Hard Bread Condiment

Boston Baked Beans

Name: Boston Baked Beans
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 cups dry navy beans , soaked overnight; 0.5 pounds uncooked bacon strips; 1 medium onion , diced; 0.5 cups ketchup; 3 tablespoons molasses; 0.25 cups brown sugar; 1 tablespoon Worcestershire sauce; 2 teaspoons salt; 0.25 teaspoons ground black pepper; 0.25 teaspoons dry mustard

Total Time

2h 55m

25m prep · 150m cook

Servings

4 people

Rating

—

Difficulty

Hard

21 views

Gluten Free Dairy Free Nut Free Legumes / Beans Pork Bbq Grill Bake Gluten-Free Nut-Free Fried sweet savory umami sugary european side plant_based american_region main german american processed_meat

Baked beans are the perfect addition to any outdoor cookout or barbecue. These baked beans are slow-cooked in the oven with bacon, onions, and a sweet, syrupy sauce, resulting in an old-fashioned taste that everyone will enjoy. This easy recipe has been served by my family for over 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey.

Ingredients

2 cups dry navy beans , soaked overnight
0.5 pounds uncooked bacon strips
1 medium onion , diced
0.5 cups ketchup
3 tablespoons molasses
0.25 cups brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons salt
0.25 teaspoons ground black pepper
0.25 teaspoons dry mustard

Instructions

1

Transfer soaked navy beans and soaking water to a saucepan.
2

Bring to a boil. Reduce heat and simmer until nearly tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.
3

Preheat the oven to 325 degrees F (165 degrees C).
4

Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more.
5

Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.
6

Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil.
7

Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are soft and tender, 1 1/2 to 2 1/2 more hours.
8

Serve hot and enjoy!