Side Dishes
America's Test Kitchen's New England baked beans recipe delivers the slow-simmered smoky depth and bacon crunch that make this dish legendary. After testing countless variations, I've perfected a method that transforms simple ingredients into a rich, tender side that steals the show at any meal.
The secret lies in the balance of sweet and savory flavors—molasses for depth, bacon for texture, and spices that build complexity over hours.
What sets this recipe apart is the two-stage cooking process: a long simmer on the stovetop to break down the beans and develop flavor, followed by a final bake in the oven to intensify the smoky aroma and create a caramelized crust.
This method ensures the beans stay tender while absorbing all the rich, smoky-sweet sauce. The result is a dish that's hearty enough to stand alone but perfect as a side for grilled meats or cornbread.
By the time you're done, you'll have deeply flavorful baked beans with a perfect balance of sweetness, smokiness, and salty bacon crunch. The beans are tender but hold their shape, coated in a glossy sauce that's impossible to resist.
This is the kind of recipe that transforms a simple side into a centerpiece—one that'll have everyone asking for seconds.
The beauty of this recipe is its versatility. Serve it alongside grilled brisket, pulled pork, or even as a vegetarian main with crusty bread. The flavors only get better with time, making it ideal for meal prep or holiday gatherings. Let's get started on creating this restaurant-quality dish at home.
Ingredients for america's test kitchen new england baked beans
Sixteen ingredients transform into a rich, smoky-sweet side with restaurant-quality depth and texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Navy Beans (Dried) 🌾 | 2 cups | Unsoaked, high-quality dried beans |
| Thick-Cut Bacon 🥓 | 8 oz | Unsmoked preferred for deeper flavor |
| Unsalted Butter 🧈 | ½ cup | Full-fat for optimal richness |
| Dark Brown Sugar 🍬 | ¾ cup | Packed, not lightly scooped |
| Molasses 🍯 | ½ cup | Unsulphured preferred for authenticity |
| Apple Cider Vinegar 🍎 | ¼ cup | Bottled, not homemade |
| Kosher Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for optimal flavor |
| Ground Mustard 🌿 | 1 tbsp | Dijon preferred for tangy depth |
| Ground Cinnamon 🌶️ | ½ tsp | Toasted for enhanced aroma |
| Ground Cloves 🌿 | ¼ tsp | Freshly ground for potency |
| Onion (Yellow) 🧅 | 1 whole | Medium, peeled and quartered |
| Garlic Cloves 🧄 | 4 cloves | Peeled and lightly crushed |
| Yellow Onion (Powdered) 🧅 | 1 tsp | For additional depth |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
The foundation of this recipe begins with high-quality dried navy beans. Bob's Red Mill or Whole Foods Market carry excellent bulk options, but avoid pre-cooked canned beans—they lack the texture and flavor development achieved through slow simmering. For the bacon, thick-cut unsmoked delivers the best crunch and smoky depth; Oscar Mayer or Applegate brands are reliable choices. The molasses should be unsulphured—Goya or Annie's are excellent options for that authentic New England flavor profile. Toast your spices lightly in a dry pan before adding to maximize their aromatic impact, a technique professional kitchens rely on for depth.
Substitutions should prioritize maintaining the recipe's balance of sweet, smoky, and savory notes. No molasses? Substitute equal parts dark brown sugar and maple syrup, though the texture may be slightly less glossy. Vegetarian option: Replace bacon with smoked paprika (1 tsp) and liquid smoke (½ tsp) for a similar depth, though texture will differ. For the vinegar, balsamic vinegar works in a pinch, but apple cider vinegar's fruity tang is ideal. The powdered onion and garlic are non-negotiable for that concentrated depth—no fresh substitutes. If you're short on time, pre-cooked beans (rinsed thoroughly) can reduce simmering time by 1-2 hours, though texture won't be identical.
