Old Fashioned Boston Baked Beans Recipes

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OLD-FASHIONED BAKED BEANS

These hearty beans are a super side dish for a casual meal. The ingredients blend perfectly for a wonderful from-scratch taste. The old-fashioned flavor will have people standing in line for more. -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 4h50m

Yield 16 servings.

Number Of Ingredients 9



Old-Fashioned Baked Beans image

Steps:

  • In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 7g protein.

1 pound dried navy beans
1-1/2 teaspoons salt
4 quarts cold water, divided
1 cup chopped red onion
1/2 cup molasses
6 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1 teaspoon ground mustard
1/4 teaspoon pepper

BOSTON BAKED BEANS

A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.

Provided by AJRHODES3

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 5h

Yield 6

Number Of Ingredients 10



Boston Baked Beans image

Steps:

  • Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
  • In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
  • Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g

2 cups navy beans
½ pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon dry mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

OLD FASHIONED BOSTON BAKED BEANS

We lived out side of Boston in a small town when I was in grammar school. I remember a neighbor bringing "Boston Baked Beans" to the house as a welcome to the neighborhood. They were so good. My mom got the recipe and handed it down to me.

Provided by Marsha Gardner

Categories     Side Casseroles

Number Of Ingredients 12



Old Fashioned Boston Baked Beans image

Steps:

  • 1. Sort beans. Add cold water and bring to a boil covered. Simmer for 30 minutes.
  • 2. Drain but do not discard liquid. Place onions in the bottom of a bean pot or 10 cup casserole dish.
  • 3. Combine salt, vinegar (or pickle juice-my favorite), mustard, brown sugar, molasses, ketchup, and pepper and turn into pot.
  • 4. Add beans and enough hot drained liquid to cover beans. Arrange salt pork on top; cover and bake at 250-degrees for 7-8 hours. Add additional liquid as needed. Remove cover the last hour of cooking so salt pork can brown.
  • 5. Serve with a good brown bread.

2 lb navy beans,dried
2 qt cold water
1 large onion, sliced
1 Tbsp kosher salt
4 tsp cider vinegar or juice from your pickle jar
1 tsp dry mustard
3 heaping Tbsp brown sugar, firmly packed
1/2 c dark molasses
1/4 c ketchup
freshly ground black pepper to taste
hot water if needed
1/2 lb salt pork

OLD-FASHIONED BAKED BEANS

We're especially fond of this sweet-and-smoky picnic favorite. And it's easy to make, too! Only 20 minutes of prep time needed.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 6h35m

Yield 10

Number Of Ingredients 8



Old-Fashioned Baked Beans image

Steps:

  • Heat oven to 350°F.
  • Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.
  • Cover and bake 4 hours, stirring occasionally.
  • Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.

Nutrition Facts : Calories 200, Carbohydrate 42 g, Cholesterol 5 mg, Fiber 6 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

10 cups water
2 cups dried navy beans (1 pound)
1/2 cup packed brown sugar
1/4 cup molasses
1 teaspoon salt
6 slices bacon, crisply cooked and crumbled
1 medium onion, chopped (1/2 cup)
3 cups water

OVERNIGHT OLD FASHIONED BAKED BEANS

This is the first recipe I tried to make baked beans from scratch. It has been a favourite for 20 + years.

Provided by Helen1

Categories     One Dish Meal

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 9



Overnight Old Fashioned Baked Beans image

Steps:

  • Wash beans, place in medium bowl, cover with cold water and refigerate overnight.
  • Drain beans, place in saucepan and cover with 6 cups hot water, bring to boil.
  • Reduce heat, simmer covered 40 minutes or till tender.
  • Preheat oven to 300°F.
  • Drain beans, reserve 2 cups liquid.
  • Place beans in 2 quart bean pot or casserole with tight fitting lid.
  • Mix together all other ingredients (except pork), add bean liquid and stir to combine.
  • Add pork to beans, mix in well.
  • Pour liquid ingredients over beans and stir well, be sure liquid covers beans.
  • Cover and bake 5 hours.
  • Stir every hour, if bean dry out add small amounts of boiling water as needed.
  • Note: preparation time doesn't include overnight refrigeration.

