Crock Pot Boston Baked Beans
1 lb dry Navy Beans or Great Northern Beans
12 oz-1 lb salt pork with rind
3/4 cup molasses
3/4 cup dark brown sugar
2 tbsp Dijon Mustard
1 onion chopped
1 onion studded with cloves( about 1 tsp worth)
4 cups water
ground black pepper
Soak your beans over night covered in cold water. The next day drain water. In a small pot of boiling water, boil the cubed or cut up salt pork for a few minutes to remove excess salt. Remove salt pork from water and place on the bottom of crock pot. Place the clove studded onion in crock pot. Cover with soaked dried beans. Add mustard,ground black pepper, chopped onion,brown sugar,molasses. Pour 4 - 5 cups of cold water over the beans and spices. Beans should be covered but not excessively so. The slow cooking adds moisture.Turn on your crock pot/slow cooker to the setting of 10 hours.
After 10 hours you can finish of individual servings on mini crocks sprinkled with brown sugar in a an oven at 350 F for 45 minutes to 1 hour.
I think this perfect for this months My Legume Love Affair #14 hosted by the founder Susan of the Well Seasoned Cook.