Recipe by Galley Wench
If you want rich and creamy baked beans like grandma use to make, you need to do a little more than just dump them in a slow cooker and forget about them! To perk up the flavor after slow cooking, add a bit more molasses, mustard and vinegar. Recipe from Cook's Country!
- 1 lb navy beans, picked over and soaked in cold water to 8 to 12 hours
- 1⁄2 teaspoon baking soda
- 4 ounces salt pork, rind removed
- 1 medium onion, minced
- 1⁄4 cup plus 2 tablespoons mild molasses (do not use robust or blackstrap)
- 1⁄4 cup dark brown sugar, packed
- 2 cups boild water
- 1 tablespoon Dijon mustard
- 2 teaspoons cider vinegar
- salt and pepper
Directions See How It's Made
- Drain beans and transfer to a large Dutch oven.
- Add 8 cups water, baking soda, and bay leaves.
- Bring to boil over medium-high heat, skimming off any foam that rises to the top.
- Boil 15 minutes.
- Drain beans and transfer to slow cooker, discarding bay leaves.
- While beans are cooking in Dutch oven, score fatty side of salt portk and cut into 2 pieces.
- Place scored side down in medium non-stick skillet over medium heat and cook until fat is rendered, 8 to 10 minutes.
- Turn salt pork over, add onions and cook until lightly browned, about 5 minutes.
- Tranfer to slow cooker.
- Stir in 1/4 cup molasses, brown sugar and boiling water into slow cooker.
- To help retain the heat near the bottom, cover beans with a piece of aluminum foil, then cover the slow cooker with the lid.
- Cook on Low for 10 to 12 hours (on high 5-6 hours); until beans are tender and creamy.
- Turn off the slow cooker and remove lid and foil.
- Stir in remaining 2 tablespoons molasses, mustard and vingear and season with salt and pepper to taste.
- Cover slow cooker with lid and let beans sit until sauce is slightly thickened; 15 to 20 minutes.