Boston Baked Beans For a Slow Cooker
By America's Test KitchenPublished on October 31, 2011
Yield
Serves 4 to 6
Ingredients
1 pound navy beans, picked over and soaked in cold water for 8 to 12 hours½ teaspoon baking soda 2 bay leaves 4 ounces Salt pork, rind removed1 medium onion, minced¼ cup mild molasses plus 2 additional tablespoons¼ cup packed dark brown sugar 2 cups boiling water 1 tablespoon Dijon mustard 2 teaspoons cider vinegar Salt and pepper
Before You Begin
Don't use dark or blackstrap molasses, which will become bitter tasting in the slow cooker.
Instructions
- Set slow cooker to high to preheat. Drain beans and transfer to large Dutch oven. Add 8 cups water, baking soda, and bay leaves. Bring to boil over medium-high heat, then use wide spoon to skim off any foam that rises to top. Boil 15 minutes. Drain beans and transfer to slow cooker insert, discarding bay leaves.
- While beans are cooking in Dutch oven, score fatty side of salt pork and cut into 2 pieces. Place scored side down in medium nonstick skillet over medium heat and cook until fat is rendered, 8 to 10 minutes. Turn salt pork over, add onion, and cook until lightly browned, about 5 minutes. Transfer to slow cooker insert. Stir 1/4 cup molasses, brown sugar, and boiling water into slow cooker insert.
- Cover beans with piece of aluminum foil, then cover slow cooker with lid. Set slow cooker to low and cook until beans are tender and creamy, 10 to 12 hours. (Alternatively, cook on high for 5 to 6 hours.)
- Turn off slow cooker and remove lid and aluminum foil. Stir in remaining 2 tablespoons molasses, mustard, and vinegar and season with salt and pepper to taste. Cover slow cooker with lid and let beans sit until sauce has slightly thickened, 15 to 20 minutes. Serve.
Yield
Serves 4 to 6Ingredients
1 pound navy beans, picked over and soaked in cold water for 8 to 12 hours
½ teaspoon baking soda
2 bay leaves
4 ounces Salt pork, rind removed
1 medium onion, minced
¼ cup mild molasses plus 2 additional tablespoons
¼ cup packed dark brown sugar
2 cups boiling water
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
Salt and pepper
Test Kitchen Techniques
Ingredients
1 pound navy beans, picked over and soaked in cold water for 8 to 12 hours
½ teaspoon baking soda
2 bay leaves
4 ounces Salt pork, rind removed
1 medium onion, minced
¼ cup mild molasses plus 2 additional tablespoons
¼ cup packed dark brown sugar
2 cups boiling water
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
Salt and pepper
Test Kitchen Techniques
Ingredients
1 pound navy beans, picked over and soaked in cold water for 8 to 12 hours
½ teaspoon baking soda
2 bay leaves
4 ounces Salt pork, rind removed
1 medium onion, minced
¼ cup mild molasses plus 2 additional tablespoons
¼ cup packed dark brown sugar
2 cups boiling water
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
Salt and pepper
Test Kitchen Techniques
Why This Recipe Works
For our Boston Baked Beans for a Slow Cooker recipe, we started by soaking dried beans overnight and parboiling the beans on the stovetop with a little baking soda to soften them. Browning the salt pork and onion intensified their flavor. We covered the beans with a sheet of aluminum foil in the slow cooker to contain as much heat as possible. For the best results, we kept the flavorings simple: brown sugar, molasses, Dijon mustard, and cider vinegar. We added a little molasses, mustard, and vinegar after the beans were cooked for the cleanest flavor.
Before You Begin
Don't use dark or blackstrap molasses, which will become bitter tasting in the slow cooker.
Instructions
- Set slow cooker to high to preheat. Drain beans and transfer to large Dutch oven. Add 8 cups water, baking soda, and bay leaves. Bring to boil over medium-high heat, then use wide spoon to skim off any foam that rises to top. Boil 15 minutes. Drain beans and transfer to slow cooker insert, discarding bay leaves.
- While beans are cooking in Dutch oven, score fatty side of salt pork and cut into 2 pieces. Place scored side down in medium nonstick skillet over medium heat and cook until fat is rendered, 8 to 10 minutes. Turn salt pork over, add onion, and cook until lightly browned, about 5 minutes. Transfer to slow cooker insert. Stir 1/4 cup molasses, brown sugar, and boiling water into slow cooker insert.
- Cover beans with piece of aluminum foil, then cover slow cooker with lid. Set slow cooker to low and cook until beans are tender and creamy, 10 to 12 hours. (Alternatively, cook on high for 5 to 6 hours.)
- Turn off slow cooker and remove lid and aluminum foil. Stir in remaining 2 tablespoons molasses, mustard, and vinegar and season with salt and pepper to taste. Cover slow cooker with lid and let beans sit until sauce has slightly thickened, 15 to 20 minutes. Serve.
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