New England Baked Beans Recipe
New England Baked Beans Recipe photo by Taste of Home
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New England Baked Beans Recipe

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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
TOTAL TIME: Prep: 1-1/2 hours + soaking Bake: 2-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 1-1/2 hours + soaking Bake: 2-1/2 hours
MAKES: 12 servings


  • 1 pound dried great northern beans
  • 1/2 pound thick-sliced bacon strips, chopped
  • 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

Nutritional Facts

2/3 cup: 385 calories, 5g fat (2g saturated fat), 7mg cholesterol, 810mg sodium, 77g carbohydrate (50g sugars, 8g fiber), 11g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as New England Baked Beans in Taste of Home April/May 2010, p47

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tenacoley User ID: 8021286 218999
Reviewed Jan. 27, 2015

"This recipe was way,way too sweet. You could not taste anything else but that. I would say cut all sugar, molasses and syrup in half."

[email protected] User ID: 671447 129015
Reviewed Jul. 3, 2014

"Congratulations - finally a baked bean recipe that starts with dried beans and not one that uses canned baked beans! Very good!"

angelasandoval User ID: 2401339 187363
Reviewed Jun. 29, 2014

"Based on previous comments, I reduced the brown sugar to 1 c. Still too sweet for our family! Although, overall had a really good flavor. Next time, will play with reducing the brown sugar just a little more and/or replacing half of the ketchup with tomato sauce and see if that suits our taste a little better."

angmclanc User ID: 3282588 172481
Reviewed Feb. 9, 2014

"So delicious. Tastes like my grandmother's."

arisacupp User ID: 3444949 146868
Reviewed Nov. 11, 2013

"I made these in the slow cooker with great results."

[email protected] User ID: 1677529 189052
Reviewed Apr. 20, 2012

"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."

CowgirlMary User ID: 5816109 172472
Reviewed Oct. 11, 2011

"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!!!"

jmscoker User ID: 4615223 121326
Reviewed Sep. 5, 2011

"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."

MaryThompson User ID: 831135 191337
Reviewed Jul. 4, 2011

"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."

cdmaples User ID: 369549 110868
Reviewed Jun. 9, 2011

"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"!!"

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