Best 4 Chef Johns Boston Baked Beans Recipes

Boston baked beans, a New England classic, is a flavorful and hearty dish that is perfect for any occasion. This traditional dish features navy beans simmered in a sweet and savory sauce made with molasses, brown sugar, ketchup, and a touch of mustard. The beans are typically baked in a casserole dish with salt pork or bacon, onions, and sometimes maple syrup. The result is a rich, flavorful dish that is both comforting and satisfying. This article offers a collection of Boston baked beans recipes that cater to different dietary preferences and cooking methods. From the classic recipe using salt pork to a vegetarian version with liquid smoke, and even a slow cooker option for hassle-free preparation, there's a recipe here for every home cook. Get ready to indulge in the timeless flavors of Boston baked beans, a dish that is sure to become a family favorite.

Let's cook with our recipes!

THE BEST BARBECUE BAKED BEANS

The Best Barbecue Baked Beans image

It's not a real barbecue until a dish of baked beans shows up! While there are many different versions and many different techniques, I'm here to tell you that these are the best. These are the tastiest, most satisfying, the easiest, and the meatiest. They not only make a great side dish, but if the budget's a little tight, these will absolutely work as a main course. Sprinkle the top with sliced green onion if you like.

Provided by Chef John

Categories Baked Beans

Time 11h20m

Yield 12

Number Of Ingredients 19

Ingredients

1 pound dried red beans
3 quarts water
1 bay leaf
1 ½ pounds boneless pork shoulder, cut into 2-inch cubes
1 yellow onion, chopped
1 cup barbecue sauce
½ cup ketchup
⅓ cup apple cider vinegar
¼ cup packed light brown sugar
3 tablespoons molasses
2 tablespoons yellow mustard
1 teaspoon Worcestershire sauce
1 tablespoon smoked paprika
⅛ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon garlic powder
2 ½ cups reserved bean cooking liquid
6 slices thick-cut bacon

Steps:

Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
Preheat the oven to 350 degrees F (175 degrees C).
Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 42.9 g, Cholesterol 9.5 mg, Fat 6.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 995.3 mg

BOSTON BAKED BEANS

Boston Baked Beans image

A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.

Provided by AJRHODES3

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 5h

Yield 6

Number Of Ingredients 10

Ingredients

2 cups navy beans
½ pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon dry mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

Steps:

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees 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 of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 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.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g

MY BIG FAT GREEK BAKED BEANS

My Big Fat Greek Baked Beans image

I used to believe the best baked beans came from Boston or Texas, but ever since I discovered this very hearty giant bean casserole, I have to give it to the Greeks. 'Big Fat' refers not only to size of the beans, but also to the huge flavor of this dish. Use the largest beans you can find: Gigante beans are the best, but Corona and lima beans also work great. Serve alongside grilled meat or simply with extra feta for a great vegetarian main.

Provided by Chef John

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 10h5m

Yield 10

Number Of Ingredients 17

Ingredients

1 pound dried Corona beans
3 quarts cold water
2 bay leaves
1 large red onion, diced
3 cloves garlic, sliced
2 cups tomato sauce
2 tablespoons tomato paste
3 tablespoons honey
½ cup chopped fresh dill
½ cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar
2 cups water, or more as needed
4 ounces feta cheese
1 tablespoon chopped fresh dill

Steps:

Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 38.5 g, Cholesterol 10.1 mg, Fat 13.8 g, Fiber 7.7 g, Protein 13.1 g, SaturatedFat 3.3 g, Sodium 1003.6 mg, Sugar 9.9 g

THE BEST BAKED RICE AND BEANS

The Best Baked Rice and Beans image

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

Tips:

Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
Use a variety of beans: This will give your dish a more complex flavor and texture. Try using a combination of navy beans, pinto beans, kidney beans, and black beans.
Don't overcook the beans: They should be tender but still hold their shape.
Use a good quality molasses: This will give your beans a rich, deep flavor. Look for a molasses that is dark and thick.
Add a little bit of salt pork: This will add a smoky flavor to your beans. If you don't have salt pork, you can use bacon or ham.
Bake the beans at a low temperature: This will help them develop a deep, rich flavor.
Let the beans rest before serving: This will allow the flavors to meld together.

Conclusion:

Chef John's Boston Baked Beans are a classic New England dish that is perfect for a potluck, picnic, or holiday gathering. They are easy to make and can be tailored to your own taste. With a few simple tips, you can make the perfect pot of Boston Baked Beans that will be enjoyed by everyone.