Return to Content

Near-Boomless Boston Baked Beans


Yield: 12 servings


  • 2 pounds yellow-eye beans
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon black pepper
  • 1/4 pound bacon, diced
  • 1 quart chicken broth, approximately
  • 1/2 cup dark molasses
  • 1/2 cup dark brown sugar
  • 1 cup maple syrup


Preheat oven to 325 degrees F. Parboil beans 3 to 5 minutes in an 8-quart kettle with baking soda. Rinse beans thoroughly, cover with fresh water, and continue cooking 30 minutes longer, or until skins split. Drain well; rinse with cold water. Return beans to 8-quart kettle. Add salt, spices, bacon, and chicken broth, and simmer until beans are soft. Add molasses, brown sugar, and maple syrup. Remove from stove; place beans in a 3-quart greased baking dish or bean pot. Cover and cook 1 to 2 hours, until beans have a nice brown color. Stir occasionally, adding water or broth if needed so beans don't dry out.
Updated Wednesday, June 5th, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

4 Responses to Near-Boomless Boston Baked Beans

  1. Donna Dotts November 17, 2006 at 1:06 pm #

    It’s ‘OK’ but my family prefers the recipe we’ve been using for generations: pea beans, salt pork, onion, molasses, dry mustard cooked all day in the traditional crock.

  2. Stephen Mariani March 11, 2007 at 9:32 am #

    Wow this was delicious, thanks for the recipe.

  3. Kathryn October 26, 2014 at 11:57 am #

    Is this with dry or canned beans?

    • Aimee Seavey October 26, 2014 at 2:21 pm #

      Hi Kathryn. This recipe calls for dry beans. Thanks!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111