Boston Baked Beans

By Darlene Duncan, tasteofhome.comBy Darlene Duncan, tasteofhome.com

“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

Boston baked beans recipeTaste of Home
Servings Prep Time Cook Time
10servings 20minutes + soaking time 10hours
Servings Prep Time
10servings 20minutes + soaking time
Cook Time
10hours
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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.
  2. Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork.
  3. 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.
  4. Cover and cook on low for 10-12 hours or until beans are tender.
Recipe Notes
Health Tip:
Making baked beans from scratch allows you to control the amount of sodium, which is typically high in prepared baked beans. Decrease the salt if you are following a lower-sodium diet.Tips for Making Slow-Cooker Baked Beans:

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.

Nutrition Facts:

2/3 cup: 331 calories, 6g fat (2g saturated fat), 12mg cholesterol, 511mg sodium, 58g carbohydrate (27g sugars, 7g fibre), 13g protein.