• 1 lb. dried pinto beans (2-1/4 cups)
  • 12 bacon slices, cut into 1/2-inch pieces
  • 8 cups water
  • 1-⅓ cups chopped onion
  • 1 cup ketchup
  • cup pure maple syrup
  • ¼ cup apple cider vinegar
  • 1 tablespoon Coleman's dry mustard
  • 2 tablespoons mild molasses
  • 2 bay leaves
  • 1-½ tablespoon finely chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon ground pepper


Place beans in a large bowl, and add enough water to cover by 3 inches. Let stand overnight, drain and set aside.

Preheat oven to 350degF. Cook the bacon in a large heavy pot until crisp, add the beans and all remaining ingredients to the pot, and bring to a boil.

Transfer to the oven and bake uncovered until the beans are tender and the liquid thickens, stirring occasionally. This takes about 4 hours.

Side Dishes, Vegetable
MacGourmet downloadBoston Baked Beans. To import, drag image to your MacGourmet recipe box.