- 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
- 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.
Reviews for Boston Baked Beans
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"I would have made a little more sauce for these and also maybe not cooked the bacon all the way before putting it into the crock pot. The bacon was overcooked by the time the beans were done. Good recipe!"
"great recipe, beans are even better the next day, cook beans on high for a few hours however to be sure they get cooked well, once beans start getting saucy and brown then cut to low for several more hours"
"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!"
"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."