Boston Baked Beans

Name: Boston Baked Beans
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 12 or more
Cuisine: American
Ingredients: 1 lbs pkg dry navy beans; 1-2 large vadalia onions; 1 1/2 c brown sugar, lightly packed; 1 tsp yellow mustard; 1 jar(s) sourgham syrup; 1 pkg salt pork or bacon ends; 1-2 tsp baking soda; water to soak beans overnight

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By Donna Parker
@parker5b

Made these right before the big flood of May 2010 in Nashville. Sweet cornbread would go great with this.

Rating:

★★★★☆ 1 vote4

Comments:

1 Comment

Serves:

12 or more

Prep:

30 Min

Cook:

5 Hr

Method:

Bake

Ingredients

Add to Grocery List

1 lbs pkg

dry navy beans
1-2 large

vadalia onions
1 1/2 c

brown sugar, lightly packed
1 tsp

yellow mustard
1 jar(s)

sourgham syrup
1 pkg

salt pork or bacon ends
1-2 tsp

baking soda
·

water to soak beans overnight

How to Make Boston Baked Beans

Step-by-Step

Empty beans in a bowl. Pick out any beans that look bad. Cover with water and soak them overnight.
Next morning dump beans and water into a pot. You can rinse and add more water to beans if you like. Heat beans with the baking soda added to the pot. Reserve the liquid.
Mix 2 cups of reserve liquid with brown sugar, dry mustard and molasses. Set aside.
I use a small crock pot. I layer onions slices, beans and salt pork or bacon ends. Pour reserve liquid and continue to layer till nearly full.
Cover crock with foil and put a cookie sheet on rack below to catch any spills. I add a little extra molasses and brown sugar after an hour or two of cooking. Check beans so they do not dry out and burn. If needed I add some reserve liquid not used in the process.
Oven should be low 250 degrees to 275 degrees max. Cook till beans are tender 5 hours or more.