Slow Cooker Boston Baked Beans

Slow Cooker Boston Baked Beans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • SOAK:

  • 1

    lb. dry great Northern beans

  • 6

    cups water

  • 1

    ⁄2 tsp. baking soda

  • COOK:

  • 4

    oz. salt pork, trimmed of rind, cut into ½-inch cubes

  • 2

    cups diced onion

  • 2

    tsp. minced garlic

  • COMBINE:

  • 1

    ⁄2 cup pure maple syrup, divided

  • 1

    ⁄3 cup molasses

  • 1

    Tbsp. dry mustard

  • 1

    tsp. ground ginger

  • 1

    ⁄8 tsp. ground cloves

  • STIR IN:

  • 1

    Tbsp. cider vinegar

  • Salt and black pepper to taste

Directions

Soak beans in 6 cups water in a large saucepan, covered, overnight. Add baking soda to beans. Bring beans to a boil, reduce heat, and simmer 10 minutes. Skim off any foam. Drain and reserve liquid; transfer beans to a 4- to 6-qt. slow cooker. Cook salt pork, fat side down, in a large skillet over medium heat until fat renders, 10 minutes. Turn pork over, add onion, and cook until lightly browned, 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer pork mixture to the slow cooker. Combine ¼ cup maple syrup, molasses, mustard, ginger, and cloves; stir into bean mixture. Add 2½ cups reserved cooking liquid to the slow cooker. (If you have less than 2½ cups, add enough hot water to make up the difference.) Cook beans until tender and creamy, on high setting, 5–6 hours or on low setting, 9–10 hours. Stir in remaining ¼ cup maple syrup and vinegar; season with salt and pepper.


Nutrition

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