Preparation time
Cooking time


For 4 Person(s)

Boston Baked Beans

  • 900 g drained canned small white (haricot) beans
  • 227 g unsmoked back bacon cut into pieces
  • 1 onion, finely diced
  • 3 tbsp molasses/black treacle
  • 2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp dry mustard
  • 120 g tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 55 g brown sugar


If using dried beans, soak beans overnight in cold water, drain and simmer the beans in fresh water.

Preheat oven to 325°F (165°C).

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough water (or retained cooking liquid) to cover the beans. Cover the dish with a lid or aluminum foil.


Bake for 3-4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Recipe notes

Amounts of spices and flavorings can be adjusted to suit tastes.

Recipe can be doubled up for larger quantities using a larger casserole dish to fit quantity.