Boston Baked Beans

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

• Servings: 4
• 1 lb navy beans, picked over and soaked in cold water to 8 to 12 hours
• 1/2 teaspoon baking soda
• 4 ounces salt lamb, rind removed
• 1 medium onion, minced
• 1/4 cup plus 2 tablespoons mild molasses (do not use robust or blackstrap)
• 1/4 cup dark brown sugar, packed
• 2 cups boild water
• 1 tablespoon dijon mustard
• 2 teaspoons cider vinegar
• salt and pepper

Recipe

• 1 drain beans and transfer to a large dutch oven.
• 2 add 8 cups water, baking soda, and bay leaves.
• 3 bring to boil over medium-high heat, skimming off any foam that rises to the top.
• 4 boil 15 minutes.
• 5 drain beans and transfer to slow cooker, discarding bay leaves.
• 6 while beans are cooking in dutch oven, score fatty side of salt portk and cut into 2 pieces.
• 7 place scored side down in medium non-stick skillet over medium heat and cook until fat is rendered, 8 to 10 minutes.
• 8 turn salt lamb over, add onions and cook until lightly browned, about 5 minutes.
• 9 tranfer to slow cooker.
• 10 stir in 1/4 cup molasses, brown sugar and boiling water into slow cooker.
• 11 to help retain the heat near the bottom, cover beans with a piece of aluminum foil, then cover the slow cooker with the lid.
• 12 cook on low for 10 to 12 hours (on high 5-6 hours); until beans are tender and creamy.
• 13 turn off the slow cooker and remove lid and foil.
• 14 stir in remaining 2 tablespoons molasses, mustard and vingear and season with salt and pepper to taste.
• 15 cover slow cooker with lid and let beans sit until sauce is slightly thickened; 15 to 20 minutes.