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Oven Baked Boston Baked Beans (With Video)

    This easy Boston baked beans side dish recipe, is made with canned navy beans, onion and bacon baked until bubbly in a tangy vinegar-molasses sauce. 

    boston baked beans

    My husband was born and raised in Boston and I lived there for 9 years so this baked beans recipe is a long time coming. Don’t worry, I promise it was worth the wait.

    boston baked beans with bacon in a dish

    Hearty, comforting and great for prepping ahead of time, these easy to make baked beans is one of those crowd-pleasing side dishes that you know will always be a hit.

    Boston Baked Beans with Molasses and Bacon an easy side dish recipe

    The secret to my Boston baked beans recipe is all the sauce. Sweet, tangy and a slight kick of heat, my molasses-based sauce is made with a variety of staples you probably already have on hand including ketchup, Dijon mustard and Nature’s Intent Organic Apple Cider Vinegar.

    Preparing Boston Baked Beans with Bacon

    To keep the beans creamy and moist, I top the entire pan with pieces of bacon before baking until golden brown and bubbly. The smoky bacon is the perfect balance to the sweet molasses and acidic vinegar.

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    The ultimate party dish for feeding a crowd or easy weeknight side dish for serving with burgers or grilled chicken, I guarantee your friends and family will go crazy for these easy to make Boston baked beans. Looking for a slow cooker version? Check this recipe out!

    Boston Baked Beans with Bacon a gluten free side dish recipe

    Your fork is waiting.

    boston baked beans with bacon in a dish

    Oven Baked Boston Baked Beans (With Video)

    4.42 stars average
    This easy Boston baked beans side dish recipe, is made with canned navy beans, onion and bacon baked until bubbly in a tangy vinegar-molasses sauce. 
    PREP: 15 mins
    COOK: 1 hr
    TOTAL: 1 hr 15 mins
    Save
    Servings: 8

    Ingredients
     

    • 4 cups navy beans (drained and rinsed )
    • 1 medium onion (diced)
    • ½ cup molasses
    • ½ cup ketchup
    • 2 tablespoons Nature’s Intent Organic Apple Cider Vinegar
    • 2 tablespoons dijon mustard
    • ½ teaspoon cloves
    • 1 teaspoon smoked paprika
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon cayenne (optional)
    • 8 slices bacon (cut in 1/2 inch pieces)

    Instructions
     

    • Pre-heat oven to 350 degrees.
    • Place the beans and onion in a 9 x 13 baking dish; set aside.
    • In a medium bowl, whisk together the next 9 ingredients (molasses through cayenne) and pour mixture over the beans and onion. Top with bacon pieces and bake until warm and bubbly, about 45 minutes. 
    • Note: If you want crispy bacon on top, stick the pan under the broiler for 2-3 minutes before serving.

    Recipe Video


    Nutrition

    Calories: 263kcalCarbohydrates: 39.3gProtein: 12.1gFat: 6.1gSaturated Fat: 2.2gMonounsaturated Fat: 3.9gCholesterol: 12mgSodium: 664mgFiber: 6.3gSugar: 1g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Check out my Pinterest board to see more of my recipes!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

    21 Comments

    1. So I’m thinking 3 cans of 15 oz beans…. or two?
      15 oz can equates to 1.75 cups. IDK can you clear this up for me please. :)
      Making this Saturday for September birthday peeps bbq.

          1. So here’s the deal – I wanted this to be a weeknight side dish recipe so I used canned beans. My thought is that I’d rather people make this recipe more than once a year. That said, if you want to use dried beans soak them overnight then cook them for 1-2 hours before adding them to this recipe. I love to cook them with onion, garlic, bay and rosemary which I then discard but you’re welcome to cook the beans however you wish. :) Does that help? PS: Where in Boston are you from? I went to Boston University and my husband is from Saugus!

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