Boston Baked Beans

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.

Yield: 10 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 10%
  • Fat: 2.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.3g
  • Carbohydrate: 47.9g
  • Fiber: 5.1g
  • Cholesterol: 4mg
  • Iron: 4mg
  • Sodium: 348mg
  • Calcium: 116mg

Ingredients

  • 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

Preparation

  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.
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