Slow-cooked Boston baked beans with molasses and salt pork. This recipe includes both traditional oven and easy crock pot methods.
Traditional Boston baked beans are a cornerstone of New England cooking, known for their deep molasses flavor, slow cooking time, and hearty texture. Originally baked low and slow in brick ovens, this classic dish has been passed down for generations as a staple for gatherings, holidays, and comforting family meals.
In this recipe, you’ll find both the traditional oven-baked method and a modern crock pot version. The oven method stays true to the old-fashioned way Boston baked beans were first made, while the slow cooker [paid link] option offers the same rich flavor with a more hands-off approach. Whether you want to honor tradition or simplify your cooking day, this recipe gives you the best of both worlds.
Why This Recipe Works
- Uses authentic New England flavors and techniques
- Offers both traditional and modern cooking methods in one recipe
- Slow cooking allows beans to absorb deep, layered flavor
- Molasses and brown sugar balance sweetness with richness
- Salt pork adds classic savory depth without overpowering
Ingredients (with Purpose & Flavor Layers)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Dried Navy Beans – The traditional bean for Boston baked beans; creamy inside while holding their shape
- Salt Pork – Adds richness, salt, and authentic New England flavor
- Yellow Onion – Builds sweetness and aromatic depth
- Molasses – Signature ingredient that creates deep, slightly bittersweet flavor
- Brown Sugar – Balances molasses and enhances caramelization
- Dry Mustard – Adds subtle sharpness to balance the sweetness
- Salt – Enhances overall flavor and seasons the beans properly
- Black Pepper – Adds gentle warmth and contrast
- Water or Reserved Bean Liquid – Keeps beans tender and forms the sauce during cooking
How to Make Boston Baked Beans
** You can find the full recipe ingredients and instructions on the printable recipe card below.
Step 1: Prepare the Beans (Required for Both Methods)
- Rinse the dried navy beans and remove any debris.
- Place beans in a large bowl and cover with cold water by several inches.
- Soak overnight or for at least 8 hours.
- Drain and transfer beans to a large pot with fresh water.
- Bring to a boil, then reduce heat and simmer 30–45 minutes until beans are just tender.
- Drain, reserving the cooking liquid.
Method 1: Traditional Oven-Baked Boston Baked Beans
- Preheat oven to 300°F.
- Place half the salt pork in the bottom of a Dutch oven [paid link] or bean pot.
- Add half the beans and half the chopped onion. Repeat layers.
- In a bowl, mix molasses, brown sugar, dry mustard, salt, and pepper.
- Pour mixture over the beans.
- Add enough reserved bean liquid to just cover the beans.
- Cover and bake 5–6 hours, checking hourly and adding liquid if needed.
- Uncover for the final hour to thicken the sauce.
Method 2: Crock Pot Boston Baked Beans
- Layer salt pork, beans, and onion in a slow cooker [paid link].
- Mix molasses, brown sugar, mustard, salt, and pepper; pour over beans.
- Add enough reserved bean liquid to barely cover the beans.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- Remove lid during the last 30 minutes if you want a thicker sauce.
Pro Tips
- Do not skip soaking; it ensures even cooking
- Keep beans barely covered to avoid watery sauce
- Flavor improves after resting overnight
- For thicker beans, uncover near the end of cooking
Recipe Variations
- Bacon Boston Baked Beans – Substitute thick-cut bacon for salt pork
- Maple Baked Beans – Replace half the molasses with maple syrup
- Vegetarian Baked Beans – Omit pork and add smoked paprika
- Spicy Baked Beans – Add cayenne or chopped chili
Serving Suggestions
- Serve with Smoked Ham or sausages
- Pair with Hot Dogs or Baked Ham
- Serve with Boston Brown Bread
- Serve alongside coleslaw or pickles
New Life for Leftovers
- Spoon over baked potatoes
- Serve on toast or biscuits
- Add to a bean-and-vegetable skillet
- Top grilled sausages or burgers
Storage Instructions
- Store in an airtight container in the refrigerator up to 4 days
- Reheat gently with a splash of water
- Freeze for up to 3 months
People Often Ask (FAQs)
Can I make Boston baked beans ahead of time?
