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New England Baked Beans

 New England Baked Beans
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
12 ServingsPrep: 1-1/2 hours + soaking Bake: 2-1/2 hours


  • 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


  • 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,

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New England Baked Beans (continued)

Directions (continued)

  • 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.