I like to try and put a fish fry on the menu at least once a week. As a side dish baked beans seem to work out exceptionally well. I like to try and prepare enough, so I have some left over, to freeze for later use. To save some time I decided to give this Slow Cooker Boston Baked Beans Recipe adapted from Cooks Country a try. The recipe itself is a basic Boston baked beans recipe, but the use of the aluminum foil over the bean in the slow cooker caught my attention. I have cooked beans in the slow cooker before, and even though they were good, the texture never seemed quite right. The aluminum foil acts as an additional cover, holding in more heat, to help cook the beans to a more tender texture. This is a simple solution to that problem that worked very well.
The next time you’re looking for a good side dish give this Slow Cooker Boston Baked Beans Recipe a try; it’s really good. This one is going on my favorites list.
Slow Cooker Boston Baked Beans Recipe
- 1 pound navy beans (they need to be soaked overnight for 8 – 12 hours in cold water)
- ½ teaspoon baking soda
- 2 bay leaves
- 4 ounces salt pork (rind removed – can also use bacon – I did use salt pork)
- 1 medium onion (chopped)
- ¼ cup mild molasses plus 2 tablespoons
- ¼ cup brown sugar (packed)
- 2 cups boiling water
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Drain beans and place them in a large kettle or Dutch oven. Cove the beans with 8 cups of water, stir in the baking soda, and add the 2 bay leaves to the mixture. Bring to a boil over medium-high heat and boil for 15 minutes scooping off any foam that collects on the top; drain, discard bay leaves and place beans in the slow cooker.
- While the beans are cooking score the fat side of the pork. In a large skillet over medium-high heat cook pork until fat is rendered. Turn pork over, add onion, and cook until onion starts to brown; mix with the beans in the slow cooker.
- Stir ¼ cup molasses, brown sugar, and water into the bean mixture. Cover top of beans with aluminum foil, and cover with slow cooker lid. Cook for 10 – 12 hours on low or 5 – 6 hours on high until beans are tender. (Time will depend on your slow cooker. Mine cooks hot so it took me 5 hours on high.)
- Off heat, remove the aluminum foil from slow cooker, and stir in the remaining 2 tablespoons of molasses, mustard, and cider vinegar. Let rest for 20 minutes or until slightly thickened.
- Salt and pepper to taste and serve hot.