Boston Baked Beans Recipe

By carol gorman

Ingredients

• 1 pound dried navy beans
• 6 cups water, divided
• 1/4 pound diced salt pork or 6 bacon strips, cooked and crumbled
• 1 large onion, chopped
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1/4 cup sugar
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon pepper

Preparation

Step 1

Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight.

Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork.

In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine.

Cover and cook on low for 10-12 hours or until beans are tender.
Yield: 10 servings.

Originally published as Boston Baked Beans in Country Woman
February/March 2011, p35