Boston baked beans reign supreme as the baked beans. It’s an all-American side dish that’s pure comfort, a Beantown classic that’s become a staple at backyard barbecues and potlucks. To make the sensational sauce, molasses, bacon and ketchup merge with Worcestershire, onion and garlic.
While Boston baked beans do take time, they’re unquestionably worth the effort. That low, slow bake transforms the flavors, caramelizing the sugars, thickening the sauce and rendering the beans irresistibly tender for love at first bite.
What are Boston baked beans?
In short, Boston baked beans are similar to regular baked beans, but use molasses instead of brown sugar to flavor the dish. Boston was part of the Colonial molasses trade, so while Native Americans used maple syrup to sweeten their beans, colonists opted for the abundant molasses. This dish is how Boston earned the nickname “Beantown.”
Old-school recipes for Boston baked beans call for salt pork or salt-cured pork belly. Today, most recipes, including ours, use bacon.
Ingredients for Boston Baked Beans
- Beans: This recipe calls for great northern beans. Navy beans will also work, and they’re the traditional choice for Boston baked beans recipes. These small white beans have a wonderful creamy texture that makes them perfect for baking.
- Bacon: You want thick-cut bacon for the best flavor. Try hickory- or applewood-smoked bacon for beans with a touch of smokiness.
- Onion: I like yellow onions for their mild flavor, underscored by a little sweetness.
- Garlic: Piquant and pungent, garlic makes every dish tastier.
- Ketchup: Because this recipe calls for an array of sweeteners, I reach for homemade sugar-free ketchup when making Boston baked beans.
- Brown sugar: Dark brown sugar has a rich, molasses-like flavor, so it’s a go-to in many baked bean recipes.
- Molasses: This ingredient singles out a baked bean recipe as Bostonian. Molasses has a sweet, borderline smoky flavor that’s magical with pork and beans.
- Maple syrup: Some variations, like Vermont baked beans, call for maple syrup instead of molasses. This recipe uses both for a deep, gorgeous flavor.
- Worcestershire sauce: The savoriness of Worcestershire sauce acts as a foil to the sweet ingredients and adds complexity to the baked beans.
Directions
Step 1: Soak the beans
Sort the beans, then rinse them in cold water and transfer them to a Dutch oven. Add enough water that the beans are covered by 2 inches. Bring to a boil, then boil for two minutes. Remove the pot from the stovetop. Cover the Dutch oven and allow the beans to soak for one hour, until soft.
Editor’s Tip: Sorting the beans before cooking is a must. You don’t want stones or other debris to wind up in the pot.
Step 2: Cook the beans
Drain the beans and rinse them well, discarding the liquid. Place the beans back in the Dutch oven. Pour in 6 cups of water and bring to a boil. Lower to a simmer, then cover and cook for one hour or until the beans are nearly tender.
Step 3: Prepare the sauce
In a large skillet, fry the bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease, reserving 2 tablespoons of bacon drippings in the pan. When the bacon has cooled, chop it and set it aside. Meanwhile, saute the onions in the bacon drippings until tender and translucent. Stir in the garlic and cook until fragrant, about one minute. Add the ketchup, brown sugar, molasses, maple syrup, Worcestershire sauce, salt and pepper.
Step 4: Bake the beans
Preheat the oven to 300°F. Drain the beans, making sure to reserve the cooking liquid.
Pour the beans into a ungreased 3-quart baking dish. Stir in the sauce and bacon. Cover with foil and bake for 2-1/2 hours, stirring every 30 minutes until the beans are completely tender and have reached your desired consistency. If needed, add the reserved cooking liquid to thin out the sauce.
Boston Baked Beans Variations
- Make vegetarian Boston baked beans: Skip the bacon and add a tablespoon or so of soy sauce to mimic pork’s salty flavor.
- Add a splash of vinegar: Between the molasses, maple syrup, brown sugar and ketchup, there’s a lot of sweetness in here. Splash in apple cider vinegar to balance the flavors with some acidity.
- Mix in mustard: Some swear by a dollop of Dijon mustard in Boston baked beans. The condiment brings additional depth to the dish, and like Worcestershire sauce or vinegar, it serves as a counterpoint for all that decadent sweetness.
- Use a slow cooker: Boston baked beans are a cinch to make in a slow cooker. After quick-soaking the beans in your Dutch oven, saute the bacon in the slow cooker, followed by the onions and garlic. Add the ingredients for the sauce, cook briefly, then stir in the beans. Secure the lid and cook on low for six to eight hours.
How long do Boston baked beans last?
Once cooled, transfer the Boston baked beans to an airtight container and refrigerate for up to five days. To reheat the beans, pop them in a saucepan and warm over medium heat, stirring occasionally until heated through, or stick them in the microwave until piping hot.
Boston Baked Beans Tips
Can you make Boston baked beans ahead of time?
Yes! This is a perfect make-ahead recipe, especially when planning a cookout. Make the beans two or three days in advance.
How do you serve Boston baked beans?
This sweet-savory side is a must-have for barbecues. Think Boston baked beans with baby back ribs and cornbread, or beans and bratwurst or hot dogs.
You don’t need to fire up the grill for an excuse to make Boston baked beans though. They’re a phenomenal side with baked ham, pot roasts and casseroles, and while not traditional, I’d definitely serve them up at Thanksgiving dinner.
If you enjoy a full English breakfast, Boston baked beans are an easy upgrade from regular baked beans. Taking additional inspiration from across the Atlantic, use Boston baked beans to put an American twist on the classic British beans on toast.
