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New England Baked Beans Recipe

New England Baked Beans Recipe photo by Taste of Home

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For a potluck or picnic, you can’t beat this classic side that starts with a pound of dried beans. Molasses and maple syrup give it a slight sweetness. —Pat Medeiros, Tiverton, Rhode Island

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New England Baked Beans Recipe

Prep: 1-1/2 hours + soaking Bake: 2-1/2 hours

Yield: 12 Servings

90 150 240

Ingredients

1 pound dried great northern beans
1/2 pound Wright® Brand Bacon strips, chopped

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2 large onions, chopped
3 garlic cloves, minced
2 cups ketchup
1-1/2 cups packed dark brown sugar
1/3 cup molasses
1/3 cup maple syrup
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Directions

Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until beans are softened.
Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper.
Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed. Yield: 12 servings (2/3 cup each).

Nutritional Facts 2/3 cup equals 385 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 810 mg sodium, 77 g carbohydrate, 8 g fiber, 11 g protein.

Originally published as New England Baked Beans in Taste of Home April/May 2010, p47

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Reviews for New England Baked Beans

New England Baked Beans

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Reviewed on Apr. 20, 2012 by schmdl@chp.edu

This is the best baked bean recipe using dried beans that I have ever tasted! I usually make it in the crockpot overnight. I will sometimes substitute leftover ham for the bacon. This recipe is foolproof, and freezes well.

Reviewed on Oct. 11, 2011 by CowgirlMary

I have used this recipe to make my own Bar-B-Q sauce ever since it was published in Taste of Home. It is the best!

I always make it ahead and can it so I have it ready when I need it!

Love it!!!

Reviewed on Sep. 05, 2011 by jmscoker

Yummy sweet baked beans. Worth the time. I did use less brown sugar (1c) based on previous reviews and it was great. Also didn't take the entire 2.5 hours to reach tenderness.

Reviewed on Jul. 04, 2011 by MaryThompson

Yummy - so fun & easy to make. Probably will use less sugar next time, maybe change up contents once in a while just to be different...thanks Pat.

Reviewed on Jun. 09, 2011 by cdmaples

I make this recipe but with less sugar, I usually add and taste then add and taste, it is about only 1 cup in the end. I will admit that I am asked to make these beans all the time, I'm asked to make my "famous beans"!!

Reviewed on May. 28, 2011 by Jeanneeas

Absolutely NOT New England baked beans.

Sorry!

Reviewed on May. 28, 2011 by Bertil

Great recipe I only made one change my family doesn't like real sweet beans, so I reduced the brown sugar to one half cup on the second go round and they all thought they were the BEST

Reviewed on May. 28, 2011 by DonnainMissouri

I am from Vermont and made and ate New England Baked Beans many times, and we NEVER, EVER put ketchup in them. Wow - what a different taste that would be.

Reviewed on May. 20, 2011 by lightedway

The house smelled yummy when these were in the oven. The sauce is very sweet.

Reviewed on Feb. 20, 2011 by Tooti

These are the best baked beans I've ever tasted and my family totally agrees.

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