Boston Baked Beans
Doing these in the crock pot was just great! I was pressed for time, so I did the hurry-up method of cooking the beans rather than soaking them overnight (the hurry-up method being where you boil the beans and then let them soak for an hour), and then I combined all of the remaining ingredients in a crock pot and cooked them for about ten hours (overnight, skipping the step of cooking the soaked beans, and boiling the sauce ingredients together). Also I didn't have mustard powder so I just used a good squirt of yellow mustard.
I cooked them on low for five hours and realized they weren't getting done, so then turned the crock pot up to high. I probably could have just done high the entire time, as the beans came out just a little tough. Also, I used bacon that wasn't very smokey so I added about a tablespoon of liquid smoke and wished I had added more. I will definitely make this recipe again, though next time I will try more liquid smoke, a little more molasses, and I will boil the sauce down more at the end so that it gets darker and more flavorful.
13 users found this review helpful
Jul. 24, 2011