Traditional Boston Baked Beans Recipe (Vegetarian)

Comforting and savory, these Traditional Boston Baked Beans are the perfect dish for a barbecue! With even more sweet and tangy flavor than most baked bean recipes, you’ll love how bold and satisfying the results are.

Gone are the days of buying cans of beans at the store! Make a big batch of baked beans from scratch and you’ll be impressed by how much better they are than canned versions.

🧂 Ingredients Needed

• navy beans - soaked and rinsed navy beans are the perfect choice for these homemade Boston baked beans.
• molasses - adds a rich texture and delicious sweetness.
• seasonings - a simple blend of salt, pepper, and mustard powder is all you need for spices.
• ketchup - introduces a subtle tomato taste, adding depth to the flavor.
• brown sugar - pairs perfectly with the molasses to balance out the indulgent savory flavors with some sweetness.
• soy sauce - provides a distinct umami flavor.
• apple cider vinegar - cuts through any intense sweetness.
• liquid smoke - gives your beans the perfect amount of smoky flavor!
• yellow onion - brings out and complements the flavors of the beans and other ingredients.
• fresh chopped parsley - adds a light, fresh taste.

🔪 Instructions

Cook Beans

Add beans to a pot and cover with about an inch of water, then bring to a boil and reduce to a simmer. Cook for about an hour, or until tender.

Make Sauce

In a pot, combine the molasses, salt, pepper, mustard, ketchup, brown sugar, soy sauce, apple cider vinegar, and liquid smoke.

Cook Sauce

Bring to a boil over medium heat and cook until everything is combined and heated through.

Combine

Pour the sauce over the cooked beans and chopped onion in a mixing bowl.

Coat Beans

Add water to the beans and mix until they're all evenly covered with the sauce.

Bake Beans

Bake at 325 degrees F for 3 to 3.5 hours, checking every so often to ensure the beans aren't drying out.

❔ FAQs

Pssst...if you like saving money on groceries, check out my article on creating affordable yet tasty budget bean meals.

💡 Expert Tips and Tricks

• I like to use frozen chopped onion to cut down on prep time.
• Add a topping of crispy fried onions, tortilla chips, or breadcrumbs before baking to add a delicious crunch.
• Check the beans every half hour or so to make sure they're not drying out.
• Feel free to add more or less water depending on how thick you like the consistency of your baked beans.

📝 Substitutions and Variations

• For a simpler version of this dish, leave out the molasses, ketchup, brown sugar, soy sauce, and vinegar and instead use your favorite BBQ sauce.
• Canned navy beans can be used instead of dried navy beans to skip the soaking, rinsing, and cooking steps.
• Instead of actual onion, you could add onion powder to the sauce.
• If you can't find liquid smoke, smoked paprika or smoked salt can also provide some of that smoky flavor.
• Add extra brown sugar or maple syrup instead of molasses.
• Give your homemade Boston baked beans added nutrition with other veggies like carrots, peas, mushrooms, celery, or bell pepper. You can also add some tofu or tempeh for protein.
• For some spicy heat, add diced jalapenos, red pepper flakes, or cayenne pepper.

🥡 Storage and Reheating

Keep your baked beans in an airtight container in the fridge for 3 to 4 days, or in the freezer for several months.

To reheat, you can pop the beans in the microwave. You may want to add more water if you're worried about them drying out. If you're reheating from frozen, allow the beans to thaw in the fridge for several hours or overnight first.

🍴 What To Serve With This Dish

These traditional Boston baked beans pair perfectly with a fresh batch of Homemade Cornbread or this Cornbread Casserole, and also taste great served with Air Fryer Corn Ribs or a batch of Slow Cooker Honey Garlic Ribs.

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📋 Recipe Card

Traditional Boston Baked Beans

Recipe Author: Kristin

This traditional Boston baked beans contain even more sweet and tangy flavor than traditional baked bean recipes!

