Slow-Cooker Boston Baked Beans

By ruthg

Classic Boston baked beans are made with salt pork, a common ingredient in many New England dishes. It's saltier than slab bacon and isn't smoked.
Makes: 10 servings (about 6 cups); Total time: Prep time: 30 minutes + soaking; Cook time: 5–6 hours (high, 9–10 hours (low)

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

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.