16 servings (serving size: 1/2 cup)

America's most famous bean dish was invented by the Puritian women of Boston. In addition to molasses and brown sugar, this verson gets its sweet tang from barbecue sauce. Rather than salt pork, turkey bacon is used to reduce fat.

How to Make It

Step 1

Sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour.

Step 2

Drain beans, and return to pan. Add 8 cups water and onion, and bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender.

Step 3

Preheat oven to 350°.

Step 4

Drain bean mixture; return to pan. Add barbecue sauce and remaining ingredients; stir well. Cover and bake at 350° for 1 hour.

Ratings & Reviews

CKay08's Review

April 29, 2013
I sometimes make just the sauce part of this recipe and use it as a glaze on the Cooking Light turkey meatloaf. My family normally doesn't like meatloaf but when make it with this sauce they love it and happily eat the next day as dinner or for lunch as a meatloaf sandwich. Like the previous posts, I've made this for potlucks or gatherings and am now specifically asked to bring it. If you are using dried beans make sure you follow the recipe directions carefully... I didn't the first time and my beans were hard and gross (but the sauce was good!)

birgundy's Review

November 04, 2011
This is a great recipe! It takes some time to prepare but it is not difficult and TOTALLY worth the results.

khkrall's Review

October 21, 2009
This has been a favorite of our family for years. We take it to cookouts, family gatherings, pot luck dinners, etc. It's always a hit and so many people ask specifically for us to bring this to a party. It's low in fat, high in fiber, and delicious to boot!