Gluten-Free Naturally: Boston Baked Beans

Saturday, January 10, 2026

Boston Baked Beans

Naturally Gluten-Free Meals

BOSTON BAKED BEANS

INSTRUCTIONS

2 Lbs Navy Beans, soaked overnight

1 Lb Salt Pork or Thick Slab Bacon, cut into chunks

1 Large Onion, cut up

½ Cup Catsup

¾ Cup Molasses, (not blackstrap)

½ Cup Brown Sugar

1 Tbls Salt

1 Tsp Dry Mustard

¼ Tsp Garlic Powder

DIRECTIONS

Preheat oven 350 F

Bean Pot or Dutch Oven

Soak beans overnight in club soda. In the morning rinse and drain the beans and remove any stones. Place the beans in a large pot, over high heat, and cover with water. Add a generous pinch of salt. Bring to a boil; reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes.

In a large oven safe Bean Pot or Dutch Oven, place onion on bottom and add the tender beans. Reserve the cooking water, do not discard.

In separate bowl mix remaining ingredients and pour over beans. Add enough reserved bean-cooking water to just barely cover beans, stir gently, leveling out beans so that none are sticking up above the liquid level. Cover and place in preheated oven for 5-6 hours.

Check beans once or twice per hour during baking, and stir beans gently. Add a bit of cooking water if needed to submerge the top ones, leveling them out each time. As the beans cook and get soft some will begin to split and the sauce will thicken. Remove the cover for the last hour and stop adding liquid unless the level becomes too low. Taste the beans for doneness and flavor. If necessary cook another hour or so.

When done, remove beans from oven and stir them very well. The sauce should form a thickened, starchy glaze. Serve while still warm from the oven. Leftovers can be stored in a covered container in the refrigerator and enjoyed warmed up or room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc