New England Baked Beans

New England Baked Beans have a complex sweet and savory blend with brown sugar, molasses, maple syrup, garlic, ketchup, bacon, and Worcestershire sauce.

Baked Beans make the perfect, filling Side Dish to serve at Summer BBQs or at a mid-week meal. For more flavorful bean recipes, try our Southern Baked Beans, Brisket Baked Beans, and Baked Bean Casserole.

New England Baked Beans in baking dish wtih bacon slices layered on top

NEW ENGLAND BAKED BEANS

This saucy bean dish is made with complex and deep flavor from a few bold ingredients. Sweeten the beans with maple, brown sugar, and molasses. Then there’s even more rich flavor with a touch of mustard, ketchup, Worcestershire sauce, and salty bacon. The sweet and tangy molasses sauce bakes into a  thickened, sweet-savory sauce in the oven to make the beans creamy and mouthwatering. 

These are honestly the best beans imaginable. The cooking process is easy, and it makes thick and delicious beans with bacon that you can serve with so many of your favorite dinner recipes. Enjoy eating baked beans on the side of Hamburgers, Grilled Chicken, or over the top of Baked Potatoes

New England Baked Beans chopped bacon in cast iron skillet

These beans are also great to add to your weekly recipes, because they’re an inexpensive food that’s filling and easy to make. Plus we’ve included alternative cooking instructions for instant pots and slow cooking later in the post, so you can make them in a variety of ways depending on your schedule. 

MORE SIDE DISH RECIPES

New England Baked Beans beans added to cast iron skillet

COOKING TIPS

  • Bacon and onion mixture: Add bacon to a large skillet or dutch oven and cook over medium-high heat until crisp on each side. Discard all but 2 tablespoons bacon grease. Then add the sliced onion to the pan with the remaining bacon grease. Cook until softened and translucent. Stir in the garlic cloves and continue cooking for 30 seconds.
  • Cooking liquid: Add the ketchup, brown sugar, molasses, maple syrup, Worcestershire sauce, ground mustard powder, salt, and black pepper. Stir thoroughly and bring the mixture to a simmer. It should all cook into a thickened, glaze-like sauce.
  • Beans: Drain beans and rinse them well. Draining is a key step, otherwise, you’ll have too much liquid for cooking, and end up with a watery pot of beans. Add a layer of beans to the pot and stir until well combined with the tangy molasses sauce.
  • Cooking time: Pour the mixture into an 8×8 inch baking dish, and top it with the bacon slices. Put it in the oven for 35-40 minutes. Cook until dish is warmed through, thickened, and bubbling around the edges. Make sure not to overcook, or you’ll have mushy, over-browned beans. However, if it isn’t bubbling yet, return the bean dish to the oven to bake for an extra few minutes.

New England Baked Beans in baking dish wtih bacon slices layered on top before cooking

VARIATIONS

  • Flavor additions: There are lots of ways you can add extra flavor to this versatile bean dish. For a more smoky flavor, try mixing in some liquid smoke or BBQ sauce with the original recipe. You can also add seasonings like paprika, garlic salt, cumin, or onion powder. If you want a spicy dish, you can add plenty of heat with a dash of hot sauce or cayenne pepper.
  • Types of beans: You can try adding different kinds of beans to this recipe to go along with the navy beans like cannellini, pinto, or Northern beans.
  • Salt Pork: Traditional Boston Baked Beans are made with salt pork instead of bacon. Salt pork is similar to slab bacon. The difference is salt pork is fattier, saltier, and has been cured longer than bacon. If you want to make a more classic Boston Baked Beans recipe, you can cook and slice salt pork to add into the old-fashioned baked beans.

New England Baked Beans in baking dish wtih bacon slices layered on top with serving spoon and beer on the side

SLOW COOKER

If you want to prep the recipe ahead of time, you can get it ready in the morning and let it cook for hours in the crock pot.

  1. Start by cooking the bacon and onion in a separate pan so that it’s browned on all sides.
  2. Add the ingredients to your crockpot.
  3. For the cooking time, you can cook on high for 4-6 hours. Or, set the crockpot to low and continue cooking for 6-8 hours until done.

PRESSURE COOKER

  • For the pressure cooker, start by setting the pot to sauté mode to cook the bacon and onion.
  • Then add in the sauce and bean ingredients, mixing thoroughly.
  • Cook at high pressure for 35 minutes.
  • Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.

DISHES TO SERVE WITH NEW ENGLAND BAKED BEANS

HOW TO STORE

  • Serve: Don’t leave the beans with bacon at room temperature for more than 2 hours.
  • Store: Let the dish cool completely, then cover or transfer beans to an airtight container to store in the fridge for 3-5 days.
  • Freeze: You can also seal and freeze any leftovers for up to 6 months.

New England Baked Beans in baking dish wtih bacon slices layered on top with serving spoon

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New England Baked Beans

New England Baked Beans have a complex sweet and savory blend with brown sugar, molasses, maple syrup, garlic, ketchup, bacon, and Worcestershire sauce.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 pound thick bacon , chopped
  • 1 yellow onion , chopped
  • 3 garlic cloves , minced
  • 1 cup ketchup
  • 1 cup brown sugar , packed
  • 1/2 cup molasses
  • 1/3 cup maple syrup
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 45 ounces low sodium navy beans , drained and rinsed well (gently)
  • 1/2 pound thick bacon strips

Instructions

  • Cook bacon in a large heavy skillet until crisp, then remove from the pan.
  • Leave about 2 tablespoons of bacon grease in the pan and safely discard the rest.
  • Add the onion on medium heat and cook until translucent and softened.
  • Stir in garlic and cook for 30 seconds.
  • Add in ketchup, brown sugar, molasses, maple syrup, Worcestershire sauce, ground mustard, salt, and pepper.
  • Stir well and bring to a simmer.
  • Stir in the navy beans until well coated.
  • Pour mixture into an 8x8 baking dish, top with bacon slices, and bake, uncovered, for 35-40 minutes.

Nutrition

Calories: 444kcal | Carbohydrates: 64g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 1073mg | Potassium: 758mg | Fiber: 6g | Sugar: 39g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg
Keyword: New England Baked Beans

New England Baked Beans Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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