Name: Easy Boston Baked Beans
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 3 (15.5 ounce) cans white navy beans; 10 bacon strips; 1 onion (diced); 6 Tablespoons molasses; 4 teaspoons salt; 1 teaspoon pepper; ½ teaspoon dry mustard; 1 cup ketchup; 1 cup brown sugar; 2 Tablespoons Worcestershire sauce

How to make Easy Boston Baked Beans:

Spray a 9×13-inch baking pan with nonstick cooking spray. Rinse and drain beans, then spread in the bottom of prepared pan.

2. Lay bacon slices on top of beans in the pan. Sprinkle diced onion over bacon.

Beans, Bacon and Onion in a casserole dish

3. In a saucepan over medium heat, whisk together molasses, salt, pepper, dry mustard, ketchup, brown sugar and Worcestershire sauce. Bring to a boil, remove from heat, then pour over beans in the pan.

Pouring sauce over beans, bacon and onion

4. Use a spoon to spread evenly over the top.

Sauce on top of beans in a casserole dish

5. Cover dish with foil and bake for 3 hours, or until beans are tender and heated through.

Easy Boston Baked Beans in white casserole dish

Tips For This Recipe

You can store any leftovers in an airtight container in the refrigerator up to 5 days. Reheat in the microwave or on the stovetop.

Navy beans are traditionally used in baked beans. We recommend sticking with Navy Beans for this recipe.

Some people prefer to stir the beans before serving to break up the bacon. However you serve it, we know these Easy Boston Baked Beans will be a hit!

Other Potluck Side Dishes:

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Questions & Reviews

Susan says:

Want to convert to IP.. suggestions
Sarah James says:

I thought the recipes were for Instant Pot. I love Boston Baked Beans. Please let us know when you have a recipe for the Instant Pot. Thank you.
Tina Bordner says:

Made over the weekend with friends. Amazing and simple
Cindy says:

Can you do this in the Crock-Pot? If so for how long on hi or lo?
Cyd says:

You could make these baked beans in the slow cooker. The cooking time will be longer. Watch them closely. Here is a link that will help you with the length of cooking time. https://www.ehow.com/info_7947443_slow-cooker-temperature-settings.html
Cyd says:

Kristen wrote a post on converting recipes into instant pot. Hope this helps. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
Janet says:

This recipe is amazing..... can I make it in the crockpot rather than heat the whole oven
Connie says:

Can we make this in the IP then brown bacon?
Momma Cyd says:

Sure! That will work too.
Katie says:

MUCH too salty. I’m making it with 1/4th the salt next time. I also recommend cutting bacon into 1/4ths before baking. It is hard to separate after. Good flavor
Alisa says:

I made them in a crock pot this weekend! (Made them in oven before also). Cooked on low for 4 hrs then took lid off for 1 hr. Turned out great
Heather Jones says:

Just wondering what kind of bacon is used is it plain or smoked, full back or streaky.
Momma Cyd says:

You can really use whatever bacon you like or have on hand. We love a good smoky bacon.
Debbie Ellwood says:

what kind of onion? yellow? sweet?
Momma Cyd says:

We used a yellow onion, but either will be delicious in these baked beans.
Debbie says:

Thank you for this recipe. I did it exactly how you said, and it turned out Amazing!
Amy says:

Can I half it? With this change the cooking time?
Momma Cyd says:

You can easily half the recipe. Cooking time may change slightly. You want your beans cooked and heated through and the bacon cooked.
Holly says:

How important is the dry mustard if I don’t have this ingredient?
Pamela says:

It is delicious, I didn’t measure exact on the ingredients due to I used dried navy beans that I soaked then cooked then used and I was short some, so other ingredients I eyed what I thought to adjust to amount of beans I had. I used jowls that baked (for about two hours due to less mentioned in recipe) perfect with the beans/ingredients.
Momma Cyd says:

It calls for 1/2 teaspoon, so you will probably be ok. But it does add flavor. Here is a fun link with ideas for substitutes for dry mustard. https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/g39227847/best-substitute-for-dry-mustard/
Paprika says:

Your recipe has been my go-to for baked beans for as long as I can remember! I use a bean pot, and it's a perfect fit. Everyone loves it and with no cooking of the bacon required, it's practically mess-free! Having it again tonight with some cornbread! Yummmmm!!
Mothmom says:

This is an excellent recipe. I did find that it was a little bit too sweet for our taste buds and next time I make it, I'm going to decreased the overall sugar. I also did not like the bacon in the large strips and I will cut it Inyo smaller pieces and lay it on the top next time. This is one of the best baked bean recipes I've ever made. My usual is to soak beans and start from scratch. This is much faster and has almost the same results! Thank you! I love this recipe.
Suzanne says:

Flavor is good.. but the beans dry out I found not draining the beans and not baking for 3 hours is best
Amy says:

Can I put the ingredients together the night before and then bake it in the morning?
Bobbi @ Six Sisters says:

I don't see why it can't be prepared the night before - the onion flavor might become stronger sitting overnight