Nutrition Facts : Calories 491.5, Fat 25.5, SaturatedFat 6.2, Cholesterol 16.3, Sodium 3461.2, Carbohydrate 54.2, Fiber 11.9, Sugar 22.8, Protein 17.5

1 (450 g) package small white beans (450g = 2 1/2 cups)
1 (40 g) package dry onion soup mix (ie Lipton's)
1/3 cup molasses
2 tablespoons prepared mustard
2 tablespoons ketchup
1/4 cup brown sugar
1/2 teaspoon salt
1/4 lb salt pork, chopped into 1-inch pieces
boiling water

OLD-FASHIONED BEAN POT BAKED BEANS

This recipe is a good excuse to go antique shopping for an oven-proof, lidded bean crock. You can also use a lidded Dutch Oven. Fabulous beans--a real crowd pleaser.

Provided by PainterCook

Categories     Beans

Time 6h

Yield 8 serving(s)

Number Of Ingredients 12



Old-Fashioned Bean Pot Baked Beans image

Steps:

  • Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
  • Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
  • Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
  • In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
  • Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.

1 lb dried navy beans
1/2 cup chopped onion, plus
1 small onion, whole, peeled
1/2 cup molasses
1 teaspoon dry mustard
1/4 cup brown sugar, packed
1/2 cup maple syrup
1 tablespoon ketchup
2 teaspoons prepared yellow mustard
1/2 cup orange juice
1 teaspoon salt
1/4 lb salt pork, slices

OLD FASHIONED BAKED BEANS

This one is great for impressing non-cookers because it is really easy to make.

Provided by SNOWPRINCESS8301

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 6h35m

Yield 10

Number Of Ingredients 8



Old Fashioned Baked Beans image

Steps:

  • Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into the water.
  • Carefully pour the mixture into a slow cooker.
  • Cook on High, stirring occasionally, for 4 hours.
  • Stir 3 cups water into the mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 42.7 g, Cholesterol 8 mg, Fat 3.7 g, Fiber 10.2 g, Protein 10.7 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 15.9 g

10 cups water
2 cups dried navy beans
8 slices crisply cooked bacon, crumbled
½ cup chopped onion
½ cup packed brown sugar
¼ cup molasses
1 teaspoon salt
3 cups water

BOSTON BAKED BEANS IN BEAN POT - DURGIN-PARK

PLEASE DO not ADD ANYTHING OR CHANGE ANYTHING ABOUT THIS RECIPE. To do so means you will not be tasting The Durgin Park recipe but your own variation of it. NOT FAIR. Sorry. I appreciate that some of you have tried this recipe with your own additions but please, you are NOT reviewing MY/Durgin Park's recipe but your own! These, of course, are the ultimate Boston Baked Beans! Please take into account they need to soak overnight. You will need a 2 1/2-quart bean pot or covered casserole. Recipe By: Durgin-Park Restaurant, Boston, MA

Provided by Nana Lee

Categories     Beans

Time 6h30m

Yield 7 cups

Number Of Ingredients 9



Boston Baked Beans in Bean Pot - Durgin-Park image

Steps:

  • NOTE: Use navy beans, California pea beans, or small white beans.
  • Soak beans overnight.
  • In the morning, preheat oven to 325°F Place the baking soda in a Dutch oven and fill half way with water.
  • Bring to a boil, add the beans & boil for 10 minutes.
  • Drain beans in a colander and run cold water through them. Set aside.
  • Dice the salt pork (available in the bacon section of the grocery store)into 1-inch squares.
  • Put half of the salt pork on the bottom of the bean pot, along with the onion.
  • Put beans in the pot.
  • Put the remaining salt pork on top of the beans.
  • Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans.
  • Cover pot with lid and place the pot into the preheated oven.
  • Bake for 6 hours.
  • Check pot periodically to make sure the amount of liquid is okay.
  • Add water to the beans slowly as needed to keep them moist; DO NOT FLOOD THEM. Just "top them up".
  • Remove the pot from the oven and serve.
  • NOTE: The Durgin-Park, a Boston restaurant whose origins date back to the American Revolution, is famous for its Boston baked beans, baked Indian pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared this recipe at the restaurant for the past 37 years.
  • Durgin-Park serves 1,000 diners on an average Saturday evening. The waitresses have a reputation for their long memories: the second time you come in, you get the same thing you ordered the first time--unless you speak fast.

Nutrition Facts : Calories 540.3, Fat 27.2, SaturatedFat 9.7, Cholesterol 27.9, Sodium 893.5, Carbohydrate 59.5, Fiber 16, Sugar 18.9, Protein 16.3

1 lb dried navy beans (see NOTE)
1/2 teaspoon baking soda
1/2 lb salt pork
1/2 medium onion (peeled and uncut)
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

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