be_ixf;ym_202109 d_26; ct_50
Health Information Library Recipes Classic Boston baked beans

Classic Boston baked beans

Nutrition Facts

Serving Size About 1/3 cup
Calories 152

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 4 g
Sodium 215 mg
Cholesterol 6 mg
Dietary fiber 8 g
Protein 9 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This legume dish is high in folate and is a good source of iron.

Ingredients

(Serves 12)
  • 2 cups dried small, white beans (navy beans), picked over and rinsed, soaked overnight and drained
  • 4 cups water
  • 2 bay leaves
  • 3/4 teaspoon salt, divided
  • 1 yellow onion, chopped
  • 1/2 cup light molasses
  • 1 1/2 tablespoons dry mustard
  • 3 strips thick-cut bacon, cut into 1/2-inch pieces

Directions

In a large, ovenproof pot with a tight-fitting lid or in a Dutch oven, combine the beans, water, bay leaves and 1/2 teaspoon of the salt over high heat. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans have softened but are still firm, 65 to 75 minutes. Remove from the heat and discard the bay leaves. Don’t drain the beans.

Heat oven to 350 F.

Stir the onion, molasses, mustard, bacon and the remaining 1/4 teaspoon salt into the beans. Cover and bake until the beans are tender and coated with a light syrup, 4 1/2 to 5 hours. Check periodically to make sure the beans don’t dry out, stirring and adding hot water as needed.

Last Updated: August 18th, 2015