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Boston Baked Beans

Yield 10 servings (serving size: 3/4 cup)
Start with soaked and drained dried navy beans for this hearty baked bean dish and add flavor with onion, bell pepper, bacon, molasses, and mustard.  The long baking time at a low temperature increases the flavor and thickens the saucy bean mixture.


  • 1 pound dried navy beans (about 2 cups)
  • Vegetable cooking spray
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 4 cups water
  • 1/2 cup molasses
  • 1/3 cup ketchup
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons prepared mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper
  • 5 bacon slices, cut crosswise into thin strips

Nutrition Information

  • calories 252
  • caloriesfromfat 10 %
  • fat 2.7 g
  • satfat 0.8 g
  • monofat 1 g
  • polyfat 0.6 g
  • protein 11.3 g
  • carbohydrate 47.9 g
  • fiber 5.1 g
  • cholesterol 4 mg
  • iron 4 mg
  • sodium 348 mg
  • calcium 116 mg

How to Make It

  1. Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.

  2. Drain beans in a colander, and set aside. Coat pan with cooking spray, and place over medium-high heat until hot. Add onion and bell pepper, and sauté for 7 minutes or until tender. Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients. Cover and bake at 325° for 2 1/2 hours. Uncover and bake for an additional 1 1/2 hours or until the sauce thickens, stirring occasionally.

  3. Note: To soak beans before cooking, sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches ablove beans; cover and let stand 8 hours. Drain in a colander.