Nothing says ‘backyard barbeque’ like a big ol’ pot of sweet Boston baked beans. While it seems easier to bust out the can opener and have beans ready in 5 minutes, making them from scratch yields not only a preservative-free side dish but also the tastiest one to boot!
The composition of the baked beans depends on what continent you’re on. In Quebec, they use maple syrup. While in Europe, they use tomato sauce. But in America, Boston baked beans call for molasses and salt pork, which are the historical ingredients from ‘Beantown.’
Slow Cooker Boston Baked Beans Recipe
- 1 lb white beans, rinsed and picked over
- 6 cups water
- 4 slices bacon, divided
- 4 oz salt pork
- 1 medium onion, finely chopped
- 1/2 cup molasses
- 2 Tbsp Dijon mustard
- 1 tsp salt
- 1 cup dark beer
- 1 Tbsp molasses
- 1 Tbsp apple cider vinegar
- salt, to taste
- pepper, to taste
- Turn slow cooker to high and add beans and 6 cups water.
- While beans are heating, sauté remaining ingredients before adding to cooker. Chop 2 slices of bacon and all the salt pork into small pieces. Sauté over medium heat in a large pan for 7 minutes or until crispy. Add chopped onion and cook another 8 minutes. Add molasses, mustard and salt and heat through. Deglaze with beer and pour mixture into slow cooker.
- Stir thoroughly and cover. Do not remove cover for 4 hours then stir. Recover and cook 1 more hour then remove lid and cook to desired thickness (about 1 hour more).
- While bean are cooking sauté remaining 2 slices bacon. When beans are done, stir in molasses and cider vinegar. Taste for seasoning and garnish with crumbled bacon.
This recipe freezes well. Make a double batch and put half in the freezer for next time!