Easy Boston Baked Beans Recipe
Smoky, sweet, and rich with molasses flavor, these easy Boston Baked Beans are made with canned navy beans for a quicker version of the classic New England side dish. Perfect for BBQs, picnics, potlucks, and summer gatherings.
Servings: 8 servings
Calories: 156kcal
Ingredients
- 1 onion chopped
- 1 tablespoon cooking oil
- 3 (15-oz) cans navy beans
- 4 bacon strips chopped
- ⅓ cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 325 degrees F and grease a shallow casserole dish or square pan.
- Drain canned beans and reserve liquid. In a medium skillet, saute onion in oil until softened.
- Combine the beans, chopped bacon, and onion. In a separate bowl, whisk together the molasses, Worcestershire sauce, mustard, and salt and pepper. Drizzle over the beans and toss to coat. Pour just enough reserved juice from the beans to barely cover the beans.
- Cover the casserole with foil and bake in preheated oven for 45 minutes.
Notes
- Tip: For the most classic Boston baked beans flavor, use navy beans and molasses. Canned beans make this version much quicker than traditional recipes, but still give the dish that rich, smoky-sweet flavor once baked. For a meatless version, omit the bacon and sauté the onion in olive oil.
- Storing: Homemade baked beans will last three to four days in the refrigerator when stored in an airtight container.
- Reheating: Beans can be reheated easily in the microwave, on the stovetop, or in a 350-degree F oven (covered with foil).
Nutrition
Serving: 1g | Calories: 156kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 198mg | Fiber: 3g | Sugar: 12g