Side Dishes
America’s Test Kitchen’s New England baked beans recipe delivers the slow-simmered, smoky-sweet perfection that makes this dish a New England classic. The secret lies in browning the bacon properly and balancing molasses with just the right amount of brown sugar for that signature depth.
This isn’t your grandmother’s canned beans—it’s a rich, complex side that transforms simple ingredients into something truly special through precise technique.
What sets this recipe apart is the slow cooking process, which develops layers of flavor as the beans tenderize and the sauce thickens into a glossy, caramelized finish. The bacon adds smoky richness, while the molasses brings that unmistakable tangy sweetness that defines New England baked beans.
It’s a dish that rewards patience, and the results speak for themselves—deep flavor in every bite.
By the time you’re done, you’ll have a pot of beans that’s tender yet substantial, with a sauce that’s thick enough to coat each bean perfectly. The aroma alone will have everyone gathering around the table, and the texture—creamy beans with crisp bacon bits—is impossible to resist.
This is the kind of side dish that elevates any meal, whether served alongside roasted meats or as a hearty vegetarian main.
The beauty of this recipe is its versatility—it works just as well for a casual weeknight dinner as it does for a holiday feast.
With a few simple pantry staples and an hour of hands-off cooking time, you’ll have a dish that tastes like it came from a New England kitchen. Let’s get started on creating this timeless classic.
Ingredients for america's test kitchen new england baked beans
Pantry staples meet New England tradition—just a few key ingredients for deep, smoky-sweet baked beans.
| Ingredient | Amount | Notes |
|---|---|---|
| Navel Oranges 🍊 | 2 whole | Peels removed, segmented |
| Dark Brown Sugar 🍚 | 1 ½ cups | Packed, not light brown |
| Molasses 🍯 | ½ cup | Unsulphured preferred |
| Dried Navy Beans 🌱 | 2 cups | Soaked overnight, drained |
| Thick-Cut Bacon 🥓 | 1 ½ lb | Not pre-cooked, cut into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Mustard Powder 🍯 | 1 tsp | Yellow preferred |
| Ground Cloves 🌿 | ¼ tsp | Whole cloves preferred |
| Ground Allspice 🌶️ | ¼ tsp | Freshly ground ideal |
| Bay Leaves 🌿 | 2 whole | Fresh preferred |
| Apple Cider Vinegar 🍎 | ½ cup | Not white vinegar |
| Water 💧 | 4 cups | Filtered preferred |
The bacon is non-negotiable for that signature smoky depth. Thick-cut from Costco or your butcher shop gives the best texture—avoid pre-cooked bacon, which lacks flavor. Look for applewood-smoked if available, though hickory works fine. The molasses should be unsulphured—check the label at Whole Foods or specialty stores. For the beans, dried navy beans are traditional, but Great Northern or kidney beans work too. Soak them overnight in cold water—this ensures they cook evenly and stay creamy.
No molasses? Maple syrup plus 1/4 tsp cinnamon gets you close, though the flavor won’t be identical. Running short on vinegar? Lemon juice at half the amount works, but the tang won’t be as balanced. The spices—cloves, allspice, and mustard powder—are what give this dish its signature warmth. Penzeys or bulk bins at natural food stores are best for freshness. For the oranges, Navel or Valencia work best—they’re sweeter and less acidic. If you can’t find them, grapefruit juice in a pinch, but reduce to 1/4 cup and add 1 tbsp extra sugar.
This recipe rewards patience—simmering low and slow is key. The beans will keep in the fridge for 5 days and freeze beautifully for 3 months. Reheat gently with a splash of water to restore creaminess. For make-ahead prep, soak the beans and prep the bacon the night before. The flavors deepen overnight, so if you can, start cooking in the morning for an evening meal. Store leftovers in an airtight container with a splash of vinegar to keep the sauce glossy.
Why You'll Love This Recipe
- I’ll be real: this recipe makes enough to feed my whole football-watching crew, but honestly, I’ll often portion half out for leftovers. The beans keep for five days in the fridge or freeze like a dream—just reheat and serve. My kids even ask for seconds, and that’s saying something.
