Crockpot baked beans

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Baked beans have been a New England tradition for generations; here’s an easy recipe for them. Spice them up with a bit of hot sauce for some added kick!

  • 1 pound (2 to 2 1/4 cups) dry white beans such as navy 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

Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.

Mix the molasses, brown sugar, mustard, and ground cloves with 3 cups of hot water.

Line the bottom of  a crockpot with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.

Cover and cook in the crockpot  on the low setting for 8 hours until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed. Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take a bit longer.