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.

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