If you've never made old-fashioned Boston baked beans, you're in for a treat. Sweet, savory, and rich with 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 the beans the night before, then get ready for the best baked beans you've ever had. Short on time? I've included a shortcut using canned beans that still delivers fantastic flavor.
Making Boston baked beans from scratch takes longer than starting with canned beans, but the work is simple and spread out: soak, simmer, then bake. Most of the time is hands-off, and the deep homemade flavor is worth it.
Boston Baked Beans Recipe Snapshot
- Classic American side dish - Perfect for summer cookouts, BBQs, potlucks, and holiday tables.
- Rich sweet-savory flavor - Slow-baked with molasses, mustard, onion, and smoky bacon.
- Vegetarian option - Skip the bacon for a meatless version.
- Step-by-step guidance - Clear instructions walk you through soaking, simmering, and baking.
- Canned bean shortcut - A faster option for days when time is tight.
Looking for a faster bean salad? Try my three-bean salad or summer white bean salad. Both use pantry-staple canned beans and come together 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 - Navy beans are classic for Boston baked beans. Use dried beans for the from-scratch version, or see the canned bean shortcut below.
- Oil - Olive oil is my go-to, but avocado oil works too.
- Bacon - Use thick-sliced bacon instead of traditional salt pork or a ham bone.
- Onion - Yellow or brown onion adds sweetness, moisture, and flavor.
- Garlic - Adds savory depth to the beans.
- Molasses - Essential for Boston baked beans. It adds sweetness, deep color, and that classic rich flavor. I use mild unsulphured molasses (vs blackstrap).
- Sugar - Use light brown sugar, or golden monk fruit blend to reduce sugar.
- Ketchup - Unsweetened ketchup or your favorite brand.
- Mustard - Dry mustard is traditional, but I use creamy Dijon for flavor and body.
- Vinegar - Apple cider vinegar balances the sweetness.
- Smoked paprika - Optional and not traditional, but it adds a subtle smoky depth.
- Bay leaf - Adds gentle background flavor as the beans simmer and bake.
For simmering the beans - I add half an onion, celery, carrot, bay leaf, thyme sprigs, and garlic cloves to the simmering water for extra flavor. This step is optional, but worth it.
Please see the recipe card for all measurements including salt and black pepper.
Chef's note on beans and baking - 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 develops deep flavor and a rich, glossy sauce. As the beans bake, the sugars in the molasses and ketchup caramelize, the acidity mellows, and the sauce thickens into that classic sticky consistency you can't get from a quick stovetop simmer. If you have the time, it's worth every minute.
Substitutions and Variations
- Dry mustard - Use 1 teaspoon dry mustard instead of 1 tablespoon Dijon.
- Dried bean options - Substitute Great Northern beans or cranberry beans for navy beans. Heirloom options such as Marcella, Alubia Blanca, or Yellow Eye beans work well too.
- Canned bean options - Use navy beans, Great Northern beans, or borlotti beans, the Italian name for cranberry beans.
- Vegetarian or vegan - Omit the bacon and use olive oil to sauté the onion instead of bacon fat.
- Add ginger - Ginger is a flavorful addition to baked beans. Use jarred ginger puree or finely grated fresh ginger, and sauté it with the onions.
- Make it an entrée - Add browned ground beef or turkey, or chopped cooked chicken sausage.
- Add balsamic - A splash of good balsamic vinegar adds depth and balances the sweetness.
Chef's Tip: Why soak beans? Soaking hydrates dried beans, softens their thick outer skins, helps them cook more evenly, and speeds up the cooking process. Adding kosher salt to the soaking water, which is a simple brine, seasons the beans more evenly and improves flavor. Soaking and brining also help reduce split or burst beans. For most dried beans, it's worth the extra step.
How to Make Boston Baked Beans From Scratch
Start here if using dried beans
- Rinse beans in cold water and soak overnight. Use double the water as beans. Add 1 tablespoon of kosher salt per quart of water.
- Drain beans and rinse well, discarding the salty brining water.
- Add the soaked beans to a large heavy pot like 5 ½ quart Dutch oven with a tight fitting lid. Cover with a few inches of water. Bring to a boil, boil 10 minutes.
- Turn the heat down and simmer beans until tender, about 1 hour. Add hot water from a tea kettle as needed. You want tender beans for baking. Remove the vegetables and drain saving the cooking liquid (bean broth).
Start here if using canned beans
Note: Omit bacon step for vegans or vegetarians and use olive oil to cook onion and garlic.
Step 1: Chop bacon crosswise into pieces and add to the same pot.
Step 2: Cook bacon until crisp and golden. Drain the bacon from the fat, reserving the bacon fat.
Step 3: Add 2 tablespoons of bacon fat back to the pot. Add chopped onion and cook until soft and golden; add the garlic and cook 1 minute.
