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Slow-Cooked Boston Beans

 Slow-Cooked Boston Beans
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
8 ServingsPrep: 10 min. + soaking Cook: 9 hours


  • 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


  • Sort beans and rinse in cold water. Place beans in a large bowl; add
  • water to cover by 2 in. Let stand, covered, overnight.
  • 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.
  • Cook, covered, on low 9-11 hours or until beans are tender. Yield: 8
  • servings.
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.