Yes. The flavor improves after resting overnight.
Can I use canned beans?
You can, but the texture and flavor will not be as traditional.
Which method is more authentic?
The oven method is traditional; the crock pot is a modern adaptation.
Why are my beans dry?
They likely needed more liquid during cooking.
Final Thoughts
Whether you choose the traditional oven-baked method or the convenience of the crock pot, these Boston baked beans deliver rich, old-fashioned New England flavor. Save this recipe so you can make it your way, anytime.
Boston Baked Beans Recipe – Slow Cooker or Dutch Oven
Equipment
- 6 qt CrockPot or Slow Cooker [paid link] OR
- Clay Bean pot or Dutch Oven [paid link]
Ingredients
- 2 pounds Dried white beans See Note 2
- 1/2 cup Molasses
- 1 tablespoon plus 1 teaspoon Dry mustard
- 1/2 cup Dark-brown sugar
- 12 ounces Salt pork
- 2 teaspoons Salt , more or less to taste
- 1/2 teaspoon Ground black pepper
- 1 cup Onion , finely diced
- 5 cups Water (reserved from bean soaking)
Instructions
Step 1: Prepare the Beans (Required for Both Methods)
- Rinse the dried navy beans and remove any debris.
- Place beans in a large bowl and cover with cold water by several inches.
- Soak overnight, or for at least 8 hours.
- Drain the beans and place them in a large pot with fresh water.
- Bring to a boil, then reduce heat and simmer for 30–45 minutes, until beans are just tender but not fully cooked.
- Drain, reserving the cooking liquid. See Note 1
Method 1: Traditional Oven-Baked Boston Baked Beans
- This is the classic New England method and the way Boston baked beans were originally made.
- Preheat the oven to 300°F.
- Place half of the salt pork in the bottom of a heavy Dutch oven [paid link] or oven-safe bean pot.
- Add half of the beans and half of the chopped onion. Repeat layers.
- In a small bowl, mix molasses, brown sugar, dry mustard, salt, and black pepper.
- Pour the mixture over the beans.
- Add enough reserved bean cooking liquid to just cover the beans.
- Cover and bake for 5–6 hours, checking every hour and adding more liquid if needed.
- During the final hour, uncover the pot to allow the sauce to thicken and darken.
- Remove from oven when beans are tender and coated in a thick, rich sauce. See Note 3
Method 2: Crock Pot Boston Baked Beans
- Layer salt pork, beans, and onion in a slow cooker [paid link].
- Mix molasses, brown sugar, mustard, salt, and pepper; pour over beans.
- Add enough reserved bean liquid to barely cover the beans.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- Remove lid during the last 30 minutes if you want a thicker sauce. See Note 3
Video
Notes
- Retain the soaking liquid to make more colorful, flavorful beans with a thicker broth.
- Dried white beans like Navy beans or Great Northern – I prefer Navy beans for their size. Larger beans like great northern and white kidney beans take a little longer to cook.
-
How to Thicken Baked Beans if they are too watery:
- Remove 1 cup of beans, mash them with a fork, return them to the pot, and stir to combine. The starch in the beans will act as a natural thickener.
- Make a slurry of 2 tablespoons of cornstarch and 2 tablespoons of cold water. Whisk the cornstarch so that it’s smooth and then stir it into the beans. The heat in the pot will thicken the cornstarch. This is a great gluten-free alternative to flour.
- Use 2 tablespoons flour mixed with 1/4 cup cold water for each cup of liquid to be thickened. Thoroughly mix the water and flour to prevent lumps. After stirring the combined flour and water into the sauce, cook another 10 minutes until thickened.
