Slow Cooker Boston Baked Beans Recipe

Slow Cooker Red Beans and Rice | Di...
Slow Cooker Red Beans and Rice | Dining In With Danielle
2020-07-18
slow cooker boston baked beans recipe
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    228
  • Protein

    13.4 g
  • Carbohydrate

    43.9 g
  • Fat

    1 g
  • Cholesterol

    0 g
  • Calcium

    140 mg
  • Fibre

    9.5 g
  • Sodium

    334 mg
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Slow cooker Boston baked beans recipe. Very popular and delicious vegetarian recipe cooked in slow cooker. You can also prepare this famous recipe in a bean pot (recipe adapted from http://www.food.com/) To cook it, you need to use the following ingredients:

1 pound (480 g) dried navy beans, soaked overnight and drained,  1/2 teaspoon baking soda, 1/2 pound (240 g) salted pork, diced, 1/2 medium yellow onion, peeled, 4 tablespoons granulated sugar, 1/3 cup (80 ml) molasses (you can replace it with maple syrup, if desired), 1 teaspoon dry mustard, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper

Instructions: Preheat Dutch oven to 325º F (160ºC). Place 1/2 teaspoon baking soda in the oven and fill halfway with cold water. Bring to a boil, then add soaked and drained beans and boil for 10 minutes.

Drain cooked beans in a colander and rinse under cold running water. Set aside.

Place half of diced salted pork on the bottom of bean pot along with half of onion. Top with cooked beans. Put the remaining diced pork on the top of beans.

In a medium mixing bowl, combine molasses, sugar, mustard 3 cups (750 ml) hot water and seasoning. Stir well. Pour mustard mixture over beans in the bean pot. Cover bean pot and place in preheated oven. Bake for 6 hours or until beans are cooked through. Check bean pot time-to-time make sure you have enough cooking liquid.

Add more water to beans slowly as needed to keep them moist. Turn off the heat. Remove pot from the oven and serve hot.

Slow Cooker Boston Baked Beans Recipe

Ingredients

  • 1 pound (480 g) dried haricot beans
  • 4 whole cloves
  • 2 yellow onions, peeled
  • 1 bay leaf
  • 6 tablespoons tomato ketchup
  • 2 tablespoons molasses
  • 2 tablespoons dark brown sugar
  • 1 tablespoon Dijon mustard
  • 2 cups (500 ml) vegetable stock
  • salt and freshly ground black pepper

Method

Step 1

Rinse dried beans under cold running water. Place in a large bowl. Cover with cold water and soak for 8 hours or overnight.

Step 2

Drain beans and rinse again. Place drained beans in a large pan, cover with a water and bring to a boil over medium-high heat. Boil for about 10 minutes, then drain and place in slow cooker.

Step 3

Stick 2 cloves in onions. Add them to slow cooker with bay leaf.

Step 4

In a large mixing bowl, combine ketchup, molasses, brown sugar, mustard and stock. Mix well and pour ketchup mixture over the beans in slow cooker.

Step 5

Cover slow cooker and cook on low-heat setting for 6 hours or until beans are cooked through. Turn off slow cooker. Remove baked beans from slow cooker and transfer to a soup bowls. Serve hot.

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