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Boston Baked Beans

TOTAL TIME: Prep: 20 min. + soaking Cook: 10 hours YIELD: 10 servings.
Simmered in molasses, these slow-cooker Boston baked 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

Ingredients

  • 1 pound dried navy beans
  • 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
  • 2 cups water

Directions

  • 1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
  • 2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  • 3. Transfer beans to a 3- or 4-qt. slow cooker; add salt pork. In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and 2 cups water. Pour mixture over beans; stir to combine. Cook, covered, on low until beans are tender, 10-12 hours.

Nutrition Facts

2/3 cup: 331 calories, 6g fat (2g saturated fat), 12mg cholesterol, 511mg sodium, 58g carbohydrate (27g sugars, 7g fiber), 13g protein.

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