Slow-Cooked Boston Beans
TOTAL TIME: Prep: 10 min. + soaking Cook: 9 hours
YIELD: 8 servings.
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
Ingredients
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1 pound dried navy beans
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1/4 pound sliced salt pork belly or bacon strips, chopped
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1-1/2 cups water
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1 medium onion, chopped
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1/2 cup molasses
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1/3 cup packed brown sugar
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1/3 cup rum or unsweetened apple juice
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2 teaspoons ground mustard
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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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.
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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.
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3.
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 until beans are tender, 9-11 hours.
Nutrition Facts
3/4 cup: 391 calories, 9g fat (3g saturated fat), 8mg cholesterol, 675mg sodium, 60g carbohydrate (27g sugars, 9g fiber), 14g protein.
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