Start to finish: 8 to 9 hours on high
Slow cooker size: 4 to 7 quarts
1 onion, chopped fine
6 ounces salt pork, rind removed, cut into 1/2-inch pieces
Salt and pepper
6 cups water, plus extra as needed
1 pound dried navy beans (2 1/2 cups), picked over and rinsed
1/4 cup plus 1 tablespoon molasses
1/4 cup packed dark brown sugar
2 bay leaves
1 tablespoon soy sauce
4 teaspoons cider vinegar
2 teaspoons dry mustard
Microwave onion, salt pork, and 1/2 teaspoon salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, beans, 2 tablespoons molasses, 2 tablespoons sugar, and bay leaves. Cover and cook until beans are tender, 8 to 9 hours on high.
Discard bay leaves. Drain beans, reserving 3/4 cup cooking liquid. Return beans to now-empty slow cooker. Stir in reserved cooking liquid, soy sauce, vinegar, mustard, remaining 3 tablespoon molasses, and remaining 2 tablespoons sugar. Cover and cook on high until beans are thickened slightly, about 10 minutes. Season with salt and pepper to taste. Serve.
Nutrition information per serving: 532 calories; 194 calories from fat; 22 g fat (7 g saturated; 0 g trans fats); 21 mg cholesterol; 820 mg sodium; 67 g carbohydrate; 12 g fiber; 22 g sugar; 19 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Boston Baked Beans in “The Complete Slow Cooker .”