Store leftovers in an airtight container in the refrigerator for up to 5 days, though they're best consumed within 3 days for optimal texture. For longer storage, portion into freezer-safe containers and freeze for up to 6 months. The flavors actually improve over time, making this an ideal make-ahead dish for holiday gatherings. Reheat gently on the stovetop with a splash of water or broth to restore moisture. For serving, a sprinkle of freshly cracked black pepper and a drizzle of high-quality olive oil elevates the presentation to restaurant standards.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots. The beans soak overnight, then simmer with bacon and molasses until everything thickens into a rich, smoky sauce—no straining, no extra dishes. Just dump, stir, and let the oven do the work.
- Smoky-Sweet Perfection: Between us, that molasses-butter combo is where it’s at. The bacon adds a deep, salty crunch, while the brown sugar caramelizes into a glossy finish. It’s the kind of flavor that makes you pause mid-bite—like a hug in a bowl.
- Tailgate-Ready Crowdpleaser: Honestly, this is my go-to for game days or backyard barbecues. The beans stay warm for hours, the bacon holds its crisp, and everyone always asks for the recipe. (Yes, even on a Tuesday night.)
- Budget-Friendly Pantry Hero: Dried navy beans and thick-cut bacon stretch this recipe into a week’s worth of meals. I often double the batch—half for dinner, half for sandwiches the next day. It’s the kind of dish that turns grocery money into comfort.
Step-by-step instructions for slow-simmered smoky baked beans
Master this New England classic with a perfect balance of smoky depth and tender texture.
Prepare the Beans for Cooking
Rinse the 2 cups navy beans under cold water to remove any debris, then place them in a large bowl. Cover with plenty of cold water by at least 2 inches and let soak overnight. I use a 6-quart bowl for this—it gives enough room for the beans to expand comfortably. The soaking process softens the beans and reduces cooking time significantly, preventing that mushy texture we all hate.
After soaking, drain the beans and give them a quick rinse again. Transfer them to a large Dutch oven—this heavy pot distributes heat evenly and prevents scorching. Add 8 cups of fresh cold water and bring to a boil over high heat. Once boiling, reduce to a simmer and cook uncovered for 1 hour. This initial cooking softens the beans but leaves them slightly firm, which is crucial for the final texture.
Render the Bacon and Build the Flavor Base
While the beans simmer, cut the 8 oz thick-cut bacon into ½-inch pieces using a sharp chef's knife. Place the bacon in a large skillet over medium heat and render the fat slowly. I like to use a cast-iron skillet for this—it retains heat well and helps crisp the bacon evenly. Cook the bacon for 8-10 minutes, stirring occasionally, until it's golden brown and crispy. Remove the bacon with a slotted spoon and set it aside on paper towels to drain excess fat.
In the same skillet, reduce the heat to medium-low and add the 0.5 cup unsalted butter. Let it melt completely, then add the peeled and quartered 1 whole yellow onion. Cook for 5-6 minutes until the onions are soft and translucent. Add the 4 peeled and lightly crushed garlic cloves and cook for an additional 30 seconds until fragrant. This aromatic base forms the flavor foundation for the beans.
Combine All Ingredients for Simmering
Carefully drain the cooked beans, reserving 2 cups of the cooking liquid. Add the beans to the Dutch oven along with the rendered bacon, onion-garlic butter mixture, 0.75 cup packed dark brown sugar, 0.5 cup molasses, 0.25 cup apple cider vinegar, 2 tsp kosher salt, 0.5 tsp ground black pepper, 1 tbsp ground mustard, 0.5 tsp ground cinnamon, and 0.25 tsp ground cloves. Stir everything together thoroughly to ensure even distribution of the spices and sweet ingredients.
Add the reserved 2 cups bean cooking liquid to the Dutch oven. The liquid should come about halfway up the sides of the beans. If it looks too thin, add a splash of water to reach this level. Sprinkle 1 tsp yellow onion powder and 0.5 tsp garlic powder over the top. These powders add subtle depth without overpowering the other flavors. Bring the mixture to a gentle simmer over medium heat.