- Beans themselves are starchy and act as a natural thickener for the sauce. Sometimes, however, the beans can be a little too thin at the end of the cooking time. This is especially true with slow cooker baked beans where the cooking liquid is not lost during cooking.
Nutrition
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I’ve made baked beans before but not using this recipe. I’m going to attempt to make enough for 50 people. Scary! I’m wondering if in your experience I could fit the amount of beans I need for that in a 6 quart slow cooker. Thanks!
I had one more question instead of salt pork can i use bacon and would it be the same amount as the salt pork. Do I have to cook it before or do I use it raw.
Hi Linda,
Absolutely. Back is a great substitution. I usually just add it raw the same way you would the salt pork. I use roughly the same amount and adjust the seasonings at the end.
Thank you for this recipe for the boston baked beans but i do not have salt pork instead would be using bacon fat. How much would I use in the recipe.
Thank You
nice recipe.
What size crockpot do I need for this?
Hi Elaine,
I use a 6 Qt. Oval and it is filled about halfway.
Hi, If I choose to skip soaking and opt to cook in Dutch oven with dry beans, is the water used to start with the same?
Hi Philip,
I have never tried this method but the beans will soak up liquid as they cook but also this will add time onto the cooking time. You would have to plan on extra hours in the oven and also to add extra water throughout the cooking time. I cannot say how long or how much since I have not tried this variation.
I would add half again the amount of water, then keep an eye on the beans as they absorb the water. While baking, you’ll want the liquid to cover the beans to prevent them from drying out. My practice is to check on the beans after the first two hours, then every 45 minutes thereafter, stirring and adding water as necessary. When adding water, make sure it’s hot.
Sorry, But Have to be honest….Beans were bitter, and the cooking time is waay off. Followed the recipe exactly, but after 8 hours on high in the crockpot, beans were still hard, and sauce watery. Beans soaked overnight for 14 hours. Had to transfer to a dutch oven after 8 hours on high. Beans still too firm, and the flavour was very bitter, and not at all enjoyable by any means.No problems with my crockpot with any other recipes. I’m 69 and have cooked baked beans many times before. Thought I would try this recipe, but would not recommend. Sorry, but have to tell it like it is.
Hi Susan,
Sorry you had problems with the recipe. That doesn’t sound right at all and isn’t the typical outcome for this recipe which my family has been making for years.
Jan 1st. The giant crock pot turned on at 12 noon yesterday. At 1:15 my city had a massive outage so there the crock sat till 4 pm. By midnight the beans were still smaller than I thought they should be, not soft and tender and a bit grainy to the chew. I left the pot on low all night. It is now 9:15 Jan. 2 and the pot has been on all night. The beans are still a bit grainy. Will this 2 lb. Boston Baked Bean batch ever be edible? It does taste delicious. Thanks for your help. Ruth
Hi Ruth,
I have never had that happen to me. You can move them to the oven at 350°F in a crock or dutch oven and see if that speeds things along for you.
Seems to me the problem could be with the beans. They could have been old. It happened to me and that was the problem.
I bet your beans were old. Or just sub-par. I’ve had this happen with chicken several times because it was old and it cooked up the same way but it just tasted off. I’ve had beans that never cooked as well.
Cute video. Are you planning to add more?
Thanks Ann. It’s a work in progress. I plan to add more but it’s very hot or miss right now.
I’m trying your recipe and can’t wait to try eat these beans. Unfortunately, I don’t have a dutch oven so I’m using my crock pot insert in the oven and using a stone cookie sheet to cover it (as mom says, ‘necessity is the mother of invention’). Question: Should I stir the beans when checking for liquid amounts or just pour the extra hot water in if it seems like there isn’t enough water during cooking? Thanks!
Hello!
I always stir them while I’m in there.
