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Slow Cooker Boston Baked Beans
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Cook Time:
480 minutes
Total Time:
480 minutes
Easy slow-cooked baked beans bursting with rich molasses flavor, perfect for pairing with hot dogs.
Ingredients:
  • 1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or Great Northern beans (can also use kidney beans)
  • 1/3 cup molasses
  • 1/3 cup brown sugar
  • 3-4 Tbsp Dijon mustard
  • 1/8 teaspoon ground cloves
  • 3 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
Instructions:
  • To hydrate beans: Put beans in a large pot and cover with 2 inches of water. Let them soak overnight, or bring to a boil then soak for an hour before draining.
  • Combine molasses, brown sugar, mustard, and ground cloves with hot water, whisking until well blended.
  • Place half of the salt pork on the bottom of the slow-cooker, followed by half of the drained beans. Add a layer of chopped onion, then top with the remaining beans and salt pork. Pour the molasses water mixture over the beans until they are covered.
  • Cook the beans until tender: Slow-cook covered on low for 8 hours in a slow-cooker or 250°F oven. Check water level after a few hours and add more if needed. Season with salt to taste. Fresher beans cook faster. Beans may be ready sooner or take longer. Best enjoyed the next day. Serve with Boston brown bread.

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