Boston Baked Beans

Boston Baked Beans

Committee meeting working lunch, 2/9/12 – served with roasted sweet potatoes and whole wheat biscuits

Adapted from Simply Recipes

These baked beans take a long time to cook, but only a very short time to put together. If you have a slow cooker, you can let the beans cook overnight or all day long and return to a delicious meal with very little effort.

  • 1 lb (2 – 2 ¼ cups) dried beans, preferably white beans such as navy beans or great northern beans, but you can use any kind*
  • ⅓ cup molasses
  • 3 tbsp mustard, preferably Dijon
  • ⅛ teaspoon ground cloves
  • 3 cups warm water
  • 6-8 oz salt pork or bacon, chopped into ½” to 1” pieces
  • 1 onion, chopped*

Soak beans in a large amount of water for 12-24 hours. Drain beans.

If you do not have a slow cooker, preheat the oven to 250 degrees.

In a medium bowl, combine molasses, mustard, cloves, and water.

Place half of the salt pork or bacon in a layer at the bottom of a slow cooker, if using, or a heavy ovenproof pot. Then add half the beans. Add all the onions in 1 layer, then add the rest of the beans. Place the remaining salt pork or bacon on top. Pour the molasses mixture over everything.

Cover the slow cooker and cook on low for 8 hours. If using the oven, cover the pot and place in the oven for 8 hours.

When the beans are done, taste them, and add salt if needed (if you used salt pork, you probably won’t need to, but if you used bacon, you will). Serve immediately, or refrigerate, then reheat and serve later – this dish gets better the second day.

Serves 5-6 as a main dish, 10-12 as a side dish.

*Beans and onions can both be grown in Nebraska and, when properly stored, last a very long time.

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