A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

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  • Preheat oven to 325 degrees F (165 degrees C).

  • Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

  • In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.

  • Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

382 calories; 6.3 g total fat; 14 mg cholesterol; 1320 mg sodium. 63.1 g carbohydrates; 20.7 g protein; Full Nutrition

Reviews (981)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/01/2013
I originally submited this recipe several years ago. It has continued to serve me and my family for now nearly 43 years. I would just like to address those persons who are unhappy because of the name and claim it is not "authentic" Boston Baked Beans. This recipe was passed to me from my mother-in-law who passed away 11 years ago at the age of 87. It was her recipe so I don't feel it is my place to change anything about it and still give her credit for the recipe. She was a wonderful wife and mother who lived in the state of Wisconsin who when younger enjoyed cooking for her family and friends. To her this was Boston Baked Beans. She was not a fancy cook so to her, living in the age before computers and cooking websites, this was authentic. Please just enjoy it and don't get so hung up on the actual name. I continue to take this to group gatherings that rave about it and ask about the recipe. To me this is what is important and not the actual name. I hope many more people will try this and I know you will enjoy it regardless of the name. Copy the recipe, use it,and give it whatever name pleases you. AJRhodes Read More
(2064)

Most helpful critical review

Rating: 1 stars
12/01/2010
These beans would have been magnifacant minus the extreme saltyness - we LOVE salty food but 2 teaspoons was WAY TOO MUCH! I will make this again minus the salt. Dissapointing.... Read More
(39)
1258 Ratings
  • 5 star values: 885
  • 4 star values: 257
  • 3 star values: 76
  • 2 star values: 24
  • 1 star values: 16
Rating: 5 stars
10/01/2013
I originally submited this recipe several years ago. It has continued to serve me and my family for now nearly 43 years. I would just like to address those persons who are unhappy because of the name and claim it is not "authentic" Boston Baked Beans. This recipe was passed to me from my mother-in-law who passed away 11 years ago at the age of 87. It was her recipe so I don't feel it is my place to change anything about it and still give her credit for the recipe. She was a wonderful wife and mother who lived in the state of Wisconsin who when younger enjoyed cooking for her family and friends. To her this was Boston Baked Beans. She was not a fancy cook so to her, living in the age before computers and cooking websites, this was authentic. Please just enjoy it and don't get so hung up on the actual name. I continue to take this to group gatherings that rave about it and ask about the recipe. To me this is what is important and not the actual name. I hope many more people will try this and I know you will enjoy it regardless of the name. Copy the recipe, use it,and give it whatever name pleases you. AJRhodes Read More
(2064)
Rating: 5 stars
10/01/2013
I originally submited this recipe several years ago. It has continued to serve me and my family for now nearly 43 years. I would just like to address those persons who are unhappy because of the name and claim it is not "authentic" Boston Baked Beans. This recipe was passed to me from my mother-in-law who passed away 11 years ago at the age of 87. It was her recipe so I don't feel it is my place to change anything about it and still give her credit for the recipe. She was a wonderful wife and mother who lived in the state of Wisconsin who when younger enjoyed cooking for her family and friends. To her this was Boston Baked Beans. She was not a fancy cook so to her, living in the age before computers and cooking websites, this was authentic. Please just enjoy it and don't get so hung up on the actual name. I continue to take this to group gatherings that rave about it and ask about the recipe. To me this is what is important and not the actual name. I hope many more people will try this and I know you will enjoy it regardless of the name. Copy the recipe, use it,and give it whatever name pleases you. AJRhodes Read More
(2064)
Rating: 5 stars
01/27/2005
I made this successfully in the crock pot. I soaked the beans overnight drained them skipped the simmer-for-2-hours step and followed the rest of the recipe using the crock pot. I cooked it on low for 20 hours and did have to add water periodically. AWESOME. thanks you! Read More
(1277)
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Rating: 4 stars
01/16/2004
Out of all the baked bean recipes I found on this website this is the only one made from scratch. I didn't want a "redo" of the canned stuff. These came out really good and even though you had to plan ahead they were super easy. I also added some garlic and cooked the beans with ham hocks for more flavor. I tripled the recipe for 25 people and had plenty left over. Everyone wanted the recipe! It's a keeper! Read More
(1065)
Rating: 5 stars
05/21/2007
Definitely a keeper- I used all of the same ingredients listed in the original recipe but I wanted to make mine in the crockpot. I soaked my beans for 8 hours then simmered my beans for 1 hour. I layered the beans onions and bacon in my crockpot then added a double batch of the sauce. I added enough water to cover and set on low for 10 hours. I like my beans thick so for 2 hours I left the lid off and the sauce thickened very nicely. I had many requests for this recipe. I can't wait to make it again for Memorial Day. Read More
(956)
Rating: 4 stars
10/27/2005
This is a great recipe. I soaked the beans overnight but skipped the simmering for 2 hrs part and put them straight into the crock pot. On high it took about 10 hrs for them to get tender and edible so if you timed it so that they went in the crock pot before work they'd be ready to go when you got home that evening eliminating the need to be home for any cooking. I pan fried diced bacon before putting it in the beans to eliminate some fat. I didn't have dry mustard and I added some BBQ sauce and smoke flavoring to the mix. It has a great flavor (just like Bush's Baked beans). Just don't be in a big hurry to eat it the beans definitely take awhile! If you're dying for homeade baked beans just substitute canned navy beans and you can skip the soaking and 10 hours of simmering. Read More
(385)
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Rating: 5 stars
01/16/2004
This reminded me of my mom's baked beans. DELICIOUS! It was my first attempt at making baked beans from scratch but certainly not the last! I used Canadian maple syrup instead of molasses and onion powder instead of onion (I ran out of real onion). I also saved a couple slices of bacon fried it until crisp and crumbled it for garnish - very yummy. A loaf of homemade bread fresh from the oven topped off the meal. Just like when I was a kid! Read More
(206)
Rating: 5 stars
08/30/2003
I'm typing and eating at the same time!!! I didn't bother with the tough parts you know adding it all in a casserole dish. I just mixed it all up and tossed it into a crock pot. I also substituted cubed black forest ham instead of the bacon. It worked great. I'll make it again and again. Read More
(141)
Rating: 5 stars
01/16/2004
Perfect flavor and presentation Anita! I've never had a baked bean recipe be so precise and come out so perfect. In only 3 hours with a stirring half way through cooking time we had great baked beans! My husband just kept saying "this is a keeper this is a keeper"! Gee I think he liked them...;) Read More
(130)
Rating: 4 stars
11/29/2008
Good recipe...but I learned a long time ago that when soaking the beans overnight toss the water that the beans soaked in and rinse the beans thoroughly under cold water -- that eliminates the "gas-causing" effect of some beans. Just a suggestion... Read More
(125)
Rating: 1 stars
12/01/2010
These beans would have been magnifacant minus the extreme saltyness - we LOVE salty food but 2 teaspoons was WAY TOO MUCH! I will make this again minus the salt. Dissapointing.... Read More
(39)