Slow-Cooker Boston Baked Beans
By kimvess
Ingredients
- SOAK:
- 1 lb. dried great Northern beans
- 6 cups water
- 1 ⁄2 tsp. baking soda
- COOK:
- 4 oz. salt pork, rind removed, cut into 1/2-inch cubes
- 2 cups diced onions
- 2 tsp. minced fresh 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
Details
Servings 10
Cooking time 35mins
Adapted from cuisinerecipes.com
Preparation
Step 1
Soak beans in water in a large saucepan, covered, overnight.
Add baking soda to beans. Bring beans to a boil, then simmer 10 minutes, skimming 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 nonstick skillet over medium heat until fat renders, 10 minutes. Flip pork, add onion, and cook until lightly browned, 4 minutes.
Add garlic and cook until fragrant, 1 minute. Transfer pork mixture to slow cooker.
Combine ¼ cup maple syrup, molasses, mustard, ginger, and cloves; stir into bean mixture. Add 2½ cups reserved cooking liquid to slow cooker. (If you have less than 2½ cups, make up the difference with hot water.) Cover slow cooker and cook beans until tender and creamy on high setting, 5–6 hours, or low setting, 9–10 hours.
Stir in remaining ¼ cup maple syrup and vinegar; season with salt and pepper.
Nutrition Information
Per serving: 327 cal; 10g total fat (4g sat); 10mg chol; 238mg sodium; 51g carb; 10g fiber; 11g protein
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