Boston Baked Beans

2 cups navy beans, 1 pound dry
1/2 pound bacon, or salt pork cut into strips
1 onion, (small)
4 whole cloves
1/4 cup brown sugar
1/2 cup molasses
2 teaspoons dry mustard
1 teaspoon salt, or to taste

Wash and sort beans. Cover with water and allow to soak in cool place 12-18 hours. Drain and discard soaking liquid. Peel onion, and stick with cloves. Combine all ingredients, add enough water to cover.

CROCKPOT: Place on high setting and cook for 8 hours.

STOVETOP: Cover with lid, bring to a boil, reduce heat, and simmer 3-6 hours or until beans are tender.

OVEN: Bring beans to a boil, place in 2 quart casserole dish with lid. Bake at 325 degrees for 4 1/2 hours or until beans are tender. Stir every hour and add more water, as needed to keep beans from burning dry.

**VERY QUICK: Replace dry beans with three 15 ounce cans of pinto, red, navy (etc) beans. Fry bacon and drain excess fat. Replace onion with 1-2 tablespoons minced dry onion. Replace whole cloves with 1/8 teaspoon ground cloves. Eliminate salt. Combine all ingredients with canned beans. Heat to boil. Reduce heat and simmer for 10-15 minutes. Add a little water, as needed to keep from boiling dry.

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