(Crockpot) Boston baked beans Recipe

Published: June 02, 2012

Ingredients

1	lb or 500g bag of small white beans
1	large onion
4	garlic cloves
1	chunk of fresh ginger
4	Tbs. molasses, or 4-5 Tbs. dark brown sugar
1	chunk of smoked bacon or ham, or 4-5 dried chipotle
2-3	bay leaves
2	tsp. salt
	Several grinds of black pepper
1	tsp. dried mustard powder, or 1 Tbs. prepared mustard
1	tsp dried thyme
1	tsp. ground cumin
1	tsp. cayenne pepper
½	cup ketchup
	water

Directions

Slice the onion.
Smash and roughly chop the garlic. Peel and grate the ginger.

Put all the ingredients into the pot. Pour in water to about 1 1/2 inch above the level of the beans.
Mix well.

Set crock pot / slow cooker to LOW setting.
Set the timer to 6 hours.
At that point, check on the pot – the beans may be a bit hard, or not, depending on how dry they were to start with.
Usually I find it needs at least 8 hours for the beans to get really tender and sort of caramel-colored.
Add water as needed if it looks dry. (If you can’t be there to check at the 6 hour mark, just add more water to start with so it doesn’t dry up.)