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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Boston Baked Beans with Salt Pork
beans
american
pork
side
slow-cooker
Navy beans cooked all day with molasses, mustard and a piece of salt pork rendering down through them until the sauce goes dark and sticky.
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RECIPE
Boston Baked Beans with Salt Pork
Navy beans cooked all day with molasses, mustard and a piece of salt pork rendering down through them until the sauce goes dark and sticky.
Prep15 mins
Cook600 mins
Total615 mins
Servings8
beans
american
pork
side
slow-cooker
Ingredients
- 1 lb dried navy beans
- 8 oz salt pork, scored
- 2/3 cup molasses
- 1/4 cup brown sugar
- 2 tbsp dijon mustard
- 1 onion, halved
- 6 cups water
- 2 tsp kosher salt
Preparation
1
Rinse the beans and pick out the stones. No soaking — ten hours on low does the job and the beans hold their shape better unsoaked.
2
Score the salt pork through the fat in a crosshatch and set it in the middle of the beans so it renders down through them.
3
Add the molasses, brown sugar, mustard, onion halves and water. Hold the salt back.
4
Cook on low 10 hours. Salt and acid both toughen bean skins, which is why neither goes in at the start.
5
Once the beans are fully tender, stir in the 2 tsp salt and taste.
6
If the sauce is loose, cook 45 minutes on high with the lid ajar until it coats the beans.
Servings and Nutrition
Number of Servings in Boston Baked Beans with Salt Pork8
Nutrition for 1 serving (1 cup)
430Calories (kcal)
16Protein (g)
62Carbs (g)
13Fat (g)
Protein 16.0g15%
Carbs 62.0g58%
Fat 13.0g27%