Easy Boston Baked Beans (with Canned Beans)

4.60 from 22 votes

Easy Boston Baked Beans (with Canned Beans)

This homemade Boston baked beans recipe with canned beans and pantry ingredients bakes perfectly in the oven in under an hour.

Prep Time30

Cook Time55

Rest Time10

Total Time1 35

Course: Side Dish

Cuisine: American

Keyword: baked beans, Boston baked beans, Side dish

Servings: servings (makes 5 ½ cups)

Calories: 518kcal

Author: Tara Teaspoon

Equipment

Dutch oven

Ingredients

8 ounces bacon (7 to 8 slices) plus more for garnish if desired
1 cup finely chopped onion (1 medium onion)
5 cloves garlic minced
2 tablespoons brown sugar
⅓ cup unsulfured molasses
1 can (15-ounce can) diced tomatoes
⅓ cup ketchup
2 tablespoons Worcestershire Sauce
2 tablespoons yellow mustard
2 teaspoons paprika
2 bay leaves
½ teaspoon black pepper
1 pinch ground cloves
1 teaspoon kosher salt
3 cans (15-ounce cans) navy beans drained

Instructions

Heat oven to 325ºF. Cut bacon into ½ inch pieces.
8 ounces bacon (7 to 8 slices)
Heat a 6-quart Emile Henry Ceramic Dutch oven or other Dutch oven over medium heat. Add bacon and cook, stirring often, until bacon is just crisp and fat is rendered, 7 to 10 minutes. Remove bacon to a bowl using a slotted spoon.
Add onions and garlic to the bacon fat in the pan and saute until soft and translucent, about 5 minutes. You can increase heat as needed.
1 cup finely chopped onion, 5 cloves garlic
Add all the other ingredients to the pot with the onions, including reserved bacon.
2 tablespoons brown sugar, ⅓ cup unsulfured molasses, 1 can (15-ounce can) diced tomatoes, ⅓ cup ketchup, 2 tablespoons Worcestershire Sauce, 2 tablespoons yellow mustard, 2 teaspoons paprika, 2 bay leaves, ½ teaspoon black pepper, 1 pinch ground cloves, 1 teaspoon kosher salt, 3 cans (15-ounce cans) navy beans
Bring mixture to a simmer, over medium-high heat, stirring frequently. Remove the stirring spoon, cover pot with lid and transfer to the oven. Bake until sauce has thickened, 45 to 55 minutes. Check the beans and stir once about halfway through.
Let beans rest out of the oven for 10 minutes before serving. Serve beans right from the Emile Henry ceramic Dutch oven to keep them warm, the pot will hold the heat. Garnish with extra crisped bacon if desired.

Notes

Notes: If using dried beans you will want to cook 1 pound of dried navy beans according to package directions. Drain and add them to the recipe when you would add the canned beans.

Storage: Store leftover beans in an airtight container in the fridge for up to a week. Reheat in the microwave or on the stovetop, adding ½ cup to 1 cup water as needed to make them saucy.

Nutrition