This is a great side dish with anything!

Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
additional:
8 hrs
total:
10 hrs 45 mins
Servings:
6
Yield:
6 servings
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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 navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.

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  • Preheat oven to 300 degrees F (150 degrees C).

  • Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.

  • Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.

  • Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

Nutrition Facts

411 calories; protein 20.9g 42% DV; carbohydrates 72.5g 23% DV; fat 5.2g 8% DV; cholesterol 10.1mg 3% DV; sodium 860.5mg 34% DV. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2014
This is so delicious I have made it several times. I cook the beans first, then add the other ingredients. I use my slow cooker instead of the oven to finish off the recipe. This is my go to recipe for Boston Baked Beans! Read More
(25)

Most helpful critical review

Rating: 3 stars
03/19/2015
Not Boston beans like I'm used to. The flavor was not bad, but the consistency was off. I increased the recipe by 50%, to 9 servings, but it was a TON of beans. I served it at a party with about 20 or so people but I was left with more than half of it. I usually love Chef John's recipes, but alas, we can't be on the same page all the time. Read More
(12)
78 Ratings
  • 5 star values: 58
  • 4 star values: 10
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/24/2014
This is so delicious I have made it several times. I cook the beans first, then add the other ingredients. I use my slow cooker instead of the oven to finish off the recipe. This is my go to recipe for Boston Baked Beans! Read More
(25)
Rating: 5 stars
05/27/2014
I made a couple alterations. One was accidental. I accidentally cooked the beans completely before baking for one hour. I doubled the recipe. I used salt pork instead of bacon (diced and fried.) It was fabulous! Read More
(14)
Rating: 5 stars
12/12/2016
So simple, yet tasty! My family of 7 gobbled it up. I made a couple of changes, omitted the bay leaf (simply because I was out), and added 1T of Worcestershire. I then proceeded to make this in a slow cooker. I rinsed the beans then let them soak over night. Then, simply drained, added roughly 6 cups water, and added all the ingredients. I put the slow cooker on high for about 7 or 8 hours. (until beans are tender). Simple!! Read More
(13)
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Rating: 3 stars
03/18/2015
Not Boston beans like I'm used to. The flavor was not bad, but the consistency was off. I increased the recipe by 50%, to 9 servings, but it was a TON of beans. I served it at a party with about 20 or so people but I was left with more than half of it. I usually love Chef John's recipes, but alas, we can't be on the same page all the time. Read More
(12)
Rating: 5 stars
03/29/2020
[from 5/27/14: Great. I cooked the beans in the pressure cooker first for about 20 minutes. I also precooked the bacon. Easy and cheap. ] Update: I love this recipe! I've made it several times now. I used Rancho Gordo's yellow eye beans, which don't need soaking. I start the beans on the stovetop, omitting the baking soda. I also don't add salt or molasses until the beans are starting to get tender. I bake the beans for the first hour and a half, then add the molasses and salt. After the final half hour of baking the beans uncovered, I put the pot back on the stovetop to simmer away any extra liquid while I put a pan of cornbread in the oven. So good! This time I used diced ham instead of bacon. Read More
(11)
Rating: 5 stars
06/01/2016
Wow. Not sure I can type and shovel these in my mouth at the same time but Wow! This is just the recipe I was looking for. I didn't make any changes to the recipe, but I did cook the beans for 45 minutes longer (too juicy) and then did the 30 min at 350 with the lid off, as the recipe states. For those who want these beans less sweet, keep the molasses as is but just add a TBLE of brown sugar instead of a 1/4 cup. My family loves this recipe! A keeper! Read More
(10)
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Rating: 5 stars
01/19/2016
Substituted maple syrup for the molasses. Excellent flavor. I'll make this one often. Nice served warm for breakfast with sunny side up eggs on top. Read More
(9)
Rating: 3 stars
01/23/2017
I didn't like these unfortunately. I'm from New England and grew up eating homemade baked beans. The flavor was good but not what I remember. These were perfectly fine beans just a touch mealy but I prefer beans with tomato Worcestershire sauce more pronounced molasses and mustard flavors. My mom always taught me to cook beans with a pinch of baking soda and a bay leaf so those made me smile. As I said these were good but just not the Boston baked beans that are served in Boston. Read More
(4)
Rating: 5 stars
06/26/2018
Beans and sauce came out fantastic! Did a double batch for a club banquet and they were a hit. Glad I reserved a portion for myself before I put them out - they were gone in minutes! I will definitely be doing these again. Chef John you're the best! Read More
(3)