Just discovered your site and I love it! I tried the jerk recipe just for the rub and it was amazing and comes very close to what I thought jerk seasoning should taste. I want to try all your recipes including this baked bean recipe. What type of molasses is used? There’s a black strap molasses and fancy molasses in the supermarket where I shop. Thanks
Hi Shirley
No fancy molasses needed unless you’ve been wanting to give that brand a try! I use the regular “grandma’s” brand molasses that’s available here in my grocery but any molasses will work. I’m so glad you liked the jerk seasoning. :) Let me know if I can help in any other way!
Did I miss the instructions for how to bake in a bean pot? Do i keep the lid on or off, same as dutch oven? Panic ensues!!!
Hi Tina,
Yes. The directions for the bean pot are on the recipe card – they are the same as the Dutch oven. I separated the directions to make them easier to find. I hope this helps.
This recipe is wonderful! My question is, I have already soaked the beans as I have much to do before wednesday, tomorrow. Can I do the water, molasses sauce part today and keep it in the fridge and reheat tomorrow and place in oven? Or, can these beans be made 9vernight tonight and reheated tomorrow? Will I need to add a bit of hot water to loosen them up a bit? I don’t want them to be pasty. I always layer my beans with diced onion, apple and lean bacon. Isn’t cooking such a labor of love? Ahhhhhh
Thank you for a reply.
Hi Kim,
Honestly, I’ve never made them overnight and I’d hate for them to dry out while you were sleeping. As for adding the molasses mixture and refrigerating overnight, I fear the beans would soak up all the liquid and become very soft with little to no color.
I think if you covered the beans in a bowl “dry” and combined the two tomorrow and baked would be the safest bet for taste and texture.
I wish I could be of mote help. Enjoy your beans. I hope you like them.
I always cook my beans overnight in crockpot.12 hours on low and they come out perfect!
I made this but that is too much salt. I think that 2 tsp (1/2 of what is listed) would be plenty.
Otherwise the beans were delicious and easy to make. I made them in the oven… next time I’m trying the crockpot
Thanks, Crystal. I’m glad you liked it.
Very tasty for game day to feed a crowd.
Saturday night dinner, a pot of beans and some hot dogs or sausages! Yummy memories.
Great recipe! We loved it
Just like grandma used to make. My mom never made them from scratch but I am returning our family to scratch cooking like my grandma made and this is an excellent recipe! thanks so much.
Thanks, Ava. I’m so glad you enjoyed it.
hi, can you use a crock pot and slow cook? I want to bring to a party and plug in.
Thanks!
Hi Laura,
I have never made these baked beans from scratch in the slow cooker/crockpot though it can be done. If you want to cook them in the slow cooker, soak the beans overnight and drain, add all the ingredients into the slow cooker and stir to combine. Then cover, and cook on LOW for 8 to 10 hours, stirring occasionally and checking for tenderness. I have added these notes to the recipe. Thanks for taking the time to ask. I hope you enjoy them.
Made these in a Dutch icen for a cookout. They turned out great. Thanks for the recipe
yummy, we love baked beans.
Pretty much our family recipe too!
I love homemade beans.
They are heavenly :)
Hi wondering how many people does your traditional bean recipe serve? I’m having a group of 12 for dinner. We will also be serving brisket, coleslaw and cornbread. The party is tomorrow and I’m not sure if I should increase the the ingredients in the recipe or not! Help!!
Hi Alison,
I believe along with your brisket and sides that this recipe should be able to easily feed 12 people. As a rule, we generally figure between 1/2 cup to 1 cup per person. According to the California Foundation for Agriculture in the Classroom, a one-pound bag of dried beans provides 10 servings of 1/2 cup of cooked beans.
Hope this helps and that your brisket dinner is a success. It sure sounds delicious.
Saturday nigh crock of beans and hot dogs!
Did your Mom put the hot dogs in the crock to heat, too?
I want to start a blog but would like to own the domain. Any ideas how to go about this?
This sounds yummy.
Thank you!
You have got interesting posts here. I love Boston Baked Beans! I don’t have a crock like that though — can I make them in another dish instead?
No worries! If you do not have a crock, you can use a dutch oven or covered casserole dish.