Boston Baked Beans
“Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.” —Darlene Duncan, Langhorne, Pennsylvania
|Servings||Prep Time||Cook Time|
|10servings||20minutes + soaking time||10hours|
|10servings||20minutes + soaking time|
- 1 lb dried navy beans
- 6 cups water divided
- 1/4 lb diced salt pork or 6 bacon strips, cooked and crumbled
- 1 large onion chopped
- 1/2 cup brown sugar packed
- 1/2 cup molasses
- 1/4 cup sugar
- 1 tsp ground mustard
- 1 tsp salt
- 1/2 tsp ground cloves
- 1/2 tsp pepper
- 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.
What type of beans are best for Boston baked beans?
Navy beans work best, but other small white beans such as cannellini or great northern will do, as well.
What's the benefit of using a slow cooker?
The slow-and-low method for baked beans allows the flavours to meld together—and gives you the convenience of hands-off time.
Can I freeze and store this for later?
Yes. Store cooled beans in freezer containers for 2-3 months. To reheat, warm in a skillet over medium heat, adding water as necessary.
2/3 cup: 331 calories, 6g fat (2g saturated fat), 12mg cholesterol, 511mg sodium, 58g carbohydrate (27g sugars, 7g fibre), 13g protein.