Best Boston Baked Beans (4 B’s)

By [e-mail]

Original recipe received from Louise House, Hampton, NH
Excellent - my husband hasn’t stopped raving about these beans.

Ingredients

• 2 Cups Navy Beans (1 package)
• 6 Cups cold water
• 1/2 lb. salt port
• 1 Large Vidala Onion curt into large chunks)
• 3 Tablespoons Molasses
• 1/2 Teaspoon Ground Black Pepper
• 1/4 - 1/2 Teaspoon Dry Mustard
• 1/2 Cup Ketchup
• 1 Tablespoon Sweet Relish
• 1 Tablespoon Worcestershire Sauce
• 1/4 Cup Brown Sugar
• 2 Tablespoons Pure Maple Syrup

Preparation

Step 1

Night before: Soak beans in 6 cups of cold water (according to package).

Next morning: Rinse beans and place in 6 cups of water on stove top.
Now simmer about 1 to 1-1/2 hours until tender.
Drain hot liquid into another pan, bowl or large measuring cup (becomes reserved liquid)
Put beans in a bean pot or slow cooker (crockpot).
Add 1-1/2 cups of the reserved liquid with beans in the crockpot

Cut salt pork into 1 inch chunks and brown all sides in a pan.
Add chopped onions and lightly cook in the pan with the cooked salt pork.

In a mixing bowl combine everything EXCEPT: Beans, Salt Pork, and Onions

Stir mixture, try to get rid of any of the brown sugar lumps.
Pour mixture over the beans in the crockpot.
Add Onions and Salt Pork.

Bake in oven for 3 to 4 hours at 350 degrees F
Or
6 to 8 hours on low in the crockpot cooker.