Boston Baked Beans
(from Company's Coming - Slow Cooker Recipes, pg.22)

When served as a breakfast dish in Boston in years past, it contained diced salt pork.

Dried navy beans (or peas), 1 lb. (454g)
Chopped onion
Water

Ketchup
Molasses (not blackstrap)
Brown sugar, packed
Dry mustard
Salt
Pepper

  2¼ cups
1½ cups
5 cups

½ cup
1/3 cup
1/3 cup
1 tsp.
1 tsp.
1/4 tsp.

560 mL
375 mL
1.25 L

125 mL
75 mL
75 mL
5 mL
5 mL
1 mL

Combine beans, onion and water 3 1/2 quart (3.5 l) slow cooker. Stir.
Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Add remaining 6 ingredients. Stir well. Cover. Cook on High for about
30 minutes to blend flavours. Makes 6 cups (1.5 L).

1/2 cup (125 mL): 195 Calories; 0.6 g Total Fat; 380 mg Sodium; 9 g Protein; 40 g Carbohydrate;
good source of Dietary Fibre.

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This Recipe is ©Company's Coming Publishing Limited. Used with permission.

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