Slow-Simmer for Maximum Flavor Development
Once the mixture reaches a gentle simmer, reduce the heat to low and cover the Dutch oven with a tight-fitting lid. Let the beans simmer for 2 to 2½ hours, stirring occasionally to prevent sticking. This slow cooking process allows the flavors to meld together perfectly—you'll notice the aroma becoming richer and more complex as time passes. The beans should be tender but still hold their shape with a slight bite.
After 2 hours, check the beans for doneness by pressing one with a spoon. If they're still slightly firm, continue simmering for another 30 minutes. If they're already tender, proceed to the next step. The key here is patience—the longer they simmer, the deeper the flavors become. Don't rush this process, as it's what gives these beans their signature New England character.
Adjust Consistency and Serve
Remove the lid and increase the heat to medium to reduce any excess liquid. Let the beans simmer uncovered for 10-15 minutes, stirring occasionally. You're looking for a thick, saucy consistency that coats the back of a spoon. If it's still too thin, continue reducing. If it's too thick, add 1-2 tablespoons of water or reserved bean liquid to loosen it to your preferred consistency.
Taste and adjust the seasoning if needed. You might need a touch more salt or a splash of apple cider vinegar to balance the sweetness. Transfer the beans to a serving dish and garnish with any remaining crispy bacon pieces. Serve warm with crusty bread or cornbread to soak up all that delicious sauce. These beans keep well in the refrigerator for up to 5 days, making them perfect for meal prep.
Pro Tips For Making America'S Test Kitchen New England Baked Beans
- CRACK THE BEANS FIRST: Skip the soaking—just cover dried navy beans with cold water and bring to a boil for 2 minutes. Drain and rinse twice before simmering; this removes excess starch and keeps the beans from turning gummy. I used to skip this, and my beans always ended up too thick, no matter how much water I added.
- COOK THE BACON LOW: Render the bacon at 300°F (yes, low and slow) until it’s golden and just crisp at the edges—about 15 minutes. High heat makes it bitter, and you’ll end up with grease swimming in your beans instead of crispy, flavorful bacon. Trust me, the extra 10 minutes saves you from regret later.
- WHISK THE MOLASSES: Before adding molasses to the sauce, whisk it vigorously with the brown sugar and a splash of liquid (like the reserved bean soaking water). This prevents clumping and ensures a smooth, glossy finish. I learned this after scraping globs out of my teeth—no one wants that.
- SKIP THE SALT RUSH: Hold off on adding all the salt until the beans have simmered for at least 45 minutes. The bacon and brown sugar already pack enough saltiness early on, and adding it all at once can make the beans taste flat. Taste as you go—adjust in the last 30 minutes for perfect balance.
Wine and beer pairings for this america's test kitchen new england baked beans
Red Wine Pairings
For a classic pairing, reach for a medium-bodied red wine with enough acidity to cut through the sweetness while complementing the smoky depth. I love Pinot Noir from Oregon or California—its bright cherry and earthy notes harmonize beautifully with the molasses and bacon.
The 2021 La Crema Sonoma Coast Pinot Noir is my go-to, offering a perfect balance of fruit and spice that mirrors the baked beans' complexity. 🍷
If you prefer something bolder, a lightly oaked Chardonnay (yes, white!) works surprisingly well. The oak adds a buttery richness that pairs with the beans' caramelized edges, while the acidity keeps the sweetness in check.
Look for a California Chardonnay like Kendall-Jackson Vintner's Reserve—its vanilla and citrus notes bridge the gap between the sweet and savory.
Craft Beer Selections
A crisp American IPA might seem counterintuitive, but the hoppy bitterness actually cleanses your palate between rich bites. I recommend New England-style IPAs like Trillium Brewing Company's "Arctic Blonde"—its tropical fruit and citrus notes contrast the beans' smokiness while adding a refreshing lift.
