Slow Cooker Boston Baked Beans
Ingredients
- 1 pound Navy beans
- 1/3 cup molasses
- 1/3 cup brown sugar
- 3 to 4 tablespoons Dijon mustard
- 1/8 teaspoon ground cloves
- 3 cups water
- 1/2 pound salt pork
- 1 medium onion
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Instructions
- Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.
- Whisk together the molasses, brown sugar, mustard, and ground cloves with 3 cups of hot water.
- Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the chopped onion in a layer.,Top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.
- Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed.,Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer. Best the next day.,Serve with Boston brown bread.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original