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Near-Boomless Boston Baked Beans

Near-Boomless Boston Baked Beans
2 votes, 3.00 avg. rating (66% score)
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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

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2 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.

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