BOSTON BAKED BEANS FOR A SLOW COOKER

Boston Baked Beans for a Slow Cooker image

Provided by MJMommy13

Categories Beans

Time 10h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb navy beans, picked over and soaked in cold water for 8 to 12 hours
1/2 teaspoon baking soda
2 bay leaves
4 ounces salt pork, rind removed
1 medium onion, minced
1/4 cup mild molasses, plus 2 additional tablespoons
1/4 cup packed dark brown sugar
2 cups boiling water
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
salt and pepper

Steps:

1. Set slow cooker to high to preheat. Drain beans and transfer to large Dutch oven. Add 8 cups water, baking soda, and bay leaves. Bring to boil over medium-high heat, then use wide spoon to skim off any foam that rises to top. Boil 15 minutes. Drain beans and transfer to slow cooker insert, discarding bay leaves.
2. While beans are cooking in Dutch oven, score fatty side of salt pork and cut into 2 pieces. Place scored side down in medium nonstick skillet over medium heat and cook until fat is rendered, 8 to 10 minutes. Turn salt pork over, add onion, and cook until lightly browned, about 5 minutes. Transfer to slow cooker insert. Stir 1/4 cup molasses, brown sugar, and boiling water into slow cooker insert.
3. Cover beans with piece of aluminum foil, then cover slow cooker with lid. Set slow cooker to low and cook until beans are tender and creamy, 10 to 12 hours. (Alternatively, cook on high for 5 to 6 hours.).
4. Turn off slow cooker and remove lid and aluminum foil. Stir in remaining 2 tablespoons molasses, mustard, and vinegar and season with salt and pepper to taste. Cover slow cooker with lid and let beans sit until sauce has slightly thickened, 15 to 20 minutes. Serve.

Nutrition Facts : Calories 498.6, Fat 23.8, SaturatedFat 8.5, Cholesterol 24.4, Sodium 889.5, Carbohydrate 61.6, Fiber 12.5, Sugar 26.7, Protein 11.2