Saucy Boston Baked Beans

Submitted by Shannon 24

"This is another recipe passed down from my mom. We often make this for large get togethers or BBQs. When we have guests for over for a BBQ, we are often asked - IS THERE BEANS? It is always a hit."

 

• Ready In: 10hrs 15mins
• Ingredients: 9
• Serves: 12

ingredients

• 2 cups dried navy beans, soak overnight
• 1⁄2 lb bacon, uncooked and chopped
• 1 onion, chopped
• 4 tablespoons molasses
• 3 tablespoons ketchup
• 1⁄3 cup brown sugar
• 1⁄2 teaspoon dry mustard
• salt
• pepper

directions

1. Soak beans in water overnight.
2. Mix together all ingredients in slow cooker.
3. Add water to cover.
4. Check frequently.
5. Cook on high for about 8 hours.

Reviews

[ColSanders]

Loved these beans. I used 1 cup navy beans and 1 cup lima beans, this gave a nice change of pace for baked beans. I also used diced ham instead of the bacon. And, I doubled up on the sauce ingredients. I have made these 3 times now and I find that I needed more cooking time than the 8 hours. It really depends on what you think "add water to cover" means. I wound up cooking the beans with the lid off the crockpot to get the beans to the right consistancy

 

[Ubalstecha]

This is truly an amazing recipe. The consistency depends on how long you leave it. If you like the French Canadian consistency, turn it off right at 8 hours. What something more stick to your ribs, like Boston Baked Beans, then let it sit. Popular every time I make it.<br/><br/>I tried doubling the sauce ingredients, like one reviewer suggested, and ended up with soup.<br/><br/>I have, however substituted maple syrup for the molasses and BBQ sauce for the ketchup with great results.<br/><br/>Freezes beautifully.

 

[Martha C C.]

I found this recipe absolutely delicious. The only variation, I found, was that I had to double the molasses, ketchup, brown sugar and dry mustard. I used a one pound bag of dried navy beans.

 

[noob.in.the.kitchen]

This was my first attempt at making baked beans from scratch. They were a big hit at our cookout. Thanks for posting the recipe! I followed a hit from someone else about how to just cook the beans on the stove instead of waiting overnight, and that turned out great too.

 

[MDearest]

Don't even ask who made this on one of the hottest days of the year! But, I adore beans, and this is a lovely recipe. Perhaps 8 hours on high is a bit much. I started high and then reduced to low after an hour or so. End result delicious.