This recipe is based closely off of Grammy Jackson’s Boston Baked Bean recipe with just a slightly modified cooking technique to speed up the cooking time.
Prep Time: 10 mins
Cooking Time: 8-10 hours
Total Time: 8-10 hours
Yield: 10-12 servings
Serving Size: About 1/4 cup
INGREDIENTS
2 lbs navy beans
4 cups water
4 teaspoons salt
3/4 large onion, diced
1 meaty ham bone
1/2 cup molasses
1/2 cup brown sugar
2 teaspoons dry mustard
1/2 cup ketchup
DIRECTIONS
Soak the beans (2 methods)
- Place beans in a large pot and cover with 1″ of water, about 4 cups. Bring to a boil, cover, remove heat and let soak for 1 hour.
- Place beans in a large pot and cover with 1″ of water. Soak overnight.
Transfer beans and liquid to a slow cooker.
- Add remaining ingredients and stir to combine.
- Cover and cook on high for 6 hours.
- Remove ham bone, leaving all meat behind. Discard the bone.
Cook an additional 1-2 hours or until the beans are tender. If necessary, add more water to keep the beans moist, but not too wet. Alternatively, leave the cover off to thicken.
NOTES
1/2 lb salt pork cut into 1 in cubes can be substituted for the meaty ham bone. I would suggest browning it in a skillet over meat heat prior to adding to the slow cooker.