This play on Boston Baked Beans uses a crock pot instead of an oven. If you don’t have time to presoak the beans overnight, try this quick soaking method: boil the beans with the baking soda for 3 minutes, cover tightly and let rest for 1 hour, drain and continue the recipe from Step 3.
16 ounces dry navy beans, rinsed well and picked over
1/2 teaspoon baking soda
8 ounces salt pork or bacon, diced and divided
1 yellow onion, diced
1/3 cup molasses
1/4 cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
Kid: Place the navy beans in a large pot. Cover with water and allow to soak for 8 hours or overnight. Drain, cover with fresh water and add the baking soda.
Adult: Bring the beans and water to a boil over medium-high heat. Turn heat down to medium-low and allow the beans to simmer for about 10-15 minutes. Drain.
Together: Place half of the diced pork in the bottom of a slow cooker or crockpot. Add the drained beans and sprinkle the remaining pork to cover the beans.
Kid: Stir the molasses, brown sugar, dry mustard, salt and pepper together in a medium bowl. Pour it on top of the beans and pork.
Adult: Bring 2 cups of water to a boil in a medium pot over medium-high heat. When the water boils, add it to the slow cooker, cover and cook on low for about 7 1/2 hours, or until the beans are just cooked through. Remove the lid and cook for 1/2 more, or until the cooking liquid has thickened and enjoy.
Calories from Fat 286
Total Fat 31.7 g
Saturated Fat 11.2 g
Cholesterol 32.5 mg
Sodium 1045.7 mg
Total Carbohydrate 70.7 g
Dietary Fiber 18.8 g
Sugars 23.0 g
Protein 19.1 g