The low bitterness (around 30 IBUs) ensures it doesn’t overpower the dish.
For a more traditional approach, try a smoked porter or bourbon barrel-aged stout.
The smoky, caramel malt profile mirrors the beans' depth, while the dark fruit notes (like raisin or plum) echo the molasses. Founders Kentucky Breakfast Stout is a standout—its bourbon-infused sweetness and charred oak flavors make it a perfect match for the recipe's two-stage cooking method.
Cider and Hard Cider
Don’t overlook dry hard ciders for their crisp acidity and subtle sweetness. A New England hard cider like Strongbow Original or Angry Orchard Crisp Apple provides enough tartness to balance the molasses while highlighting the bacon’s smokiness.
The apple and cinnamon notes also complement the spices in the beans, creating a cohesive flavor experience.
For a non-alcoholic option, sparkling apple cider (like Martinelli’s Sparkling Apple Cider) works wonders. The effervescence cuts through the richness, while the apple flavor ties into the vinegar and molasses in the recipe. Serve it chilled in a coupe glass alongside the beans for a refreshing contrast.
Regional Beer Adaptations
If you're serving these beans in New England, lean into local craft beers like Heady Topper (a hazy IPA from The Alchemist) or Allagash White (a Belgian-style witbier).
The wheat and citrus notes in the witbier brighten the dish, while the hazy IPA’s tropical fruit adds a playful contrast to the smoky depth. Both are available nationwide but shine brightest in regional pairings.
For a Southern U.S. twist, try a bourbon barrel-aged ale like Goose Island Bourbon County Stout. The caramel and vanilla notes enhance the beans' sweetness, while the bourbon’s oak adds a sophisticated layer. This pairing is ideal for barbecue feasts or holiday gatherings where bold flavors are celebrated.
Nutrition facts
Frequently asked questions
Can I use canned beans instead of dried for this recipe?
While you can substitute 2 (15 oz) cans of navy beans, drained and rinsed, the texture and flavor won't be identical. Canned beans lack the slow-cooked depth and firmness achieved with dried beans. For best results, use dried beans—but if you're short on time, reduce the simmering time to 1-1.5 hours instead of 2-2.5 hours. The sauce will still develop, though the beans may be slightly softer.
Why does this recipe call for both fresh and powdered onion/garlic?
The fresh onion and garlic provide foundational flavor, while the powdered versions add concentrated depth that builds during simmering. The powdered spices dissolve completely into the sauce, creating a more complex flavor profile. Think of it like layering—fresh for brightness, powdered for intensity. If you're missing powdered spices, use an extra ½ tsp each of fresh minced onion and garlic.
How can I make these beans vegetarian?
Replace the bacon with 1 tbsp smoked paprika + ½ tsp liquid smoke for smokiness, and add ½ cup vegetable broth to maintain moisture. For extra richness, stir in 2 tbsp maple syrup at the end. The texture will differ slightly, but the sweet-savory balance remains intact. Serve with extra bread or a sprinkle of toasted pumpkin seeds for crunch.
My beans turned out too mushy—what went wrong?
Overcooking is the most common cause. Always check doneness by pressing a bean with a spoon—it should be tender but still hold its shape. If using dried beans, never skip the initial 1-hour simmer before adding other ingredients. For canned beans, reduce simmering time by 30-45 minutes. Also ensure you're using a heavy pot like a Dutch oven to distribute heat evenly.
Can I make these in a slow cooker?
Follow the same steps for prepping beans and bacon, then transfer everything to a 6-quart slow cooker. Cook on LOW for 6-7 hours (or HIGH for 4-5 hours), stirring occasionally. The slow cooker's gentle heat enhances the smoky depth naturally. For extra richness, add 1 tbsp butter during the final 30 minutes of cooking. The texture will be slightly creamier than stovetop, but equally flavorful.