Boston Baked Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound of dried kidney beans1/3 cup of molasses1/2 cup of light brown sugar4 Tbsp of ground mustard1/4 tsp of ground cloves3 cups of boiling water12 oz of salt pork1 large onion
Soak beans over night according to instructions.
Set a kettle on to boil water then prepare the crock pot as follows;
Cube salt pork into 1/4 inch pieces and place half in a layer in the bottom of a slow cooker of crock pot.
Add half the beans in a layer on top of the salt pork.
Add all of the onion in one layer.
Add the second half of the beans on top of the onion.
Add the second half of the salt pork.
By now your water should be about ready to boil. Put the sugar, molasses and clove in a large, heat resistant mixing bowl. Add 3 cups of boiling water one cup at a time and whisk until the sugar is dissolved.
Carefully pour this mixture into the crock pot and gently press the beans down into the fluid, add water until the fluid level just about reaches thethe top of the beans layer. They shouldn't be covered the water should be just flush with the top of the top layer of beans and salt pork. Sprinkle the ground mustard evenly over the top.
Cook on low for 8 to 10 hours or until the beans are tender.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MIKEM394.
Set a kettle on to boil water then prepare the crock pot as follows;
Cube salt pork into 1/4 inch pieces and place half in a layer in the bottom of a slow cooker of crock pot.
Add half the beans in a layer on top of the salt pork.
Add all of the onion in one layer.
Add the second half of the beans on top of the onion.
Add the second half of the salt pork.
By now your water should be about ready to boil. Put the sugar, molasses and clove in a large, heat resistant mixing bowl. Add 3 cups of boiling water one cup at a time and whisk until the sugar is dissolved.
Carefully pour this mixture into the crock pot and gently press the beans down into the fluid, add water until the fluid level just about reaches thethe top of the beans layer. They shouldn't be covered the water should be just flush with the top of the top layer of beans and salt pork. Sprinkle the ground mustard evenly over the top.
Cook on low for 8 to 10 hours or until the beans are tender.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MIKEM394.
Nutritional Info Amount Per Serving
- Calories: 588.1
- Total Fat: 35.0 g
- Cholesterol: 36.6 mg
- Sodium: 616.9 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 10.1 g
- Protein: 13.7 g
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