Boston Baked Beans

Sharon's Healthy Recipes

Boston Baked Beans are a great picnic food. Making them from “scratch” with dried beans adds tremendous flavor. However, canned beans can easily be substituted.


2 cups or about 1 pound dried navy or great northern beans
1 bay leaf
1/3 cup unsulphured molasses*
2 tbs pure maple syrup
1 medium onion, chopped
2 tsp dry mustard
1 tsp garlic powder
1 to 2 tsp sea salt (adjust to taste)
2 tbs real butter (not margarine)
1 cup reserved cooking liquid

No of Servings: 8


Place dried beans in a large bowl and cover them with “purified” water (not tap water.) Allow beans to soak overnight or all day, (about 8 hours.) Drain beans. Put beans and bay leaf in crockpot and cover with fresh water. Cook for 4 to 6 hours or until beans are slightly soft. Drain beans again, reserving 1 cup of the cooking liquid. Place beans back in the crockpot. Add reserved cooking liquid and remaining ingredients. Stir well to combine. Cook in crockpot for 3 to 4 hours. (An alternative is to place prepared beans in a roasting pan and bake in the oven at 350 degrees for an hour.


Unsulphured molasses is found in the health food section of the grocery store along with other sweeteners. I use Plantation Barbados Unsulphured Molasses.

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