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Mary Berry Summer peas and beans

Mary Berry Boston Baked Beans

Slow-braised for five hours with blackstrap molasses, dark brown sugar, and thick-cut bacon, these beans transform simple ingredients into something genuinely extraordinary. Quality ingredients handled with care yield deep, complex flavors that deliver tender beans with a glossy coating, proving why Boston baked beans earned their legendary status.
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Prep Time 8 minutes
Cook Time 5 hours
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 12 oz 350g dried navy beans
  • ¼ cup dark brown sugar
  • 2 tbsp tomato paste
  • 2 tsp blackstrap molasses
  • 2 tsp corn syrup
  • 2 tsp mustard powder
  • 2 tsp salt
  • Black pepper
  • 8 oz 250g thick-cut bacon, cut into 1in (2.5cm) cubes
  • 3 onions quartered
  • 2½ cups water

Method
 

  1. Begin by preparing the beans the night before you plan to cook. Place 12oz (350g) of dried navy beans into a large bowl and cover them completely with cold water, allowing them to soak overnight. The next day, preheat your oven to 275°F (140°C).
  2. Drain the soaked beans and rinse them thoroughly under cold running water. Transfer the beans to a saucepan, cover with fresh cold water, and bring to a boil. Boil rapidly for 10 minutes—this step is essential for removing any toxins from the beans.
  3. Then partially cover the pan and simmer for an additional 30 minutes until the beans are partially cooked but still firm. Drain the beans and set them aside.
  4. While the beans are simmering, prepare the flavor base by combining ¼ cup dark brown sugar, 2 tbsp tomato paste, 2 tsp blackstrap molasses, 2 tsp corn syrup, and 2 tsp mustard powder in a large Dutch oven.
  5. Season this mixture with 2 tsp salt and black pepper to taste, then heat gently while stirring constantly until the ingredients are well combined and the sugar has dissolved. Add 8oz (250g) of thick-cut bacon (cut into 1in cubes) and 3 onions (quartered) to the pot along with the drained beans and 2½ cups water.
  6. Bring the mixture to a boil, then cover the Dutch oven tightly and transfer it to the preheated oven. Cook for 4½ to 5 hours, stirring occasionally to guarantee even cooking and flavor distribution.
  7. The long, slow cooking process allows the beans to become tender while absorbing all the complex flavors from the bacon, molasses, and spices. Check the seasoning before serving and adjust salt and pepper as needed.

Notes

Common Mistakes and How to Fix Them

One common mistake is ending up with beans that are too mushy. This usually happens when they cook too long or at too high heat. Use gentle heat and check doneness early so the beans stay tender but intact.
Another issue is a sauce that tastes flat or overly sweet. Boston baked beans need balance. Add a small splash of vinegar or mustard if sweetness dominates. Taste halfway through cooking so adjustments are easy to make.
Watery beans are also common. This happens when the lid stays on the whole time. Let the beans cook uncovered toward the end so excess liquid reduces and the sauce turns thick and glossy.