SLOW-COOKER BOSTON BAKED BEANS

SLOW-COOKER BOSTON BAKED BEANS image

Yield 10 servings

Number Of Ingredients 17

SOAK:
1 lb. dry great Northern beans
6 cups water
1⁄2 tsp. baking soda
COOK:
4 oz. salt pork, trimmed of rind, cut into ½-inch cubes
2 cups diced onion
2 tsp. minced garlic
COMBINE:
1⁄2 cup pure maple syrup, divided
1⁄3 cup molasses
1 Tbsp. dry mustard
1 tsp. ground ginger
1⁄8 tsp. ground cloves
STIR IN:
1 Tbsp. cider vinegar
Salt and black pepper to taste

Steps:

Soak beans in 6 cups water in a large saucepan, covered, overnight. Add baking soda to beans. Bring beans to a boil, reduce heat, and simmer 10 minutes. Skim off any foam. Drain and reserve liquid; transfer beans to a 4- to 6-qt. slow cooker. Cook salt pork, fat side down, in a large skillet over medium heat until fat renders, 10 minutes. Turn pork over, add onion, and cook until lightly browned, 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer pork mixture to the slow cooker. Combine ¼ cup maple syrup, molasses, mustard, ginger, and cloves; stir into bean mixture. Add 2½ cups reserved cooking liquid to the slow cooker. (If you have less than 2½ cups, add enough hot water to make up the difference.) Cook beans until tender and creamy, on high setting, 5-6 hours or on low setting, 9-10 hours. Stir in remaining ¼ cup maple syrup and vinegar; season with salt and pepper