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Homemade Boston Baked Beans

They don't call Boston "Beantown" for nothing! BBBs have been spreading happiness at picnics and potlucks for hundreds of years. Skill Level: Intermediate

20 min Prep
650 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 192
Protein 10.1g
Total Carbohydrates 33.9g
Dietary Fiber 9.5g
Net Carbohydrates 24.4g
Sugar 9.9g
Total Fat 2.3g
Saturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 4.4mg
Sodium 399.7mg
SmartPoints® 6.0


  • 1 pound dried navy beans
  • 6 cups water, for soaking
  • 1 pinch baking soda
  • 1 bay leaf
  • 6 slices bacon, cut into 1/2 inch pieces
  • 1 cup chopped onion
  • 1/3 cup molasses
  • 1/4 cup brown sugar
  • 1 teaspoon dried ground mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper


  1. Soak the beans in the measured water overnight in a large saucepan.
  2. The next day, add a pinch of baking soda and bay leaf, and bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
  3. Preheat oven to 300 °F. 
  4. Drain beans into a colander set over a large bowl, and reserve the liquid.
  5. Transfer the drained beans into a Dutch oven, bean pot, or heavy pot and add the rest of the ingredients. Stir until combined. Add enough of the reserved water to just barely cover the beans. Cover the pot tightly and place in the oven for 1 hour.
  6. Uncover and check the liquid level - do not stir the beans. Add some more reserved liquid if the beans are getting too dry.
  7. Cover and cook 1 more hour. Uncover and test the beans; they should be getting tender, but if they're still firm, cover and cook a bit longer, adding a splash of water if they're getting too dry.
  8. When tender, turn the heat up to 350 °F and continue to cook uncovered for another 30 minutes or so. This last 30 minutes is to give the beans a nice crust on top, as well as reduce the liquid to a thick, syrupy consistency.
  9. Remove when ready and serve hot or room temperature.


The cooking times will vary, but the process will not. After boiling, bake the beans covered until tender, and finish uncovered until the beans are crusty and liquid has thickened.

BBBs are traditionally made with navy beans, but any small dried bean will do in this recipe.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing