It’s no big deal to make a pot of real “baked” beans, especially if you forget about the baking part and use a slow cooker. The only work is cooking the bacon and onion before dumping everything into the crock. Boston beans have lots in common with barbecue. The vital ingredients—molasses, mustard, onion, and bacon—are the same components that impart the barbecue balance of sweet/sour/savory in sauces. In the slow cooker, the beans finish up just as thick and dark as any from Boston.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
RINSE and soak the beans according to the package directions.
Step 2
COOK the bacon over medium heat in a large skillet until crisp. Remove the bacon and set aside. Discard all but about 3 tablespoons of the bacon drippings.
Step 3
COOK the onion in the drippings over medium heat until soft and lightly browned, about 5 minutes.
Step 4
DRAIN the beans and combine them with the bacon, onion, molasses, mustard, and 5 cups water in a medium to large slow cooker (at least 4 quarts). Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender. Stir occasionally and add water as necessary during cooking. Season the beans with salt to taste.
