If you've never made Boston baked beans from scratch, you're in for a treat. Sweet, savory, and packed with rich, smoky flavor from bacon and molasses, this classic American side dish is slow-cooked comfort at its best. It takes time-but most of it is hands-off-and the deep flavor is absolutely worth it. Soak your beans the night before, and get ready for the best baked beans you've ever had. Short on time? I've got a shortcut using canned beans that still delivers fantastic, rich flavor.

Making baked beans from scratch takes longer than starting with canned beans, but the work is spread out: soaking, simmering and finally baking. Much of the time is hands off. I think the results are worth it. Nothing beats homemade baked beans from scratch.

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Boston Baked Beans Recipe Highlights

• Classic American side dish - perfect for summer cookouts and BBQ's.
• Easily made vegetarian - just skip the bacon for a meatless version.
• Step-by-step instructions - walk you through the process with ease.
• Canned bean shortcut included - for those days when time is tight.

For a quick and easy three-bean salad, try this recipe or this summer white bean salad. Both use pantry staple canned beans and are made in minutes.

Ingredients You'll Need

I've taken a few liberties with the traditional recipe, like using Dijon mustard versus dry mustard, and adding smoked paprika (it's optional), but what amazing depth of flavor these baked beans have.

• Dried beans: Use dried beans, not canned (unless you're using the shortcut). Navy beans are the classic for baked beans, but see notes below for options
• Oil: olive oil is my go-to but avocado oil works fine.
• Bacon: Use thick sliced bacon (versus traditional salt pork or ham bone).
• Onion: yellow or brown onions add sweetness, moisture, and flavor.
• Garlic: adds that savory pungency to soups, stews, and definitely baked beans.
• Molasses: a must for Boston baked beans! Provides sweetening and a rich, deep color for classic baked beans. I use what is labeled unsulphured molasses but if you read the ingredient list it says blackstrap.
• Sugar: light brown sugar or use golden monk fruit blend to reduce sugar.
• Ketchup: I use unsweetened ketchup. Here is my go-to clean ketchup brand.
• Mustard: dry ground mustard is traditional but I use Dijon.
• Vinegar: use apple cider vinegar for balancing the sweetness.
• Paprika: not a traditional ingredient but I like adding smoked paprika (optional).
• Bay leaf: adds a subtle depth of flavor for pot beans, soups, stews, dried or fresh.

Additionally: for the simmering phase of the baked beans you need another onion (actually half of one), a celery rib, carrot, bay leaf, thyme sprigs, and garlic cloves for flavoring. This is optional but adds flavor.

Please see the recipe card for all measurements including salt and black pepper.

Chef's note on time: Wonder why baked beans need hours in the oven, even when you start with canned beans? It's not about cooking them until tender-the beans are already soft. The long, slow baking time is what develops deep, complex flavor and a rich, glossy sauce. As they bake, the sugars in the molasses and ketchup caramelize, the acidity mellows, and the sauce thickens into that classic, sticky consistency you just can't get on the stovetop. If you have the time, it's worth every minute.

Substitutions and Variations

• To substitute dry mustard, use 1 teaspoon instead of 1 tablespoon of Dijon.
• Dried bean options: Substitute dried Great Northern beans or cranberry beans for navy beans. Another option, try these heirloom bean varieties: Marcella bean, Alubia Blanca, or Yellow Eye bean.
• Canned bean options: Navy beans, great northerns beans, or borlotti beans (Italian name for cranberry beans).
• Omit the bacon for vegetarian or vegan Boston baked beans, and use olive oil to saute the onion instead of bacon fat.
• Add ginger; it's a flavorful addition to baked beans. I use the jarred ginger puree, or use finely grated or zested fresh ginger root. Saute it with the onions.
• For more of an entree, add browned ground beef or turkey. Chopped cooked chicken sausage is good too.
• Add a splash of good Balsamic vinegar.

Chef's Tip: Why soak beans? Soaking hydrates the beans, softens the thick outer skins, helps beans cook more evenly, speeds up the cooking process. Adding kosher salt (which is brining) while soaking improves the flavor further and seasons the beans more evenly. Most beans are better with soaking and brining. Soaking and brining also minimizes burst beans. Here's a good reference article.

How to Make Boston Baked Beans From Scratch

Start here if using dried beans

Start here if using canned beans.

Note: Omit bacon step for vegans or vegetarians and use olive oil to cook onion and garlic.

Chef's Tip: Discard the soaking water or not? There is conflicting advice on which is best. Some reports advise saving and cooking with the soaking water as it contains nutrients and starches. Other reports advise discarding the soaking water and cooking with fresh water to improve digestibility. I recommend discarding soaking water and starting with fresh. It's a must if you add salt to your soaking water (brining).

How to Quick Soak Dried Beans

If you forgot to soak your dried beans overnight, use the quick soak method to get them ready for cooking. Rinse the beans well with cold water in a colander discarding any broken beans.

Place beans in a large heavy pot such as a Dutch Oven and cover with fresh water by several inches. Add a tablespoon of salt. Bring beans to a boil and cook for 2 minutes. Turn off heat, cover the beans and let stand on the stove for 1 hour. Drain and proceed with the recipe.

Chef's Note: shortcut soaking and simmering steps with a pressure cooker or Instant Pot. Start with un-soaked dried beans and using this time table, pressure cook the beans until tender, then continue with cooking the bacon and baking.

Serving Boston Baked Beans

What do you eat with baked beans? They are the perfect side dish for burgers, hot dogs, or my favorite, baby back ribs with homemade sauce. Here are a few side dishes for your summer barbecue menu:

• Mediterranean potato salad.
• Fresh homemade coleslaw (light on the mayo).
• Summer green bean salad with corn and tomatoes.
• A big green salad.
• Corn on the cob.

If Boston baked beans are a bit sweet for you, add a little more apple cider vinegar. If they need a bit more sweetness, add a little New England maple syrup. It's a nice compliment to the molasses and brown sugar in the recipe. 

Re-heating Tips

If making the beans a day or two ahead, cool the beans (to 70°F minimum) and refrigerate covered. They firm up a lot when they get cold, so they will need a little water to get creamier. Leftover baked beans re-heat well. 

Oven heating for a whole pot: if needed, stir in a a little saved bean broth or water if you want them juicier and heat in a 325°F oven for approximately 1 hour or until the beans reach a minimum 165°F measured with a digital thermometer. This works well for a whole pot.

For stovetop heating: stir in a little saved bean broth or water, cover and use low heat, stirring occasionally until hot. Take care that the bottom does not scorch. 

For microwave heating: portions may also be microwaved, covered, on 70% power.

Freezing

If you're going to the effort, consider making the full batch and freezing leftovers in individual portions (like in Souper Cubes). Baked beans freeze beautifully for up to 3 months and reheat well for quick sides on busy nights.

Recipe FAQs

More Terrific Summer Side Dish Recipes

Need more ideas for summer menus? Here are a few for the grill and side dishes too. For more inspiration see the side dishes category. For a mulit-purpose grilling and dipping sauce, try this homemade hoisin sauce (gluten-free too).

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