Step 5: Stir in the paprika, brown sugar and vinegar and stir until sugar is melted.
Step 6: Stir in the beans, bacon, cover the pot with the lid and bake beans for approximately 3 hours t 325°F.
Step 7: Every hour, stir in a little bean broth (or water) when the level is low, as beans cook down and concentrate. Keep them a little juicy.
Step 8: The finished beans, creamy, saucy and richly flavored. Save extra bean broth.
How to Quick Soak Dried Beans
If you forgot to soak the beans overnight, use the quick-soak method. Rinse the beans well in a colander under cold water, discarding any broken beans or debris.
Place the beans in a large heavy pot, such as a Dutch oven, and cover with fresh water by several inches. Add 1 tablespoon kosher salt. Bring to a boil and cook for 2 minutes. Turn off the heat, cover, and let the beans stand for 1 hour. Drain, then proceed with the recipe.
Serving Boston Baked Beans
Boston baked beans are a classic side dish for burgers, hot dogs, grilled chicken, or smoked baby back ribs with homemade BBQ sauce. For a summer barbecue menu, serve them with:
- 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 the baked beans taste a little too sweet, stir in an extra splash of apple cider vinegar. If you'd like them sweeter, add a little New England maple syrup. It's a natural partner for the molasses and brown sugar.
Re-heating Tips
If making baked beans a day or two ahead, cool them properly, then refrigerate covered. Baked beans firm up when chilled, so stir in a little reserved bean broth or water before reheating if you want them looser and creamier.
- Oven - For a whole pot, stir in a little reserved bean broth or water if needed. Cover and reheat in a 325°F oven for about 1 hour, or until the beans reach 165°F.
- Stovetop - Stir in a little reserved bean broth or water, cover, and warm over low heat, stirring occasionally so the bottom does not scorch.
- Microwave - Reheat individual portions covered at 70% power until hot.
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
Boston baked beans are traditionally made with molasses, which gives them their deep color, rich sweetness, and classic New England flavor. Molasses is a thick, dark syrup from the sugar-refining process and is also what gives brown sugar its color and flavor.
Beans can stay hard if they are old, overly dried out, or improperly stored. Old beans often take much longer to soften, and sometimes they never fully do.
If you're concerned your beans are old, add ¼ teaspoon baking soda to the soaking water. Don't use too much, or the beans can become mushy.
Water can also be a factor. Hard water, especially water high in calcium, can prevent beans from softening. For best results, use filtered water instead of tap water.
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).
⭐️Did You Make This Recipe?
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📖 Recipe
Old Fashioned Boston Baked Beans
Equipment
- Large heavy pot or large Dutch oven 5 ½ quarts with lid
Ingredients
Basic bean soaking
- 1 pound dried small white beans such as navy beans see notes below on bean options, for shortcut use 4-15 ounces cans of beans.
- 1 ½-2 quarts filtered water enough to cover the beans by 4 inches for soaking
- 1-2 tablespoons kosher salt for brining 1 tablespoon per quart of water
Bean pre-cooking (aromatics)
- ½ onion yellow or brown
- 1 carrot peeled and cut in half crosswise
- 1 rib celery cut in half crosswise
- 2 garlic cloves peeled and smashed
- 1 bay leaf
- 2 fresh thyme sprigs sub sage leaves or rosemary
Baked beans
- 6 ounces thick cut bacon chopped crosswise into strips
- 1 ½ cups chopped onion, yellow or brown 1 large onion
- 2-3 garlic cloves finely chopped
- ⅓ cup light brown sugar or golden monk fruit blend
- 1 tablespoon apple cider vinegar
- 2 teaspoons regular or smoked paprika optional
- 1 ½ teaspoons sea salt
- ½ teaspoon ground black pepper
- ½ cup unsulphured blackstrap molasses
- 1 ½ cups unsweetened ketchup
- 1 tablespoon Dijon mustard sub 1 teaspoon dry mustard
- 1 bay leaf
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Instructions
Soak the beans (the night ahead)
- Place dry beans in a colander, rinse well with cold water and remove any broken beans. Place beans in a large container and cover with double the amount of cold water. Add 1 tablespoon of kosher salt per quart of water (brining). Cover beans and refrigerate 12 hours or overnight. Before cooking, drain beans and rinse well. Discard soaking water. To quick soak, see notes below.
Pre-cook the beans
- In a large heavy pot such as a 5 ½ quart Dutch Oven, add the soaked, drained beans and enough fresh filtered water to cover by several inches. Bring to a boil, boil 10 minutes, skimming any foam that develops. Turn the heat down to medium-low, add the aromatics and simmer until tender, approximately 1 hour. Check the beans occasionally to make sure they are covered with water. As needed, add hot filtered water from a tea kettle. When beans are tender, drain the beans, saving the bean broth, and continue with the recipe.