4.9 from 13 votes

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 15 minutes mins

Servings 8

Ingredients

 

1x2x3x

• ▢ 2 cups navy beans (soak them in water overnight and then rinse thoroughly)
• ▢ 3 tablespoons molasses
• ▢ 2 teaspoons salt
• ▢ ¼ teaspoon black pepper
• ▢ ½ teaspoon dry mustard
• ▢ ½ cup ketchup
• ▢ ½ cup brown sugar
• ▢ 2 teaspoons soy sauce
• ▢ 1 teaspoon apple cider vinegar
• ▢ 1 teaspoon liquid smoke
• ▢ ¾ cup diced yellow onion
• ▢ 2 tablespoons chopped parsley, for garnish (optional)

US Customary - Metric

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Instructions

 

• Place the beans in a pot over medium-high heat and cover them with about an inch of water. Bring to a boil, then reduce the heat and simmer until the beans are tender, about an hour.
  2 cups navy beans
• Preheat the oven to 325 degrees F (160 degrees C).
• Combine the molasses, salt, pepper, mustard, ketchup, brown sugar, soy sauce, apple cider vinegar, and liquid smoke in a pot, and bring to a boil over medium heat.
  3 tablespoons molasses, 2 teaspoons salt, ¼ teaspoon black pepper, ½ teaspoon dry mustard, ½ cup ketchup, ½ cup brown sugar, 2 teaspoons soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon liquid smoke
• Drain the beans and place in a casserole dish with the onion. Pour the molasses mixture over the beans and then add water so that the beans are just covered with liquid.
  ¾ cup diced yellow onion
• Cover the casserole dish and bake about 3 - 3 ½ hours, checking periodically to make sure the beans aren't drying out.
• If the liquid isn't quite thick enough, remove the cover and bake for another 15 minutes. (However, note that the sauce will thicken a bit upon standing).
• Garnish with chopped parsley, if desired.
  2 tablespoons chopped parsley, for garnish

Notes

• Taste the sauce before pouring it over the beans. Adjust the seasoning if needed, adding more salt, pepper, or sweetness according to your preference.
• In a hurry? Use a store-bought BBQ sauce as a substitute for the molasses, ketchup, brown sugar, soy sauce, and vinegar. 
• Use canned navy beans instead of dried ones to skip the soaking and long cooking process. Rinse and drain them before use.
• Use frozen diced onions to save time on chopping. Or use 1 tablespoon of onion powder if you prefer not to use fresh or frozen onions.
• No liquid smoke? Use ½ teaspoon of smoked paprika, or smoked salt instead of the regular salt, to add that smoky flavor.
• Use additional brown sugar or some maple syrup as a substitute for molasses. It won't be as rich, but it will still add sweetness.
• You can add diced carrots, celery, and bell peppers for extra nutrition and color.
  Include some mushrooms for more of a meaty texture. Or add cubed, marinated tofu or tempeh for a protein boost.
• Add spices like smoked paprika, cumin, or chili powder for a different flavor profile.
• Add a pinch of cayenne pepper, red pepper flakes, or diced jalapenos for a spicy kick.
• To change up the sweetness profile, you can use maple syrup or honey instead of the brown sugar.
• Replace some of the water with beer (such as a stout or porter) for a deep, malty flavor. Or use vegetable or chicken broth instead of water for added depth of flavor.
• Top the finished dish with crispy fried onions, breadcrumbs, or crushed tortilla chips before the final baking stage to add a nice crunch.

Recipe slightly adapted from Vegan Beans from Around the World.

Video

Nutrition

Calories: 161kcal | Carbohydrates: 37g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 810mg | Potassium: 374mg | Fiber: 5g | Sugar: 23g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

Did you enjoy this recipe?I would love to hear about it! Please leave a rating and a review to let me know, so I can continue to provide recipes that you will love!!

Update Notes: This post was originally published in June 2014, and was republished with tips, step by step photos, and a recipe change in June 2024.

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