Boston Baked Beans

Name: Boston Baked Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. dried pea beans; 6 c. water; 1/4 lb. fat bacon; 1 chopped onion; 1 tsp. salt; 1/8 tsp. pepper; 1/2 c. molasses; 1 tsp. dry mustard; 1 minced garlic clove; 2 Tbsp. brown sugar

Eats Now Editorial Team · 382 kcal · Meat & Poultry

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Boston Baked Beans – a delicious recipe with beans, water, bacon, onion, salt, pepper. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 c. dried pea beans
6 c. water
1/4 lb. fat bacon
1 chopped onion
1 tsp. salt
1/8 tsp. pepper
1/2 c. molasses
1 tsp. dry mustard
1 minced garlic clove
2 Tbsp. brown sugar

1
Cover beans with water.
2
Boil for 5 minutes.
3
Cover and let stand for 1 hour.
4
Simmer until tender.
5
Add water during cooking if necessary.
6
Drain beans but save cooking water.
7
Place beans, onion, salt, pepper, molasses, dry mustard, garlic and brown sugar in Dutch oven.
8
Mix gently with 2 cups of bean liquid until all ingredients are blended.
9
Top with slices of bacon.
10
Cover and bake for 3 hours.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. dried pea beans, 6 c. water, 1/4 lb. fat bacon, 1 chopped onion, and more.

Yes, Boston Baked Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
382 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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