BOSTON CROCKED BEANS
It's no big deal to make a pot of real "baked" beans, especially if you forget about the baking part and use a slow cooker. The only work is cooking the bacon and onion before dumping everything into the crock. Boston beans have lots in common with barbecue. The vital ingredients-molasses, mustard, onion, and bacon-are the same components that impart the barbecue balance of sweet/sour/savory in sauces. In the slow cooker, the beans finish up just as thick and dark as any from Boston.
Yield makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- RINSE and soak the beans according to the package directions.
- COOK the bacon over medium heat in a large skillet until crisp. Remove the bacon and set aside. Discard all but about 3 tablespoons of the bacon drippings.
- COOK the onion in the drippings over medium heat until soft and lightly browned, about 5 minutes.
- DRAIN the beans and combine them with the bacon, onion, molasses, mustard, and 5 cups water in a medium to large slow cooker (at least 4 quarts). Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender. Stir occasionally and add water as necessary during cooking. Season the beans with salt to taste.
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