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
Ingredients
- 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
Instructions
- 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.
Nutrition
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Alison says
Hi Jessica, stone ground mustard is seeds or is it prepared mustard? Thank u!
Jessica Robinson says
Alison,
Stone ground mustard is a prepared mustard. It’s more of a coarse mustard with lots of seeds and tons of flavor. But you could use anything you have on hand for prepared mustard!
Alison says
thank you have a nice week 🙂
Anne says
Possible to do in crock pot?
Jessica Robinson says
Anne,
You could do in a crock pot. Just boil the beans first. That’s the most important step, or they’ll never soften.
Hayley | The Simple Supper says
Oh I do love some good baked beans. These sound so simple I might have to make a batch this weekend to take to Easter lunch with me!
Jill says
Hi Jessica,
These sound delicious and exactly what I’ve been looking for to go with the tri tip and ribs I’ll be making for a graduation party. Can this be doubled and made the day before then reheated in the oven the day of the party?
Thanks!
Jessica Robinson says
These are amazing. Yes. they are actually better the second day!
Just remember to make sure you boil the beans on the stovetop for that 10 minutes. If you don’t- you’ll cook them forever and they’ll never get soft. You’ll have to try making my homemade BBQ sauce for those ribs (recipes in my cookbook)