When I was young, I really didn’t appreciate homemade baked beans. Now, they seem like a special treat. This recipe is great for a 4th of July cook out! Enjoy!
Boston Baked Beans
2 cups navy beans
1/2 lb. bacon, diced (uncooked)
1/3 cup molasses
1/4 cup ketchup
1/4 to 1/3 cup light brown sugar, packed
3/4 teaspoon dry mustard
1. Soak the beans in cold water for 12 – 15 hours. Be sure all of the beans are completely covered. The beans should get all wrinkled. If they don’t, they’re probably not going to soften in the crock pot.
2. Drain the beans well and pour them into a crock pot on HIGH heat. Add the rest of the ingredients to the crock pot, mix well, and cover.
3. Every crock pot is different. I cook mine on HIGH for 2 – 3 hours. If they seem tender enough, I leave the cover off for one more hour on HIGH to let the sauce thicken up. (**Allow yourself some extra time in case your beans don’t cook as fast as mine.**)
**This recipe feeds about 6 people. If you double it, be sure to add more time to the cooking process.