Slow Cooker Boston Baked Beans Recipe
Ingredients
Scale
- 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
Instructions
- 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.
Find it online: https://cullyskitchen.com/slow-cooker-boston-baked-beans-recipe/
