Boston Baked Bean Pot Recipe
Ingredients
1 (16-ounce) package dried Great Northern or small white beans, rinsed and picked over
8 cups very hot water
1/3 cup dark rum
1/2 cup molasses
1/3 cup packed brown sugar
2 teaspoons dry mustard
1 medium onion, chopped
1/4 teaspoon freshly ground pepper
1/4 pound salt pork, rind removed, pork chopped
Salt
Directions
1. In a large pot or saucepan, combine the beans and 6 cups of the hot water. Heat to boiling on top of the stove over high heat. Reduce the heat to medium and cook 10 minutes; drain.
2. Add the beans to a 3 1/2-quart electric slow cooker. Add the remaining 2 cups hot water, the rum, molasses, brown sugar, mustard, onion, pepper, and salt pork. Mix well.
3. Cover and cook on the high heat setting 5 to 6 hours, or until the beans are tender. Season with salt to taste.
2. Add the beans to a 3 1/2-quart electric slow cooker. Add the remaining 2 cups hot water, the rum, molasses, brown sugar, mustard, onion, pepper, and salt pork. Mix well.
3. Cover and cook on the high heat setting 5 to 6 hours, or until the beans are tender. Season with salt to taste.
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