boston baked beans

Sweet and saucy baked beans made in the slow cooker are the perfect side dish for barbecues, potlucks, and picnics.

Slow Cooker Baked Beans with Bacon

bacon, chopped

½ medium onion, diced

ketchup

maple syrup (or less

Tbsp. molasses

Tbsp. yellow mustard

apple cider vinegar

water

Cook chopped bacon in a medium skillet over medium heat, stirring occasionally, for 7-8 minutes until almost crisp. Add onion to the pan with the bacon and cook an additional 4-5 minutes until the onion starts to soften. Remove from heat.

Transfer bacon and onion mixture to slow cooker. Add remaining ingredients and stir gently to combine.

Set slow cooker temperature to LOW and cook 4 hours, stirring a few times during cooking time.

These were tasty! I doubled the recipe and just used 1 cup of water.

I use only dry beans also. Mostly I make a lot and freeze them. My method for making them is to cover them with water, bring them to a boil for a couple of minutes. Then I let them soak for an hour or so, drain and refill with water and repeat. This is my soaking version of the beans. Next I boil them on top of the stove, cool, and freeze. The water used for boiling is also new water. Yes, it is a little work up front, but once they are in the freezer, it is less work than opening cans.

I made the beans for a baseball end of the year picnic.  They were a big hit.

These Sweet and Spicy Baked Beans are made from scratch, using dried beans! They&#039;re ready in about 3 hours and can be made with or without meat!

Sweet and Spicy Baked Beans 

beans

salt

unsalted butter

onion

red bell pepper

thick-cut bacon, diced

molasses

tomato paste

dark brown sugar

smoked paprika

chipotle-chili powder

garlic powder

mustard

black pepper

Soak beans overnight.

Prior to cooking, change the water and transfer beans to a large stockpot. Top the beans off with enough water so that they are covered. Add salt to the pot and bring the beans to a boil. Cover the pot and let the beans cook for 1 full hour.

While the beans are cooking on the stove, preheat your oven to 300 degrees F and combine the sauce ingredients (listed above) together in a small bowl. Set the sauce aside until ready to use.

Drain the beans. Make sure to reserve the cooking water. There should be about 4 cups of water leftover from the beans. It's ok if it doesn't equal 4 cups exactly, you can top it off with tap water to bring it to 4 cups.

In a large dutch oven, heat the bacon grease or butter over a medium flame and add the onions, bell peppers and jalapeños. Saute them for 1-2 minutes, until the onions are clear. Add the sauce and 2 cups of the reserved water from the beans, stir and let everything simmer.

Add the drained beans to the dutch oven and stir until the beans are fully coated in sauce. Top the beans and sauce off with the remaining 2 cups of cooking water, stir one more time, and cover the dutch oven.

Transfer the dutch oven to the oven and bake for 2 hours. Stir the beans every 30-40 minutes or so.  The beans should remain moist but you can add a small amount of boiling water to keep the beans from drying out, if needed. Once the 2 hours is up, uncover the beans and bake them for another 30 minutes.

Let the beans cool slightly before serving.

Tender and creamy navy beans in a sweet and tangy molasses sauce typical of New England. These homemade Boston baked beans are a true comfort food. Slow cooker and Dutch oven instructions included. This recipe requires a 6-qt slow cooker.

Boston Baked Beans Recipe - Slow Cooker or Dutch Oven

white beans ([See Note 2])

Molasses ([See Note 3])

Dry mustard ([See Note 4])

Dark-brown sugar ([See Note 5])

pork

Salt (More or less to taste, [See Note 7])

Onion (, finely diced)

Water (reserved from bean soaking) ([See Note 8])

Soak the Beans:Soaking the beans is optimal for a shortened cooking time. Starting with un-soaked beans adds an additional 4-6 hours to the slow cook time. This increases the cooking time from 5 - 6 hours to about 10 - 12 hours. [See Note 1]Overnight soak - Place beans in a large bowl and cover with water. The water should reach at least 2 inches over the top of the beans. Allow to soak overnight or at least 8 hours. Retain the soaking liquid for cooking.Quick Soak - For a quick soak, pour the dry beans into a pot and cover the beans with cold water. Place the pan on the stove over medium-high heat and bring to a boil. Once the water boils, turn off the stove, and allow the beans to soak in the hot water for 1.5 hours. Retain the soaking liquid for cooking.Make sure the water level is at least 2 or 3 inches above the bean level to allow for absorption. Reserving the soaking liquid [See Note 8], drain beans in a colander and remove any debris, discolored beans or empty shells. Soaking overnight greatly reduces the cooking time required.

Prepare the Beans in either a crock, Dutch oven, or Slow Cooker insert:Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bottom of the cooking vessel.Combine molasses, mustard, brown sugar, salt, pepper, onions and 5 cups soaking liquid. Add the pre-soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary.

