Bos­ton Baked Beans

PREP: 20 min. + soak­ing • COOK: 10 hours MAKES: 10 serv­ings

Simple & Delicious - - RECIPE INDEX -

Sim­mered in mo­lasses, these beans are per­fect to take to your next potluck. Their sweet, rich fla­vor com­ple­ments any­thing you serve with them. —Dar­lene Dun­can, Langhorne, PA

1 lb. dried navy beans 6 cups wa­ter, di­vided 1/4 lb. diced salt pork or 6 ba­con strips, cooked and crum­bled 1 large onion, chopped

1/2 cup packed brown sugar

1/2 cup mo­lasses

1/4 cup sugar

1 tsp. ground mus­tard

1 tsp. salt

1/2 tsp. ground cloves

1/2 tsp. pep­per 1. Sort beans and rinse in cold wa­ter. Place beans in a 3- or 4-qt. slow cooker; add 4 cups wa­ter. Cover and let stand overnight.

2. Drain and rinse beans, dis­card­ing liq­uid. Re­turn beans to slow cooker; add salt pork.

3. In a small bowl, com­bine onion, brown sugar, mo­lasses, sugar, mus­tard, salt, cloves, pep­per and re­main­ing wa­ter. Pour mix­ture over beans; stir to com­bine.

4. Cover and cook on low 10-12 hours or un­til beans are ten­der.


331 cal., 6g fat (2g sat. fat), 12mg chol., 511mg sod., 58g carb. (27g sug­ars, 7g fiber), 13g pro.


Mak­ing baked beans from scratch al­lows you to con­trol the amount of sodium, which is typ­i­cally high in pre­pared baked beans. De­crease the salt if you are fol­low­ing a lower-sodium diet.

Bos­ton Baked Beans

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