These baked beans are in the Boston style.
| Prep Time: | 10 mins |
| Cook Time: | 7 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 15 hrs 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (16 ounce) package dried navy beans
- water as needed
- 2 cups chopped sweet onion
- ¼ cup firmly packed brown sugar
- ¼ cup molasses
- 2 tablespoons cider vinegar
- 2 teaspoons dry mustard
- 1 clove garlic, minced
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
Instructions
- Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Drain navy beans and put into a pot with 5 cups water.
- Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
- Preheat oven to 250 degrees F (120 degrees C).
- Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
- Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.
- Vegetable broth can be substituted for the water.
Reviews
These baked beans turned out delicious in my hands! Great recipe! I changed just a few things: 1) I used great northern beans because that’s what I had on hand. I assume this is why it took a couple extra hours to cook or maybe it’s my altitude (mile high) 2) In the interest of controlling my sugar intake I replaced the brown sugar with the juice of one can of pineapple slices (about 2/3 or 3/4 of a cup) 3) I added salt to taste throughout the cooking process. The recipe does not call for salt but it NEEDS it. Overall, there is no pineapple flavor from the sugar substitution and the beans came out tasting AMAZING! I will definitely do this again. Note: The baked beans I made with this recipe look nothing like the photo at all. They look dark and baked and delicious much like how baked beans usually look.
This tastes great. Have you used Liquid Smoke in it? I added some and ketchup and it was great.
it was super easy and a hit with the entire family
Delicious! I made these in a slow cooker. I plugged in my slow cooker to heat up, put my soaked beans in the pressure cooker to cook, and in the meantime cut up the onion and garlic. All ingredients went into the cooker with a little water to get it mixed in nicely, then I added the beans once they came down from pressure. 4 hours on high should be enough but you can go longer to get a thicker consistency. I added salt near the end of cooking. My 5 year old ate a very large portion of these!
No changes . Have made this dish twice.
I wanted to make two different recipes over Memorial weekend using navy beans so I halved this recipe. The only change I made is that I cut back on the molasses because we do not like our beans overly sweet. Not sure we cared for the cinnamon in these but loved the apple cider vinegar. Seeing how I am not a Vegetarian, I will add cooked crumbled bacon to the top of each serving the next time I make these.