Slow Cooker Boston Baked Beans
By calypan
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 1/2-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
Details
Preparation
Step 1
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.
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