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Thursday, June 30, 2016

Thursday Recipe - Boston Baked Beans

This is a great recipe. It takes 2-3 days to prepare, so be warned. But also note that much of that time is cooking time in the crockpot or sitting time in the fridge. Actual time you need to do anything is really not much. But if you are planning on making these for that bbq tonight, you don't have enough time. This is one you have plan ahead for, but it is worth the wait.

These are similar to the canned pork'n'beans, but so much better. It's based off an old Betty Crocker recipe.

Boston Baked Beans

2 c. dried navy beans (small white beans)
1/2 c. chopped onion
3 strips bacon, cooked until crisp, then cooled and crumbled
2 T. brown sugar
1/3 c. pancake syrup
1 t. salt
1 t. dry mustard powder (NOT prepared mustard like you'd put on a hot dog)
1/4 t. black pepper

2 nights before you want to eat them - Put the beans in a large bowl. Rinse well with cold water. Cover with fresh cold water. Set aside to soak.

The next morning - Drain the beans. Place in a 2-3 quart sauce pan. Cover with warm water. Simmer over med-low heat for 2-3 hours until beans are mostly soft. Add more water as needed to keep the beans covered.

Drain beans, SAVE THE LIQUID. Put the beans in a 2-quart crockpot. Add the onion, bacon crumbles, sugar, syrup, salt, mustard powder, and pepper. Add just enough of the bean liquid to cover the beans in the crockpot. Cover and cook on low for 6-8 hours.

Cool the beans for 30 minutes or so, then refrigerate overnight. I usually just pull the ceramic liner from my crockpot and refrigerate it in that.

At least three hours before serving - Heat the beans in the crockpot on low for 2-3 hours until hot through and very soft. Keep warm until ready to serve.