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Boston Baked Beans Recipe

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Simmered in molasses, these beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.—Darlene Duncan, Langhorne, Pennsylvania

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Boston Baked Beans Recipe

Prep: 20 min. + soaking Cook: 10 hours

Yield: 10 Servings

1200 10 1210

Ingredients

1 pound dried navy beans
6 cups water, divided
1/4 pound diced salt pork or 6 bacon strips, cooked and crumbled
1 large onion, chopped
1/2 cup packed brown sugar
1/2 cup molasses
1/4 cup sugar
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon pepper

Directions

Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight.
Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork.
In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine.
Cover and cook on low for 10-12 hours or until beans are tender. Yield: 10 servings.

Nutritional Facts 2/3 cup equals 331 calories, 6 g fat (2 g saturated fat), 12 mg cholesterol, 511 mg sodium, 58 g carbohydrate, 7 g fiber, 13 g protein.

Originally published as Boston Baked Beans in Country Woman February/March 2011, p35

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Reviews for Boston Baked Beans (2)

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Reviewed on Jul. 11, 2011 by Bobbie Power

Followed directions to the "T". "Half-baked beans" after 14 hours in the crock pot! (Just a note that my crock pot works fine). I now have them in the oven hoping they will soften up. I was to take them to work tomorrow for a pot-luck. What a disappointment!

Reviewed on Mar. 24, 2011 by azco0402

Due to time constraints, instead of using dried beans I used four cans of pork and beans (drained), mixed all ingredients in a 13x9 dish, and baked at 350 for one hour. My family loved them. They tasted just as good the next day, even cold from the fridge! This is definitely my new go-to recipe for baked beans.