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Boston Baked Beans

Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.—Darlene Duncan, Langhorne, Pennsylvania
  • Total Time
    Prep: 20 min. + soaking Cook: 10 hours
  • Makes
    10 servings

Ingredients

  • 1 pound dried navy beans
  • 6 cups water, divided
  • 1/4 pound diced salt pork or 6 bacon strips, cooked and crumbled
  • 1 large onion, chopped
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1/4 cup sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon pepper

Directions

  • Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight.
  • Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork.
  • In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine.
  • Cover and cook on low for 10-12 hours or until beans are tender.
Health Tip: Making baked beans from scratch allows you to control the amount of sodium, which is typically high in prepared baked beans. Decrease the salt if you are following a lower-sodium diet.

Tips for Making Slow-Cooker Baked Beans

What type of beans are best for Boston baked beans?

Navy beans work best, but other small white beans such as cannellini or great northern will do, as well.

What's the benefit of using a slow cooker?

The slow-and-low method for baked beans allows the flavors to meld together—and gives you the convenience of hands-off time.

What can I serve this with?

You can serve baked beans with classic picnic fare:

Can I freeze and store this for later?

Yes. Store cooled beans in freezer containers for 2-3 months. To reheat, warm in a skillet over medium heat, adding water as necessary.
Nutrition Facts
2/3 cup: 331 calories, 6g fat (2g saturated fat), 12mg cholesterol, 511mg sodium, 58g carbohydrate (27g sugars, 7g fiber), 13g protein.

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Reviews

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Average Rating:
  • Suzanne
    Jul 3, 2020

    I wanted a good Boston Baked Beans recipe for this Fourth of July, but this one is a huge disappointment. I have to agree with the other reviewers who said that the cooking time is way off, the sauce is too thin, and the flavor is not worth all of the effort. I will keep looking for "the Boston Baked Beans" recipe because this one is not it.

  • Pam
    Nov 8, 2019

    The flavor was good but the sauce was a lot thinner that it should have been. The cooking time is way off, after 16 hours in the slow cooker I finished them off with 30 minutes in the pressure cooker,

  • ms11145
    Jun 23, 2018

    I soaked my beans overnight and then cooked them in the IP for 60 minutes before adding all of the other ingredients. I only slow cooked them for half the time. This was an okay recipe; however, some of the family tasted them early on and asked me to put in some BBQ sauce to sauce them up some which I did.

  • charla
    Feb 22, 2018

    Didn't change a thing on the recipe and these are the best baked beans. I have made these a few times now and they always come out so good.

  • SandiB75
    Mar 27, 2015

    This is a great recipe flavor wise but after reading the reviews and re-reading the directions. I realized the salt and "salt" pork are added in the beginning of cooking the beans per the recipe. This, by my own trial and error, I have found is a mistake one does NOT want to make when cooking dried beans!! For those that have had difficulty with this (or any other recipe) while cooking off beans, WAIT to add salt or salt-pork/bacon till the beans are fully cooked to your liking!!!!!! Then add your cooked salt-pork/bacon (let that blend for a while), taste, then add salt to taste...Hope this helps! Enjoy!!

  • pajamaangel
    Dec 29, 2013

    I would have made a little more sauce for these and also maybe not cooked the bacon all the way before putting it into the crock pot. The bacon was overcooked by the time the beans were done. Good recipe!

  • ThereseGreene
    Jul 24, 2013

    No comment left

  • longtimecoug
    Jul 14, 2012

    great recipe, beans are even better the next day, cook beans on high for a few hours however to be sure they get cooked well, once beans start getting saucy and brown then cut to low for several more hours

  • Bobbie Power
    Jul 11, 2011

    Followed directions to the "T". "Half-baked beans" after 14 hours in the crock pot! (Just a note that my crock pot works fine). I now have them in the oven hoping they will soften up. I was to take them to work tomorrow for a pot-luck. What a disappointment!

  • azco0402
    Mar 24, 2011

    Due to time constraints, instead of using dried beans I used four cans of pork and beans (drained), mixed all ingredients in a 13x9 dish, and baked at 350 for one hour. My family loved them. They tasted just as good the next day, even cold from the fridge! This is definitely my new go-to recipe for baked beans.