By Dutch oven or Clay Beanpot: Preheat oven to 300 degrees F.Transfer beans into the Dutch oven or Clay Bean pot and bake covered until the beans are tender and the liquid has thickened - about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans in broth at all times. For the last 50 to 60 minutes of cooking, uncover the beans to thicken the sauce. At this stage, if you are having hot dogs or sausages with your beans, you can add them into the pot to heat inside with the beans, optional. Once the beans are to your desired tenderness, remove from oven, adjust the seasoning with salt, pepper, and molasses, if necessary. Since Navy beans are relatively high in starch, the sauce will thicken slightly as it cools. If the beans do not thicken enough, See Recipe Note 9 for thickening the beans. If the beans become too thick, add a splash or water of chicken stock and thin to desired consistency.

By Slow Cooker: Soak the beans overnight and drain per step 1. Add all the ingredients into the slow cooker and stir to combine per Recipe Steps 3 &amp; 4. Cover and cook on LOW for 8 to 10 hours or HIGH 5-6 hours, stirring occasionally and checking for tenderness. Taste and adjust molasses, salt, and other seasonings. The sauce will thicken as it cools. If the beans do not thicken enough, See Recipe Note 9 for thickening the beans.If the beans become too thick, add a splash of water of chicken stock and thin to desired consistency.

Cook the Beans

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Tender and creamy baked beans in a sweet and tangy molasses sauce typical of New England. These homemade Boston baked beans are a true comfort food dating back to Colonial America. Instructions for a 6-quart Slow cooker or Dutch oven are both included for this recipe.

Boston Baked Beans Recipe

Skip store-bought cans, because you can&#039;t beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The perfect picnic, potluck or cookout dish!

Homemade Baked Beans

navy

½ lb. bacon, chopped

onion,

dry mustard

chicken broth

Kosher salt and black pepper

Optional garnish: chopped fresh parsley, chives

Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.

Place the beans in a large pot and cover with fresh water (about 1 quart). Bring to a boil, then reduce the heat so that the liquid is at a gentle simmer. Cover the pot and simmer the beans until tender, about 1 ½ hours. Drain and rinse.

Preheat oven to 325° F.

In a large Dutch oven over medium heat, cook bacon until crisp, about 7-8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 2 tablespoons of drippings in the pot (discard any excess).

Add the onion to the drippings in the pot and season with a pinch of salt. Cook over medium-high heat until the onion softens, about 5 minutes.

Stir in the beans, bacon, ketchup, molasses, vinegar, dry mustard, ½ teaspoon kosher salt and ¼ teaspoon of black pepper. Add enough of the broth to cover the beans (if necessary, add water as well to cover the beans).

Cover and bake until the beans are tender, about 2 hours, stirring the pot halfway through.

Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley, chives or sliced green onions.

Vegetarian Boston Baked Beans are the ideal side dish for summer grilling season and they could not be any easier to make from scratch.

Slow Cooker Boston Baked Beans

brown sugar

ketchup or tomato sauce

yellow mustard

Worcestershire sauce (Omit if you're looking to make vegan)

white balsamic vinegar (or cider vinegar)

salt and pepper

Rinse and sort dried beans then place in slow cooker covered with 2 inches of water and let soak overnight.

In the morning, drain the beans then add back to the slow cooker along with all remaining ingredients.

Add 2 1/2 cups fresh water plus a good pinch of salt and pepper.

Cook on Low for 8 hours or High for 4 hours.

Check for seasoning before serving.

The best Baked Beans recipe has fresh ingredients, lots of flavor, and is loaded with bacon! This is easy to make, and is a great side to feed a crowd!

Baked Beans

bacon (, chopped)

red bell pepper (, finely chopped)

garlic (, minced)

red kidney beans (, drained and rinsed)

navy (, drained and rinsed)

pinto beans (, drained and rinsed)

tomato sauce

Worcestershire sauce

Tablespoon yellow mustard

hot sauce (,

liquid smoke (, optional for smoky flavor)

black pepper (,

Preheat oven to 375 degrees.

Add bacon to a large pot. Turn heat to medium and cook, stirring often until crisp. Remove to a plate. Remove only some of the excess grease. Add onion to pan and sauté for 4 minutes. Add bell pepper and garlic and cook for 2 more minutes. Add remaining ingredients and bacon to stir to combine. Taste and add additional salt and pepper, if needed.

Pour mixture into a 9x13 baking pan and bake, covered with foil, for one hour (or up to 2 hours, if you want them thicker consistency). Uncover and bake for 10 more minutes. Allow to cool for at least 15 minutes before serving, for the sauce to thicken as it cools.

Store leftovers in the fridge for up to 1 week.

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The best Baked Beans recipe is loaded with sweet and smokey flavor and baked saucy or thick, depending on your preference. They're easy to make (and can be made ahead) and a great side dish to feed a crowd.

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Slow Cooker Baked Beans with Bacon

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Top 6 boston baked beans recipes from across the web

The most viewed boston baked beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Baked Beans with Bacon

Sweet and Spicy Baked Beans

Boston Baked Beans Recipe - Slow Co...

Homemade Baked Beans

Slow Cooker Boston Baked Beans

Baked Beans

The most viewed boston baked beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine