Boston Baked Beans (borrowed from simple recipes.com)

Slow Cooked Boston Baked Beans Recipe

• Cook time: 8 hours and longer never hurts!  If you live in a high elevation go for 12
• Yield: Serves 5-6 as a main dish or 10-12 as a side.

Here is what you will need:

• 1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or kidney beans
• 1/3 cup molasses
• 1/3 cup brown sugar
• 3-4 Tbsp Dijon mustard
• 1/8 teaspoon ground cloves
• 3 cups hot water
• 1/2 pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
• 1 medium onion, (1 1/2 cups) chopped

 1. Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.

2 Mix the molasses, brown sugar, mustard, and ground cloves with 3 cups of hot water. 

3 Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.

4 Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed. Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer. Best the next day.

 I'm telling you, put these in the crock pot, a roast or brisket in the oven at the same time and go have some fun!  At night you will have a meal that will make a rabbit hug a hound!