{"id":54533,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/new-england-baked-beans\/"},"modified":"2025-05-27T15:35:16","modified_gmt":"2025-05-27T20:35:16","slug":"new-england-baked-beans","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/new-england-baked-beans\/","title":{"rendered":"Boston Baked Beans"},"content":{"rendered":"

Boston baked beans reign supreme as the <\/em>baked beans. It’s an all-American side dish that’s pure comfort, a Beantown classic that’s become a staple at backyard barbecues and potlucks<\/a>. To make the sensational sauce, molasses<\/a>, bacon and ketchup merge with Worcestershire, onion and garlic.<\/p>\n

While Boston baked beans do take time, they’re unquestionably worth the effort. That low, slow bake transforms the flavors, caramelizing the sugars, thickening the sauce and rendering the beans irresistibly tender for love at first bite.<\/p>\n

What are Boston baked beans?<\/h2>\n

In short, Boston baked beans are similar to regular baked beans, but with molasses instead of brown sugar used to flavor the dish. Boston was part of the Colonial molasses trade, so while Native Americans used maple syrup to sweeten their beans, colonists opted for the abundant molasses. This dish is how Boston earned the nickname “Beantown.”<\/p>\n

Old-school recipes for Boston baked beans call for salt pork or salt-cured pork belly. Today, most recipes (including ours) use bacon<\/a>.<\/p>\n

Ingredients for Boston Baked Beans<\/h2>\n

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