Boston Baked Beans
A good basic recipe for making traditional Boston Baked Beans with brown sugar and molasses—starting with dried beans.
2 cups (1 pound) dry navy beans (or any other dry beans)
Water as needed
1/2 cup packed brown sugar
1/4 cup molasses or maple syrup
1 cup milk (or 1 cup bean liquid)
1 teaspoon salt
- Pick beans over, rinse clean in a colander, place in a large pot and add enough water to cover beans by 2-inches; soak 8 hours or overnight. Drain and rinse.
- In a large saucepan, add drained beans and 6 cups of fresh water. Bring to a boil and simmer for 2 hours.
- Drain the beans (be sure to save 1 cup of this liquid if you plan to substitute it for milk).
- In a 4-quart casserole dish (10-inch diameter; 4 1/2-inch depth) combine the beans, milk (or bean liquid,) brown sugar, molasses (or maple syrup,) and salt.
- Bake in a preheated oven at 350°F (175°C) for 1 hour.
Makes 6 servings.
Recipe provided courtesy The Michigan Bean Commission.