New England Baked Beans
Traditional comfort food goodness from New England. Go traditional with slow and low oven baking or use your crockpot and let it simmer all day.
Yield
6 servingsPrep
10 minCook
7 hrsReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
beans, dried
yellow-eyed or pea beans |
|
| 6 | cups |
water
|
|
| ¼ | pound |
salt pork
lean |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
molasses
light |
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | tablespoon |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
beans, dried
yellow-eyed or pea beans |
|
| 1.4 | l |
water
|
|
| 113.4 | g |
salt pork
lean |
|
| 5 | ml |
salt
|
|
| 118 | ml |
molasses
light |
|
| 2.5 | ml |
dry mustard
|
|
| 15 | ml |
brown sugar
|
|
Directions
Cover beans with water, bring to boil, and boil for 2 minutes.
Cover and let stand for 1 hour; then cook until tender.
Drain, reserving liquid. Put beans in an oven safe pot or your slow cooker crockpot.
Cut through the salt pork every ½ inch, making cuts 1 inch deep.
Bury the salt pork in the beans, leaving rind exposed so it gets all caramelized and crusty.
Mix 1 cup liquid and remaining ingredients; pour over beans. Add enough liquid to cover beans.
Cover; bake in pre-heated slow oven (300℉ (150℃).) for 6 to 8 hours.
Or cook on low setting of your slow cooker/crockpot for 6 to 8 hours.
Uncover pot during the last hour. (If using a crockpot turn it to high for the last hour, uncovered).