- One-Pot Magic: Honestly, this recipe is my secret weapon for lazy Sundays—just toss everything in a Dutch oven, let it bubble away, and boom, dinner’s done. The thick-cut bacon renders its fat while the onions and garlic caramelize, and the beans soak up all that smoky goodness without me scrubbing a dozen pans.
- Citrus-Sweet Surprise: Between the molasses and those bright navel orange segments, these beans hit like a warm hug. The apple cider vinegar cuts through the sweetness just enough to keep it from being cloying—trust me, that tangy kick makes the difference between "meh" and "I’ll eat this every week."
- Feeds a Crowd (or Just Me): I’ll be real: this recipe makes enough to feed my whole football-watching crew, but honestly, I’ll often portion half out for leftovers. The beans keep for five days in the fridge or freeze like a dream—just reheat and serve. My kids even ask for seconds, and that’s saying something.
Step-by-step instructions for New England baked beans
Here's the method for rich, smoky-sweet baked beans with perfect texture and depth of flavor.
Cook the Bacon and Prepare Aromatics
In a large Dutch oven, cook the 1.5 lb thick-cut bacon over medium heat for 10-12 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. Remove the bacon with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pot.
In the same Dutch oven, add the 1 whole yellow onion and 4 cloves garlic cloves. Cook for 5-6 minutes until the onion is soft and translucent and the garlic is lightly golden, stirring frequently to prevent burning. This forms the flavor base for the beans.
Build the Bean Base with Sweet and Smoky Ingredients
Return the cooked bacon to the Dutch oven, breaking it into ¼-inch pieces with a wooden spoon. Add the 2 cups dried navy beans, 1.5 cups dark brown sugar, 0.5 cup molasses, 1.5 tsp kosher salt, 0.5 tsp ground black pepper, 1 tsp mustard powder, 0.25 tsp ground cloves, 0.25 tsp ground allspice, and 2 whole bay leaves. Stir well to combine all ingredients thoroughly.
Pour in the 4 cups water and bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 1 hour, stirring occasionally to prevent sticking. This initial simmer helps break down the beans and develop their texture.
Add Orange Segments and Simmer to Perfection
After the 1-hour simmer, add the 2 whole navel oranges (peels removed, segmented) and 0.5 cup apple cider vinegar. Stir gently to incorporate. The acidity from the vinegar and citrus will brighten the flavors while the orange segments add natural sweetness and moisture.
Continue simmering uncovered over low heat for 2-2.5 hours, stirring occasionally. The beans are done when they are tender but not mushy, and the sauce has thickened to a syrupy consistency. You'll notice the liquid reduces significantly, and the beans absorb all the smoky-sweet flavors.
Adjust Seasoning and Rest Before Serving
Remove the 2 whole bay leaves and taste the beans. Adjust the seasoning with additional kosher salt or apple cider vinegar if needed. The beans should be sweet, smoky, and slightly tangy with a deep, complex flavor profile.
Transfer the baked beans to a serving dish and let them rest for 15-20 minutes before serving. This resting period allows the flavors to meld together even more, ensuring each bite is perfectly balanced. Serve warm with crusty bread or alongside grilled meats for a classic New England meal.
Pro Tips For Making America'S Test Kitchen New England Baked Beans
- Crisp the Bacon Properly: That 10-12 minute cook time isn’t just about rendering fat—it’s about getting the bacon deep golden and crisp enough to crunch between your teeth. I used to rush this, and the beans ended up tasting flat. Trust me, the extra couple minutes make a real difference.
- Soak Beans Like a Pro: Dried navy beans need a good overnight soak, but don’t just toss them in water and forget. Rinse them first to remove debris, then cover with at least 2 inches of water—this recipe’s 2 cups soaked beans will expand to about 4 cups. Skimp on water, and you’ll end up with a gummy mess.
