When I was growing up, a special treat was canned baked beans and hot dogs. I remember searching through the beans, hoping to get one of the pieces of pork. Sometimes the simplicity of a dog and beans hits me just right, and pork and beans is one of my favorite indulgences from my childhood. When my daughter visited a friend in Boston a couple of years ago, she brought me back a package of navy beans with a “traditional recipe” for Boston baked beans printed on the bag of the cloth bag. I decided to adapt the recipe for the crock-pot.
My favorite hot dog brand is Hebrew National, because I think they’re the best, dog-wise, for a lot of reasons. I used 12 ounces of salt pork , since that’s my favorite part, and I like to get a bit of pork with each bite of beans. I actually made this batch the opposite way I usually do, soaking the beans all day and cooking them overnight. The next morning I refrigerated them, reheating and adjusting the seasonings when I got home from work. The quick-soak method is to bring the beans to a boil. Remove from the heat. Let stand for one hour. Rinse.
Enjoy this slow cooker recipe for Boston baked beans!
- 1 pound small white navy beans, soaked in water overnight, drained and rinsed or use the quick-soak method.
- 1 12 ounce piece salt pork diced
- 1/2 cup molasses
- 1 teaspoon dry mustard
- 1-3 Tablespoons brown sugar
- Salt and black pepper
Place pre-soaked beans in slow cooker..
Add diced pork, molasses, mustard and 1 Tablespoon brown sugar. Mix well.
Cover beans with hot water to 1/2" above beans.
Cover and cook on high until boiling, then reduce heat and cook on low until beans are tender, about 10 hours.
Turn back to high and continue cooking with lid off, or cook on stove top until thick. Adjust flavor with additional brown sugar, salt and pepper if necessary.
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