New England Baked Beans Recipe

4.5 25 23
New England Baked Beans Recipe
New England Baked Beans Recipe photo by Taste of Home
Publisher Photo

New England Baked Beans Recipe

Read Reviews
4.5 25 23
Publisher Photo
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
MAKES:
12 servings
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

Ingredients

  • 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

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

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 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forNew England Baked Beans

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
goffhouse3 User ID: 979364 271772
Reviewed Aug. 14, 2017

"Made this for our family reunion and it was one of the first dishes gone! Very good and easy to make. Take plenty of extra recipes with you to pass around!"

MY REVIEW
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."

MY REVIEW
[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!"

MY REVIEW
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."

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

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

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

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

MY REVIEW
[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."

MY REVIEW
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!!!"

MY REVIEW
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."

MY REVIEW
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."

Loading Image