13 boston baked bean recipes

Introduce a new flavor to your crockpot with this delicious dish made with bacon and dried navy beans.

Boston baked beans done the old-fashioned way: dried beans slow-baked for hours in a bean pot with salt pork, molasses and dry mustard, until thick, sticky and deeply sweet-savory. From scratch, no cans.

Take a trip to Boston with this savory dish that is best served with bread bowls or dinner rolls.

For those who love baked beans, try this savory crockpot recipe that tastes wonderful with a soft, crusty bread.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Navy beans slowly bake with molasses, salt pork, and mustard until they turn creamy and rich. This traditional New England side dish fills the house with sweet, smoky aromas.

A copycat Boston Market baked beans recipe loaded with great northern beans, pork and beans, ketchup, BBQ sauce, softened onions, and sliced ham. Thick, saucy, and ready in about an hour. Cookout essential.

Classic Boston baked beans slow-cooked for 8 hours with molasses, brown sugar, dry mustard, and a kick of cayenne. Crusty on top, creamy underneath. The real deal.

A high-protein twist on classic Boston baked beans using soybeans instead of navy beans. Slow-baked with molasses, ketchup, mustard, and Worcestershire until thick and smoky-sweet. Hearty, plant-powered comfort food.

Old-fashioned baked beans made from scratch with dried navy beans, molasses, brown sugar and salt pork, slow-baked all day until thick and deeply savory-sweet. The real Boston-style deal, no can required.

Homemade baked beans slow-cooked for 7 hours with white beans, molasses, ketchup, dry mustard, brown sugar, and apple cider vinegar. Old-fashioned, from-scratch Boston-style beans.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.