Home Made Boston Style Baked Beans

Have you ever made Baked Beans from scratch?  It always seemed like such a scary task to me, though I don't know why.  I made refried beans from dried beans before. It is no more of a task than that.  Plus lets not forget it is so easy to get excellent baked beans in a can.  I went ahead and made this dish from scratch for my brother who was coming over for dinner.  He can have almost NO salt.  I am so glad I did, it was so good.  It tasted like candied beans! LOL.  Well not too sweet it had just the right amount of savory from the onions.  Go ahead give it a try.  Use your crock pot if you wish.  You won't regret it.

2 cups Navy Beans
12 ounce pack of Frozen chopped onions
3 tablespoons Mild Molasses
1/4 teaspoon Black Pepper
1/4 teaspoon Dry Mustard
1/2 cup Katchup
1/4 cup Brown Sugar
1/4 cup reserved bean water

Preheat oven to 325 degrees

  • Soak beans overnight in 8 cups of water.
  • The next morning, summer the beans in the same soaking water until tender, approximately 2 hours on low.  
  • Meanwhile, in a fry pan simmer onions on low until caramelized.  
  • Add Molasses, Pepper, Dry Mustard, Katchup and Brown Sugar.  Stirring occasionally, bring mixture to a medium boil.  Remove from heat
  • When beans are done, drain liquid, reserving 1/2 cup.
  • Place beans in 2 quart casserole dish.
  • Mix in sauteed onions and Sauce, mix well.
  • Make sure beans are covered with liquid, otherwise add additional reserved soaking liquid. 
  • Cover and Bake for 2 hours in oven until beans are tender and sauce is thickened. 

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