Sweet, Savory, and Slow-Cooked—A True New England Classic Made Clean

Boston baked beans are the kind of cozy, slow-simmered dish that tastes like it came straight from a cast iron pot over an old wood stove. Rich, slightly sweet, and deeply savory, they’re traditionally made with molasses and salt pork—but this clean version lightens things up without losing an ounce of that classic flavor.

I first made this Boston baked beans recipe one fall weekend when I was craving something hearty but didn’t want anything heavy or processed. The low-and-slow method fills your house with that warm, caramelized aroma, and the end result? Tender, flavorful beans that make the perfect side—or even a main dish with crusty bread or roasted veggies.

This recipe is made from scratch with pantry staples and no refined sugar, making it perfect for clean comfort food lovers.

Ingredients

• 1½ cups dried navy beans (or great northern beans), soaked overnight and drained

• 4 cups water (for cooking beans)

• 1 small onion, finely chopped

• 2 tablespoons olive oil

• 3 tablespoons molasses (unsulphured)

• 2 tablespoons maple syrup

• 1 tablespoon tomato paste

• 1 tablespoon apple cider vinegar

• 1 teaspoon dry mustard

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: 2 oz uncured turkey bacon or nitrate-free bacon, chopped

Instructions

1. Soak the Beans: Cover dried beans with water and let soak overnight. Drain and rinse.

2. Cook the Beans: In a large pot, add soaked beans and 4 cups of fresh water. Bring to a boil, reduce heat, and simmer for 45–60 minutes until tender but not mushy. Drain and set aside.

3. Sauté Flavor Base: In a Dutch oven or heavy pot, heat olive oil. Add chopped onion (and optional turkey bacon) and sauté until soft and fragrant, about 5 minutes.

4. Mix Sauce: Stir in molasses, maple syrup, tomato paste, vinegar, dry mustard, paprika, salt, and pepper. Add cooked beans and enough water to just cover the beans (about 1–1½ cups).

5. Bake Low & Slow: Preheat oven to 300°F (150°C). Cover and bake for 2½–3 hours, stirring occasionally and adding a splash of water if needed. Remove lid for the last 30 minutes to caramelize the top.

Sarah’s Clean Comfort Tips

• Make It Meatless: Skip the bacon for a delicious plant-based side dish.

• No Molasses? You can sub with more maple syrup, but molasses gives that true New England flavor.

• Make Ahead: These beans reheat beautifully—great for prepping ahead for the week.

• Serve With: Roasted veggies, grilled chicken, or alongside a fall salad and crusty bread.

Why You’ll Love This Recipe

These baked beans are a wholesome twist on a slow-cooked classic. Sweet, savory, and full of that rich depth of flavor—without any refined sugar or canned shortcuts. Whether you’re making a cozy weekend dinner or prepping clean sides for the week, this recipe delivers real comfort in every bite.

Nutrition (Per Serving – serves 4):
Calories: 290
Protein: 12g
Fat: 6g
Carbs: 47g
Fiber: 9g
Sugar: 12g