11
Boston Baked Beans
4 cups
dried navy beans
12 cups water
1 tsp
salt
1
large onion – chopped
1
/
2
lbs
salt pork – cut into 1-inch cubes
1
/
3
cup molasses
3
/
4
cup ketchup
3
/
4
cup brown
sugar
1 tbsp dry
mustard
Cooking Time:
LO
= 15 to 18 hours
1. Rinse and sort beans. Place beans, water, salt, onion and salt pork in ceramic
cooking pot. Place pot into heating base, cover and cook at LO for 13 to 15 hours
or overnight until beans are tender.
2. Drain beans, reserving 2 cups liquid. Return beans to cooking pot. In bowl combine
reserved bean liquid with remaining ingredients. Pour over beans and stir to blend.
Cover and cook at LO for 2 to 3 hours to blend flavors. Makes about 3 quarts or 12
to 16 servings.
To Heat and Serve Canned Baked Beans
Canned baked beans may be heated in your crockery cooker. Simply add desired
amount of beans to ceramic cooking pot and add any additional ingredients as
desired, stirring to blend. Place ceramic pot into heating base, cover and heat at LO
for 5 to 6 hours or at HI for 2 to 3 hours, stirring occasionally. Set at LO for serving if
desired.
