Traditional Crockpot Boston Baked Beans
Take a trip to Boston with this savory dish that is best served with bread bowls or dinner rolls.
Yield
6 servingsPrep
30 minCook
10 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
navy beans
or dried peas |
|
| 2 | each |
onions
chopped |
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
molasses
|
|
| ⅓ | cup |
ketchup
|
|
| ¼ | pound |
salt pork
OR bacon, diced |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
navy beans
or dried peas |
|
| 2 | each |
onions
chopped |
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
molasses
|
|
| 79 | ml |
ketchup
|
|
| 113.4 | g |
salt pork
OR bacon, diced |
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
dry mustard
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Simmer beans in 6 cups water for 30 minutes. Allow to stand, covered, for several hours or over night until softened; drain.
Put all ingredients into crockpot. Add 1 cup water, stir to blend. Cover pot and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, stirring occasionally.
NOTE: A smoked ham shank or meaty ham bone may be cooked with the beans in place of salt pork.
