These easy Boston baked beans are a simpler version of the traditional recipe. The homemade baked bean sauce poured over bacon and beans for the ultimate summer side dish.
This Boston baked beans recipe is not only easy to make but also packed with flavor! I have always loved baked beans, but wanted to make some authentic Boston baked beans for an upcoming family barbecue.
Recipe Ingredient Notes
To make our Boston baked beans, you need the following ingredients:
- White Navy Beans
- Bacon Strips
- Onion
- Molasses
- Salt
- Pepper
- Dry Mustard
- Ketchup
- Brown Sugar
- Worcestershire Sauce
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
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.
- Lay bacon slices on top of beans in the pan. Sprinkle diced onion over bacon.
- 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.
- Use a spoon to spread evenly over the top.
- Cover dish with foil and bake for 3 hours, or until beans are tender and heated through.
Recipe Notes
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 Boston baked beans will be a hit!
Enjoy More Delicious Bean Side Dishes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
Boston Baked Beans Recipe
Ingredients
- 3 (15.5 ounce) cans white navy beans
- 10 bacon strips
- 1 onion, diced
- 6 Tablespoons molasses
- 4 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon dry mustard
- 1 cup ketchup
- 1 cup brown sugar
- 2 Tablespoons Worcestershire sauce
Instructions
- Preheat oven to 325℉.
- Spray a 9×13-inch baking pan with nonstick cooking spray.
- Rinse and drain beans, then spread in the bottom of prepared pan.
- Lay bacon slices on top of beans in the pan.
- Sprinkle diced onion over bacon.
- 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. Use a spoon to spread evenly over the top.
- Cover dish with foil and bake for 3 hours, or until beans are tender and heated through.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Want to convert to IP.. suggestions
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.
Made over the weekend with friends. Amazing and simple
Can you do this in the Crock-Pot? If so for how long on hi or lo?
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
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/
This recipe is amazing….. can I make it in the crockpot rather than heat the whole oven
Can we make this in the IP then brown bacon?
Sure! That will work too.
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
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
Just wondering what kind of bacon is used is it plain or smoked, full back or streaky.
You can really use whatever bacon you like or have on hand. We love a good smoky bacon.
what kind of onion? yellow? sweet?
We used a yellow onion, but either will be delicious in these baked beans.
Thank you for this recipe. I did it exactly how you said, and it turned out Amazing!
Can I half it? With this change the cooking time?
You can easily half the recipe. Cooking time may change slightly. You want your beans cooked and heated through and the bacon cooked.
How important is the dry mustard if I don’t have this ingredient?
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.
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/
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!!
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.
Flavor is good.. but the beans dry out I found not draining the beans and not baking for 3 hours is best
Can I put the ingredients together the night before and then bake it in the morning?
I don’t see why it can’t be prepared the night before – the onion flavor might become stronger sitting overnight
We’ve made this recipe several times. One time we fed a crowd and there were vegetarians so made two batches, one without bacon. It was just as good without!
Agree with previous commenter, this was wayyy too salty. Couldn’t eat more than a few bites.