Slow Cooker Boston Baked Beans–By June MacMillan–From the Kitchens of Lanark County 2003
- 1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or Great Northern beans
- 1/3 cup molasses (not black strap)
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1 tsp salt
- 1 tsp dry mustard
- 1/4 tsp pepper
- 5 cups hot water
- 1/2 pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
- 1 medium onion, (1 1/2 cups) chopped
1 Soak beans in water: Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.
2 Mix molasses, brown sugar, mustard, with water: Mix the molasses, brown sugar, mustard, with 3 cups of hot water.
3 Add ingredients to slow-cooker
4 Slow cook until beans are tender: Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed.
Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer. Best the next day.
Come and visit the Lanark County Genealogical Society Facebook page– what’s there? Cool old photos–and lots of things interesting to read.
Information where you can buy all Linda Seccaspina’s books-You can also read Linda in Hometown News