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boston baked beans in a white bowl
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Boston Baked Beans

Tangy yet sweet this Boston Baked Beans recipe can be made on the stovetop or in a crockpot. Don't like tang? I have alterations for that too!
Course Side Dish
Cuisine American
Keyword boston baked beans, boston baked beans recipe, how to make boston baked beans
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 623kcal
Author Lauren

Ingredients

  • 5 slices bacon
  • 1 small onion diced
  • 1 clove garlic minced
  • 1/4 cup maple syrup
  • 2 tablespoons mustard
  • 1 1/2 cups ketchup
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon dry mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 1/2 teaspoon ground pepper
  • 1 teaspoon garlic salt
  • 1 tablespoon molasses
  • 60 ounces pinto beans 4 cans, drained and rinsed
  • 1/2 cup water

Instructions

Stovetop Directions

  • Place a large pot over medium heat. Slice bacon into small bite-sized pieces and brown in the pot. Stir in onions and garlic and cook another 2 minutes or so. Pour in remaining ingredients and cook to bring to simmer, then reduce heat to medium-low, cover and cook for 4 hours. 

Crockpot Directions

  • Place a large pot over medium heat. Slice bacon into small bite-sized pieces and brown in the pot. Stir in onions and garlic and cook another 2 minutes or so. Pour in remaining ingredients and cook to bring to simmer, then transfer to a pre-warmed crockpot and cook on low for 8 hours. The longer these cook the better they taste. Serve with anything you'd like!

Notes

Reduced Tangy Flavor: If you just want these to taste more like plain Boston baked beans and reduce the tang, replace the vinegar with another tablespoon of brown sugar and voila! Problem solved.

Nutrition

Calories: 623kcal | Carbohydrates: 108g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 1145mg | Potassium: 1586mg | Fiber: 26g | Sugar: 29g | Vitamin A: 310IU | Vitamin C: 6.1mg | Calcium: 173mg | Iron: 6.6mg