Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These are Boston-style baked beans.

Recipe Summary test

prep:
10 mins
cook:
7 hrs
additional:
8 hrs
total:
15 hrs 10 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

    Advertisement
  • Drain navy beans and put into a pot with 5 cups water.

  • Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.

  • Preheat oven to 250 degrees F (120 degrees C).

  • Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.

  • Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.

Cook's Note:

Vegetable broth can be substituted for the water.

Nutrition Facts

214 calories; protein 10.6g; carbohydrates 42.1g; fat 1g; sodium 12.6mg. Full Nutrition
Advertisement

Reviews (7)

Most helpful positive review

Rating: 5 stars
01/24/2017
Delicious! I made these in a slow cooker. I plugged in my slow cooker to heat up put my soaked beans in the pressure cooker to cook and in the meantime cut up the onion and garlic. All ingredients went into the cooker with a little water to get it mixed in nicely then I added the beans once they came down from pressure. 4 hours on high should be enough but you can go longer to get a thicker consistency. I added salt near the end of cooking. My 5 year old ate a very large portion of these! Read More
(1)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/24/2017
Delicious! I made these in a slow cooker. I plugged in my slow cooker to heat up put my soaked beans in the pressure cooker to cook and in the meantime cut up the onion and garlic. All ingredients went into the cooker with a little water to get it mixed in nicely then I added the beans once they came down from pressure. 4 hours on high should be enough but you can go longer to get a thicker consistency. I added salt near the end of cooking. My 5 year old ate a very large portion of these! Read More
(1)
Rating: 4 stars
09/09/2016
No changes. Have made this dish twice. Read More
Rating: 4 stars
05/30/2015
I wanted to make two different recipes over Memorial weekend using navy beans so I halved this recipe. The only change I made is that I cut back on the molasses because we do not like our beans overly sweet. Not sure we cared for the cinnamon in these but loved the apple cider vinegar. Seeing how I am not a Vegetarian I will add cooked crumbled bacon to the top of each serving the next time I make these. Read More
Advertisement
Rating: 4 stars
08/12/2017
it was super easy and a hit with the entire family Read More
Rating: 5 stars
08/25/2020
This tastes great. Have you used Liquid Smoke in it? I added some and ketchup and it was great. Read More
Rating: 5 stars
08/30/2021
These baked beans turned out delicious in my hands! Great recipe! I changed just a few things: 1) I used great northern beans because that's what I had on hand. I assume this is why it took a couple extra hours to cook or maybe it's my altitude (mile high) 2) In the interest of controlling my sugar intake I replaced the brown sugar with the juice of one can of pineapple slices (about 2/3 or 3/4 of a cup) 3) I added salt to taste throughout the cooking process. The recipe does not call for salt but it NEEDS it. Overall, there is no pineapple flavor from the sugar substitution and the beans came out tasting AMAZING! I will definitely do this again. Note: The baked beans I made with this recipe look nothing like the photo at all. They look dark and baked and delicious much like how baked beans usually look. Read More
Advertisement