Slow-Cooked Boston Beans

Name: Slow-Cooked Boston Beans
Ingredients: 1 pound dried navy beans; 1/4 pound sliced salt pork belly or bacon strips, chopped; 1-1/2 cups water; 1 medium onion, chopped; 1/2 cup molasses; 1/3 cup packed brown sugar; 1/3 cup rum or unsweetened apple juice; 2 teaspoons ground mustard; 1/2 teaspoon salt; 1/2 teaspoon pepper

10 ingredients

3 steps

Ingredients

1 pound dried navy beans
1/4 pound sliced salt pork belly or bacon strips, chopped
1-1/2 cups water
1 medium onion, chopped
1/2 cup molasses
1/3 cup packed brown sugar
1/3 cup rum or unsweetened apple juice
2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

1

Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Let stand, covered, overnight.
2

Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker; add salt pork. In a small bowl, combine remaining ingredients. Stir into slow cooker.
3

Cook, covered, on low 9-11 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.