Why Is Boston Called “Beantown”?

The origin story for Boston’s flavorful nickname is in some ways as old as the city itself.

Founded by Puritans from the Massachusetts Bay Colony in 1630, Boston got its name from a hamlet in Lincolnshire, England. The genesis of its Beantown moniker dates to roughly that same time period when Puritans learned about baked beans from Native Americans, who cooked beans with maple syrup, salt, corn, and deer meat. The Pilgrims tweaked the recipe, using molasses, newly available through open trade routes, in their version. The meal, which could be made in advance in bean pots and kept warm in brick ovens, allowed the new arrivals to observe the Sabbath by not working and soon became a Sunday staple, served with brown bread.

As Boston became a bustling port city, the tradition of the rich, sweet, but inexpensive meal grew in popularity with sailors from around the world. By the end of the 19th century, bean pots were so iconic that they were used as souvenirs, although some early tourism officials lamented that such an ordinary item came to be associated with a city that prides itself as being the cradle of the American Revolution.

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While most people probably associated the Red Sox with Boston baseball, the “Beantown” nickname was so pervasive that in the 1880s, the city had a professional baseball team called the Boston Beaneaters (they would later be named the Braves, who would ultimately move to Atlanta). By the early 20th century, Boston embraced Beantown as part of a campaign to get tourists to come visit—or those who had left Boston to return. The slogan “You don’t know beans until you come to Boston” appeared on postcards and stickers. At that time Boston baked beans were a point of civic culinary pride (think New York-style pizza or Texas barbecue).

By the 21st century many Bostonians found the nickname old-fashioned and kitschy, but that doesn’t make the idea of Boston baked beans any less delicious. If your stomach is growling and you’re thinking you’d like a taste of Boston without making a trip, you can try this recipe.

Boston baked beans

Makes 6 servings.

• 2 cups dry navy beans, soaked overnight
• ½ pound uncooked bacon strips
• 1 medium onion, diced
• ½ cup ketchup
• 3 tablespoons molasses
• ¼ cup brown sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon dry mustard

Transfer your soaked beans into a saucepan, add water to cover and bring them to a boil. Reduce heat and simmer until tender (taste-test them for tenderness after an hour). Drain and reserve the boiled water.

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Preheat your oven to 325 °F (165 °C).

Using a casserole pan, Dutch oven, or, best yet, a Boston bean pot, layer half the beans and half the bacon strips, sprinkle half the onion on top. Repeat.

Whisk together the ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard and cook in a saucepan over medium heat until it boils. Stir occasionally.

Pour the sauce over the bean, bacon, and onion layers. (Use some of the reserved liquid if necessary.)

Bake covered for 1½ hours. Remove the lid and continue baking for 2 more hours. Check the beans every 30 minutes, stirring and adding reserved water if they are drying out. Beans should be soft and tender.

Serve hot with crusty bread, corn bread, or, even better, brown bread.

Adapted from AllRecipes.