Classic Boston Baked Beans with Molasses and Bacon
Tender navy beans slow-baked with smoky bacon, sweet molasses, and savory spices to create a rich, hearty side dish perfect for family dinners or holiday feasts.
Ingredients
Check ingredients as you go.
- Beans
- Meat
- Sweeteners
- Vegetables
- Spices
- Liquids
Let’s make it
Preparation
Preheat the oven to 275°F (135°C). Drain the soaked navy beans and rinse them well.
Cooking Bacon
In a large ovenproof pot or bean pot, cook the chopped bacon over medium heat until crisp. Remove and set aside, leaving bacon fat in the pot.
Sauté Vegetables
Add finely chopped onion to the bacon fat and sauté until translucent, about 5 minutes. Then add minced garlic and cook for 1 minute more until fragrant.
Combine Ingredients
Return the bacon to the pot. Add the drained navy beans, molasses, brown sugar, dry mustard, salt, and black pepper. Stir well to combine all ingredients.
Bake Beans
Pour in hot water to cover the beans by about 2 inches. Stir the mixture, cover loosely with a lid or foil, and place the pot in the preheated oven.
Bake Beans
Bake for approximately 5 hours, checking occasionally to stir and add a little hot water if it seems dry. Beans should be tender and sauce thickened.
Tips & notes
Use soaked navy beans for even cooking and better texture. Stir beans gently a couple of times during baking to prevent sticking and ensure even cooking. Adjust sweetness by varying molasses or brown sugar amounts to taste.
Saving it for later
Store leftover baked beans in an airtight container in the refrigerator for up to 4 days. Cool completely before refrigerating.
Reheating
Reheat baked beans gently on the stovetop over low heat, stirring occasionally. Add a splash of water if the mixture is too thick to prevent burning and ensure even heating.
