Slow Cooked Boston Baked Beans Recipe

• 3 cups dry white beans
• 1/2 cup molasses
• 9 cups water
• 2 teaspoons salt
• 1 medium onion, chopped
• ½ pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
• ¼ cup molasses
• 1 cup catsup
• ¼ cup brown sugar
• 2 teaspoons dry mustard

Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer.

1. Wash and pick over beans.
2. Place beans, water, salt, onions and pork in slow cooker and cover with 2 inches of water. Cover and cook on low for 13 -15 hours or until the beans are tender. (Cooking time can be reduced if beans are soaked overnight. Cook on low 8 – 10 hours)
3. Drain and reserve 2 cups of liquid.
4. Add the molasses, brown sugar, mustard with catsup.
5. Pour the molasses water mixture over the beans to just cover the beans.
6. Cover and cook in a slow-cooker on the low setting for 3 - 4 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed.
Beans are best the next day.

Serving Size: Makes 20 1/2 cup servings