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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Boston Baked Beans

Makes: 8 servings
Prep 15 mins Bake 325°F4 hrs 30 mins Stand 8 hrs
Boston Baked Beans
  • 1 1/4  cups  dry navy beans or dry great northern beans (1/2 pound total)
  • 1  cup  chopped onion
  • 1/2  cup  chopped celery
  • 1/2  cup  chopped carrots
  • 1/4  cup  molasses
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  dry mustard
  • 1/8  teaspoon  pepper
  • 2  cups  water

1. Rinse beans. In a medium saucepan combine beans and 3 cups water. Cover and let stand 8 hours or overnight. (Or, bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and soak for 1 hour.) Rinse and drain beans.

2. In a 1-1/2-quart casserole or bean pot combine soaked beans, onion, celery, and carrots. Stir in molasses, salt, mustard, pepper, and 2 cups water.

3. Bake, covered, in a 325 degree F. oven for 4-1/2 to 5 hours or until beans are tender and most of the liquid is absorbed, stirring occasionally and adding more water as needed (up to 1 cup). Makes 8 servings.

Nutrition Facts (Boston Baked Beans)
  • Servings Per Recipe 8,
  • cal. (kcal) 133,
  • Fat, total (g) 1,
  • carb. (g) 26,
  • pro. (g) 7,
  • sodium (mg) 155,
  • Percent Daily Values are based on a 2,000 calorie diet

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