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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