Boston Baked Beans

Haricot beans cooked slowly in a mixture of tomato ketchup, mustard, onions, brown sugar and spices.


2 ½ cups dried haricot beans
1 ½ cups chopped onion
5 cups water
½ cup ketchup/ tomato sauce
1/3 cup molasses
1/3 cup brown sugar
1 tsp mustard
1 tsp salt
¼ tsp pepper

Warning: Be careful with beans. Red and white kidney beans contain a toxin which is not destoyed by slow cooking.

Soak the beans overnight. Discard the water. Replace with fresh water. Heat the water until boiling, then boil for 15 minutes. Drain.

Combine beans, onion, and water in slow cooker and stir. Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Add remaining ingredients, stir well. Cover and cook on high for 2 to 3 hours or on Low for 4 to 6 hours. Serve with baked potatoes and a salad. Can also be served as a breakfast dish.

Serves 6

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