Boston baked beans

This undated photo provided by America's Test Kitchen in June 2018 shows Boston baked beans in Brookline, Mass. This recipe appears in the cookbook “The Complete Slow Cooker.” (Daniel J. van Ackere/America's Test Kitchen via AP)

Servings: 6

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.

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