- Stir That Pot: The first hour of simmering is critical—stir those beans every 10 minutes or so. I learned this the hard way when my batch stuck to the Dutch oven like glue. A wooden spoon keeps the beans moving and prevents scorching, so they absorb all that smoky-sweet sauce evenly.
- Save the Bacon Fat: Don’t drain that rendered bacon fat after cooking the onions—it’s liquid gold for flavor. Leave it in the pot to crisp the bacon bits later and add richness to the beans. I used to wipe it out, and the dish just didn’t have the same depth. Keep it, and you’ll taste the difference.
Flavor customization for this america's test kitchen new england baked beans
Sweet Heat Boost
Want to kick up the sweetness without adding sugar? Swap ½ cup molasses for ½ cup maple syrup and add 1 tbsp cinnamon and ½ tsp nutmeg when building the bean base.
The warm spices complement the orange and vinegar beautifully, creating a cozy autumnal twist. I love this version when serving with roasted pork chops. 🍂
Spicy Kick Option
For those who love heat, stir in 1 tbsp hot sauce (like Frank's RedHot) or ½ tsp cayenne pepper with the vinegar. If you prefer a smoky heat, add 1 tsp smoked paprika to the spice blend.
The spice balances the sweetness perfectly, adding complexity to each bite. This works especially well with crispy bacon bits. 🌶️
Herb-Infused Twist
Add 2 sprigs fresh thyme or 1 tbsp dried rosemary when simmering the beans. These herbs pair wonderfully with the molasses and orange, giving the dish an earthy depth.
Remove the herbs before serving, but their aroma will infuse the beans beautifully during cooking. I find this version especially refreshing in summer. 🌿
Smoky Maple Version
Replace ½ cup molasses with ½ cup pure maple syrup and add 1 tbsp liquid smoke (like McCormick) to the initial bacon fat. This creates a deep, smoky-sweet flavor without the traditional molasses tang. The maple adds a lighter sweetness that still complements the bacon perfectly. 🔥
Cheesy Comfort Upgrade
Stir in ½ cup shredded sharp cheddar or ¼ cup crumbled blue cheese during the final 30 minutes of simmering. The cheese blends into the sauce, adding richness without overpowering the beans.
For extra indulgence, top each serving with a dollop of cream cheese before serving. This makes the beans even more satisfying as a standalone dish. 🧀
Nutrition facts
Frequently asked questions
Why does this recipe call for thick-cut bacon instead of regular bacon?
The thick-cut bacon creates a more satisfying crunch and richer flavor compared to thin-cut bacon. It browns beautifully in the Dutch oven, rendering fat that infuses the beans with deep, smoky notes. The texture difference is noticeable—thick-cut bacon holds up better to long simmering and adds a satisfying bite to each spoonful.
Can I use canned beans instead of dried navy beans?
While dried beans develop the best texture and absorb flavors deeply, you can use canned beans in a pinch—but expect a less authentic result. If using canned beans, rinse them thoroughly and reduce the 4 cups water to 2 cups to compensate for the extra liquid. The beans won’t break down as evenly, and the sauce may not thicken as well.
What if my beans aren't tender enough after 2.5 hours?
If the beans still have a firm bite, return them to the pot with 1 cup extra water and simmer for another 30-45 minutes. The key is patience—they should be tender but hold their shape, not mushy. If they’re still tough, check for overcooked beans (hard centers) and remove them before serving. Stirring occasionally prevents sticking and ensures even cooking.
How do I prevent the sauce from being too sweet?
Balance the sweetness by adjusting the apple cider vinegar or adding a pinch of kosher salt during the final 30 minutes of simmering. The vinegar’s acidity cuts through the sugar, while salt enhances all flavors. If the sauce is still too sweet, serve with a tangy side like coleslaw or a sharp cheese to balance it out.
Can I make this recipe in a slow cooker?
Yes! Cook the bacon and aromatics first, then transfer everything to the slow cooker. Cook on low for 8-10 hours or high for 5-6 hours, adding the oranges and vinegar in the last 30 minutes. The beans will absorb flavors beautifully, though the texture may be slightly softer than stovetop. Stir occasionally to prevent sticking.