Boston Baked Beans
Slow-baked navy beans with molasses, brown sugar, and smoky bacon create the ultimate comfort-food side. Ready in under an hour with minimal hands-on time.
- Total time
- 50 min
- Servings
- 6
- Calories
- 268
- Protein
- 11g
Ingredients
- 4 15-oz cans canned navy beans (or dried beans, soaked overnight and simmered until tender)
- 1 medium onion, diced
- 2 tbsp unsalted butter
- ⅓ cup molasses
- ¼ cup brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 to taste salt and black pepper
Instructions
- 1
Preheat oven to 325°F. Drain and rinse the beans under cold water.
- 2
Melt butter in a large oven-safe pot over medium heat. Add diced onion.
- 3
Sauté onion, stirring occasionally, until softened and translucent, ~4 minutes.
- 4
Add drained beans, molasses, brown sugar, mustard, vinegar, and paprika. Stir to combine.
- 5
Season with salt and pepper. Add 0.5 cup water and stir until beans are barely submerged.
- 6
Cover pot and transfer to oven. Bake for 35–40 minutes, stirring halfway through.
- 7
Remove lid and check: sauce should be thick and glossy, beans tender. Add 2–4 tbsp water if too dry.
- 8
Return to oven uncovered for 5 minutes. Let rest 5 minutes before serving.
Tools you’ll need
- large oven-safe pot with lid (5–6 quart)
- measuring cups and spoons
- cutting board and knife
- wooden spoon for stirring
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