preheated 350 degree F oven for 4-6 hours. Beans will thicken up and turn deep brown color when done. Test them along the way to see if they are tender.
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