Baked Beans, Boston Style

  • Active Time 15m
  • Total Time 5h 15m
  • Rating ****

Serves 8 as an entrée

I love the zing that freshly chopped ginger and horseradish add to this traditional bean pot. Served with Steamed Brown Bread, these beans make a hearty meal on their own. They are also an excellent side dish that pairs nicely with just about anything from a simple campfire cookout to a casual fish fry.


  • 4 cups dried navy or white beans
  • 1/2 pound bacon, cut into 1-inch pieces
  • 4 onions, thinly sliced
  • 8 garlic cloves, thinly sliced
  • 2 tablespoons chopped ginger
  • 2/3 cup brown sugar
  • 1 cup dark molasses
  • 1/4 cup Dijon-style mustard
  • 1 tablespoon dry mustard
  • 3 tablespoons prepared horseradish
  • 2 cups chili sauce or tomato sauce
  • Salt and freshly ground black pepper
  • About 3 quarts beef stock or water

Companion recipe: Steamed Brown Bread


FOR BEANS: The night before, spread the beans out on a baking sheet and pick through to remove any small stones or debris. Place the beans in a colander and rinse under cold running water for 1 minute. Transfer the beans to a 5 1/2-quart Dutch oven, add enough water to cover them by 3 inches and soak the beans overnight. Drain. Alternately, place the beans in the Dutch oven with enough water to cover, bring them to a full, rolling boil, cover and turn off the heat. Let the beans soak for 1 hour. Drain the beans in a colander and set aside.

TO ASSEMBLE: Preheat the oven to 325 degrees F. In a 5 1/2-quart Dutch oven, combine the bacon, onions, garlic and ginger. Cook over medium-high heat until the bacon has lightly browned and the onions are wilted, about 10 minutes. Add the drained beans, brown sugar, molasses, Dijon mustard, dry mustard, horseradish, chili sauce or tomato sauce and salt and pepper to taste. Stir to mix well. Add enough beef stock or water to just cover the beans. Cover the pot and place in the oven. Cook for 4 hours. Stir every hour and check the stock level, adding more as needed.

TO SERVE: Remove the lid and continue baking (adding more stock or water to keep the beans moist) for 2 hours longer, or until the beans are tender and the color of deep caramel. Cover and let the beans sit for 15 minutes before serving with Steamed Brown Bread.

Recipe reprinted by permission of Longstreet. All rights reserved.

RecID 3277

nutrition information per serving

770 calories; 19g total fat; 19mg cholesterol; 579mg sodium; 119g carbohydrates; 27g fiber; 35g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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