Boston Baked Beans



Serving size

about 3/4 cup
400 Minutes

This recipe can be multiplied by 2, makes great leftovers, and keeps well, refrigerated, 4-5 days.

Boston Baked Beans


1 pound Beans, great northern, dried
14 cup Water (divided)
1 tsp. Olive oil
2 slice raw Bacon (diced)
2 medium White onions (diced)
1/4 cup packed Light brown sugar
2 Tbsp Molasses
1 Tbsp. No salt added tomato paste
1 tsp. Ground mustard
1/4 tsp. Ground cloves
1 Tbsp. Worcestershire sauce
1/4 tsp. Salt


Place the dried beans in a large sauce pan with 4 cups of water over high heat.

When the water boils, reduce the heat to a simmer and cook the beans for 1 hour. Stir occasionally.

Drain and rinse the beans with cool water.

Place the olive oil in a medium stock pot over medium high heat and add the bacon.

Cook for about 1 minute, stirring frequently.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the drained and rinsed beans, brown sugar, molasses, tomato paste, mustard, cloves, Worcestershire, salt, and 6 cups of water.

Stir well and simmer covered for 4 hours. Stir occasionally, and add more water one cup at a time as needed.

Cook for another hour uncovered.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce (sold in the United States) is gluten-free.


This is a low sodium recipe.

Recipe Notes

They are called “baked beans,” and you can put the pot in the oven instead of cooking these on the stovetop, but I find it easier to control the cooking using the range.

"What most moved him was a certain meal on beans."

Robert Browning