Boston Baked Beans
You simply cannot have a cookout without baked beans, and this recipe for Boston Baked Beans is easily the best! Slow-cooked to perfection with a sweet, and spicy flavor, it is a welcome addition to your repertoire of cookout side dishes and goes well with brisket or even hot dogs.
Prep Time: 8 hrs. 10 min
Cook Time: 8 hrs.
Total Time: 16 hrs. 10 min
Makes: 10-12 servings
1 lb. dry Great Northern beans (presoaked overnight for at least 8 hours)
¾-lb. salt pork or streaky bacon, cut into ½-inch pieces
1 medium white onion, chopped
1 medium white onion, peeled and left whole.
⅓ cup molasses
⅓ cup light brown sugar
3-4 tbsp. Dijon mustard
⅛ tsp. ground allspice or cloves
3 cups hot water
- Put the uncooked beans in a large pot and cover with about 2 inches of water.
- Soak overnight for at least 8 hours.
- On the morning of cooking the beans, drain and transfer to a bowl and set aside.
- Combine the light brown sugar, molasses, ground allspice or cloves, and Dijon mustard, with 3 cups of hot water from a recently boiled kettle.
- Add all the ingredients to a slow-cooker, starting with the salt pork or bacon, followed by the drained beans, and chopped onion, and then pour over the spiced stock. Place the whole peeled onion into the stock.
- Cover with the slow cooker lid, and cook on ‘Low’ heat for 8 hours.
- Check the liquid level 2 – 3 hours in; if the beans need more liquid, add some water.
- Once cooked, taste and adjust for seasoning, if needed. Discard the whole onion.
- This scrumptious bean dish is best served the next day, so perfect for making ahead.
Nutrition Facts per Serving:
Total Calories: 70 kcal. Protein 1 g, Carbohydrates 18 g, Fat 0 g, Potassium 195 mg, Sodium 5 mg, Cholesterol 0 mg.