Slow Cooker Boston Baked Beans
Slow Cooker Boston Baked Beans simmer gently with molasses, brown sugar, mustard, and salt pork for a rich, traditional New England dish that delivers deep flavor with minimal effort.
6 Servings
Ingredients
- 1 lb 2–2 1/4 cups dry white beans navy or Great Northern; kidney beans optional
- 1/3 cup molasses
- 1/3 cup brown sugar
- 3 –4 tbsp Dijon mustard
- 1/8 tsp ground cloves
- 3 cups hot water
- 1/2 lb salt pork or substitute bacon cut into 1/2–1 inch pieces
- 1 medium onion about 1 1/2 cups, chopped
Instructions
Soak the Beans
- Place the beans in a large pot and cover with approximately 2 inches of water. Soak overnight, then drain.
- Alternative: Bring beans covered with 2 inches of water to a boil, remove from heat, and allow to soak for 1 hour. Drain.
Prepare the Molasses Mixture
- In a mixing bowl, whisk together the molasses, brown sugar, Dijon mustard, and ground cloves with 3 cups of hot water until well combined.
Layer Ingredients in the Slow Cooker
- Line the bottom of the slow cooker with half of the salt pork, choosing the fattier pieces first. Add half of the drained beans, followed by all the chopped onions. Top with the remaining beans and the remaining salt pork.
Add Liquid
- Pour the molasses mixture over the layered beans until just covered.
Slow Cook
- Cover and cook on the LOW setting for approximately 8 hours, or until the beans are tender.
- Check occasionally; if liquid evaporates below bean level, add water as needed.
- Taste and add salt as necessary.
- Note: Fresh beans may cook faster than older beans. Cooking time may vary.
Serve
- Serve warm. For best flavor, allow beans to rest and be reheated the following day.
Notes
To ensure this recipe is gluten-free:
- Verify the Dijon mustard is labeled gluten-free.
- Confirm packaged salt pork or bacon does not contain gluten-based additives.