(Crockpot) Boston baked beans PRINT
|1||lb or 500g bag of small white beans|
|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|
|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|
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.
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.)