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Slow Cooked Boston Baked Beans Recipe

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This recipe for Slow Cooked Boston Baked Beans is from Our Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dry white beans such as navy beans or great Northern beans (can also use kidney beans)
1/3 cup molasses
1/3 cup brown sugar
3-4 T. Dijon mustard
1/8 t. ground cloves
3 cups hot water
1/2 pound salt pork (can substitute bacon), cut into 1/2 inch to 1 inch pieces
1 medium onion, chopped
Directions:
Directions:
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. Mix the molasses, brown sugar, mustard and ground cloves with 3 cups of hot water. Line the bottom of the slow cooker with half of the salt pork. Layer over with half of the drained beans. And all of the onions in a layer, then 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 the slow cooker on the low setting for 8 hours(or in a 250° 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!
Number Of Servings:
Number Of Servings:
5-6 main dish/10-12 side dish

 

 

 

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