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Slow-Cooked Boston Beans Recipe

Slow-Cooked Boston Beans Recipe

These slow-cooked beans have a little more zip than usual Boston baked beans, and the rum helps lighten the flavor. —Anne Sheehy, Lawrence, Massachusetts
TOTAL TIME: Prep: 10 min. + soaking Cook: 9 hours YIELD:8 servings


  • 1 pound dried navy beans
  • 1/4 pound sliced salt pork belly or bacon strips, chopped
  • 1-1/2 cups water
  • 1 medium onion, chopped
  • 1/2 cup molasses
  • 1/3 cup packed brown sugar
  • 1/3 cup rum or unsweetened apple juice
  • 2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • 1. Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Let stand, covered, overnight.
  • 2. Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker; add salt pork. In a small bowl, combine remaining ingredients. Stir into slow cooker.
  • 3. Cook, covered, on low 9-11 hours or until beans are tender.
    Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary. Yield: 8 servings.

Nutritional Facts

3/4 cup equals 391 calories, 9 g fat (3 g saturated fat), 8 mg cholesterol, 675 mg sodium, 60 g carbohydrate, 9 g fiber, 14 g protein.