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Boston Baked Beans For a Slow Cooker

From

August/September 2005

Boston Baked Beans For a Slow Cooker

For our Boston Baked Beans for a Slow Cooker recipe, we started by soaking dried beans overnight and parboiling the beans on the stovetop with a little baking soda to soften them. Browning the salt pork and onion intensified their flavor. We covered the beans with a sheet of aluminum foil in the slow cooker to contain as much heat as possible. For the best results, we kept the flavorings simple: brown sugar, molasses, Dijon mustard, and cider vinegar. We added a little molasses, mustard, and vinegar after the beans were cooked for the cleanest flavor.

Serves 4 to 6

Don't use dark or blackstrap molasses, which will become bitter tasting in the slow cooker.

Ingredients

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