Slow-Cooker Boston Baked Beans

Slow-Cooker Boston Baked Beans
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  1. 1 (16-ounce) package dried navy beans, sorted, rinsed, and soaked in water to cover for 8 hours
  2. 1 cup chopped onion
  3. ¾ cup ketchup
  4. ¼ cup firmly packed dark brown sugar
  5. ¼ cup unsulfured molasses
  6. 1 teaspoon salt
  7. ½ teaspoon powdered mustard
  8. ½ teaspoon ground black pepper
  9. 1 (8-ounce) package bacon, cut into 3-inch pieces
  1. Transfer beans in soaking water to a large saucepan, and bring to a boil over medium-high heat. Reduce heat, and simmer for 1 hour. Drain beans, reserving liquid.
  2. In a 4-quart slow cooker, stir together beans, onion, and next 6 ingredients; top with bacon pieces. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 8 hours or until beans are tender, adding reserved bean liquid as necessary if mixture dries out.
Paula Deen Magazine