Boston Baked Beans


Boston Baked Beans


  • 1 lb. dried great northern beans
  • 1 lb. thick-sliced bacon strips, chopped
  • 2 lg. onions, chopped
  • 1 lg. green pepper, chopped
  • 3 garlic cloves, minced
  • 2 cups ketchup
  • 2 cups packed dark brown sugar
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1/4 cup Worcestershire sauce


  1. Sort beans and rinse with cold water.
  2. Place beans in a Dutch oven; add enough water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until beans are softened.
  3. Drain and rinse beans, discarding liquid. Return beans to the Dutch oven; add 6 cups water. Bring to a boil.
  4. Reduce heat; cover and simmer for 1 hour or until beans are almost tender.
  5. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
  6. Sauté onions and green pepper in drippings until tender. Add garlic; cook 1 minute longer.
  7. Stir in the ketchup, brown sugar, molasses, syrup and Worcestershire sauce.
  8. Drain beans, reserving cooking liquid; place in an ungreased 3-quart baking dish. Stir in onion, green pepper and bacon.
  9. Cover and bake at 300 F for 2 1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed.


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