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Boston Baked Beans Recipe
Boston Baked Beans Recipe photo by Taste of Home

Boston Baked Beans Recipe

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Simmered in molasses, these beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.—Darlene Duncan, Langhorne, Pennsylvania
TOTAL TIME: Prep: 20 min. + soaking Cook: 10 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + soaking Cook: 10 hours
MAKES: 10 servings


  • 1 pound dried navy beans
  • 6 cups water, divided
  • 1/4 pound diced salt pork or 6 bacon strips, cooked and crumbled
  • 1 large onion, chopped
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1/4 cup sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon pepper

Nutritional Facts

2/3 cup equals 331 calories, 6 g fat (2 g saturated fat), 12 mg cholesterol, 511 mg sodium, 58 g carbohydrate, 7 g fiber, 13 g protein.


  1. Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight.
  2. Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork.
  3. In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine.
  4. Cover and cook on low for 10-12 hours or until beans are tender. Yield: 10 servings.
Originally published as Boston Baked Beans in Country Woman February/March 2011, p35

Nutritional Facts

2/3 cup equals 331 calories, 6 g fat (2 g saturated fat), 12 mg cholesterol, 511 mg sodium, 58 g carbohydrate, 7 g fiber, 13 g protein.

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Reviewed Mar. 27, 2015

"This is a great recipe flavor wise but after reading the reviews and re-reading the directions. I realized the salt and "salt" pork are added in the beginning of cooking the beans per the recipe. This, by my own trial and error, I have found is a mistake one does NOT want to make when cooking dried beans!! For those that have had difficulty with this (or any other recipe) while cooking off beans, WAIT to add salt or salt-pork/bacon till the beans are fully cooked to your liking!!!!!! Then add your cooked salt-pork/bacon (let that blend for a while), taste, then add salt to taste...

Hope this helps! Enjoy!!"

Reviewed Dec. 29, 2013

"I would have made a little more sauce for these and also maybe not cooked the bacon all the way before putting it into the crock pot. The bacon was overcooked by the time the beans were done. Good recipe!"

Reviewed Jul. 14, 2012

"great recipe, beans are even better the next day, cook beans on high for a few hours however to be sure they get cooked well, once beans start getting saucy and brown then cut to low for several more hours"

Reviewed Jul. 11, 2011

"Followed directions to the "T". "Half-baked beans" after 14 hours in the crock pot! (Just a note that my crock pot works fine). I now have them in the oven hoping they will soften up. I was to take them to work tomorrow for a pot-luck. What a disappointment!"

Reviewed Mar. 24, 2011

"Due to time constraints, instead of using dried beans I used four cans of pork and beans (drained), mixed all ingredients in a 13x9 dish, and baked at 350 for one hour. My family loved them. They tasted just as good the next day, even cold from the fridge! This is definitely my new go-to recipe for baked beans."

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