No ImageSlow Cooked Boston Baked Beans

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  1. Catherine

    HELP! I cooked the beans in the crock pot for 16 hours. They’re way too salty, how can I fix this?

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  2. Harry

    Do I have to double the ingredients if I use two pounds of dried beans?

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  3. Jim Townsend

    First off, I always soak overnight. Then I turn up the heat all the way with some salted water. Once they reach a rolling boil I leave covered and boil for 2 minutes. Then leave the cover on, pull off the heat and let them soak for 1 hour. Then strain in a collander. Then I take 1 pound of smoked hog jowls and remove the skin, cut into chunks and brown off in a frying pan, during which time I slice up a large yellow onion. Then 1 layer of hog jowls, 1 layer of onion, and 1 layer of beans. Repeat until off of the ingredients are gone. Then pour the molasses mixture over the top, put the lid on the slow cooker and set on high for 2 hours. THEN I pull off the crock pot, wrap foil over the top and put into a 250 degree oven and let go another 2 to 3 hours, checking after 2 hours. They are perfect every time.

  4. Pam

    The sauce is much thinner that I expected. Is there a way to thicken it or perhaps in the future use maybe 2 cups of water instead of 3?


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  5. Lee

    I do not recommend this. I soaked and cooked my beans for 12 hours on low as suggested and the beans were not cooked. Eating under cooked beans can be dangerous. I changed the cooker to high and 8 hours later they were only mostly done and burnt. I had to throw the whole thing out. Next time I start with fully cooked beans.

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