- 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.
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.
Reviews forSlow-Cooked Boston Beans
"The rum is under the brown sugar or you can substitute apple juice. This was very good but I did boil my soaked beans for half an hour. I do that whenever I bake beans to be sure beans are cooked through."
"Where's the run? How can this have been tested by TOH when there's no rum in the recipe?????"
"I learned a tip for getting tender beans from America's Test Kitchen that may change your mind about this recipe. Assemble recipe per directions and place in slow cooker. Place a sheet of tin foil onto the top of the beans and put on the cover. The tinfoil keeps the moisture next to the beans instead of up on the lid! Works much better!!! Ann Sheehy"