No ImageSlow Cooked Boston Baked Beans

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  1. Bonnie

    Great recipe however more molases is required

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  2. Erin

    Made this recipe for Easter a couple of years ago and now getting requests for it! Usually I trim and freeze bacon fat when making breakfasts, and then thaw and use it for this purpose. Don’t be afraid to add more mustard at the end if the flavor balance isn’t quite right.. you might need some more acidity depending on how much fat you use. Freezes well.

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  3. Laurie

    Great taste but waaaaay too much liquid if you use the crock pot.

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  4. Jen Townsend

    Wonderful taste and simple to make

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  5. Jen Townsend

    Hello! I had a quick question as I plan to make these for Thanksgiving this year. Since they are better the next day, what is the best way to reheat them so that the beans do not dry up? Will simply rearming it in a pot work?

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