Start the beans
- Pre-heat the oven to 325°F degrees. Fry the chopped bacon in the same pot until crisp and browned. Remove bacon to paper towels reserving the bacon fat. Add 2 tablespoons bacon fat back to the pan and cook the onion until soft and lightly golden, 8-10 minutes, over medium-low heat. Add garlic and cook another minute.
- Add the brown sugar, vinegar, salt, pepper and paprika and stir until sugar is melted. Stir in the molasses, then the ketchup and mustard until smooth. Gently fold in the beans until coated. Add the bay leaf and bacon. Top the pot with the lid.
Bake the beans
- Bake for 3 hours, checking each hour and adding a little of the reserved bean broth or water if needed. At 2 ½ hours test beans for doneness. If they are not totally tender, bake for another 30 minutes. When beans are done, save and refrigerate 2 cups of extra bean broth for re-heating, to make the beans juicier if needed.
Serving and Storing
- Serve baked beans hot or warm and re-heat well if you have leftovers, and will keep up to 4 days in the refrigerator. Extra freezes well in an airtight container for up to 3 months.
Notes
This recipe makes a generous batch—about 9 to 10 servings—using 1 pound of dried beans. It’s perfect for parties, BBQs, or meal prep. You can easily cut the recipe in half if you're cooking for a smaller group. Freezer Tip:
If you’re going to the effort, consider making the full batch and freezing leftovers in individual portions. Baked beans freeze beautifully for up to 3 months and reheat well for quick sides on busy nights.
Nutrition
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Jake says
At no point in your recipe does it instruct us where to put the bacon back in.
Sally Cameron says
Hi Jake, thanks for the catch. I've edited and noted to add the bacon back in just before you bake the beans. It's step 10 in the process photos and now listed in the instructions. Best, Sally.
george says
during the baking phase you do not say when to add the mustard or the bay leaf. i would assume this would be when adding the other dry ingredients.
im guessing this was just an editorial oversight. Wife and I made this for Christmas Dinner (going with a bbq theme this year) and so far it looks and smells great
Sally Cameron says
Hi George, thanks for catching that and being another set of "eyes". Just corrected on where to add the mustard and bay leaf. Please let me know how they come out. How fun to do a Christmas bbq! Here's to new traditions. I am doing smoked turkey breasts on my pellet grill for the first time. The beans would have been perfect with it! Merry Christmas.
Mrs Fiona Petrie says
I can only get blackstrap molasses but the recipe clearly says not to use this. My question is why not and what would be the best substitute?
Sally Cameron says
Hi Mrs. Petrie. When I updated the recipe I forgot to make that change. What I use is actually blackstrap molasses. It's easy to get this mixed up and I think other recipes have it mixed up too. I've updated the recipe so as not to confuse people, so thank you for helping me to clarify that. Reading about how molasses is made and the different levels can be confusing. The front of the bottle I use says simply unsulphured molasses. You wouldn't realize it is actually blackstrap unless you read the ingredient label. The two common brands in the stores (in my area) are Grandma's and Wholesome. I use the organic Wholesome brand. Blackstrap is often used in recipes for baked beans, gingerbread, bran muffins, molasses cookies, and BBQ sauce for it's rich, deep, slightly bitter flavor. I hope that helps and thanks again.
Melissa S. says
I came to your website looking for baked beans and I found some!! I have pinto beans, red beans, and navy beans. Would one of these also work? Are the other's more nutritious?
Sally Cameron says
Hi Melissa, I think you could probably use any of them that you like and they would be good! Please report back on which you choose so other readers can benefit. Thanks!
Lori says
Made this today. I have a 3 year old, I will keep you posted.
Sally Cameron says
Please do Lori, I hope your little one likes it.
Francesca says
Glad I caught this entry before the month ended! I had no idea Baked Bean month. I'll definitely try this. Thanks for sharing!
Dr. Patrick Mahaney says
This makes me want to barbecue!
I am going to forward this recipe to my mom and sister as a means of making the beans without white sugar or ketchup (also containing sugar in the form or 2 types of corn syrup...yuck).
PM
susan says
Yay for baked beans month! Yours is a meal, all wrapped up into one little pot! We need to coordinate a baked beans pot luck!
Rivki Locker (Ordinary Blogger) says
This looks great. I've never seen ginger puree. Do you know of any substitutes?
Sally says
Hi Rivki. Every grocery store has it. You can usually find it in the produce department in little jars. I prefer the organic kind. Right now I am using the brand from The Ginger People. The label says minced ginger, but its a fine puree and so easy to use. If you can't find it, use fresh ginger pieces, peeled, the rubbed over a microplane grater for fine juicy ginger.
Ron says
Beautiful!