Boston Baked Beans

1. 1

   Drain beans and transfer to a large Dutch oven.

2. 2

   Add 8 cups water, baking soda, and bay leaves.

3. 3

   Bring to boil over medium-high heat, skimming off any foam that rises to the top.

4. 4

   Boil 15 minutes.

5. 5

   Drain beans and transfer to slow cooker, discarding bay leaves.

6. 6

   While beans are cooking in Dutch oven, score fatty side of salt portk and cut into 2 pieces.

7. 7

   Place scored side down in medium non-stick skillet over medium heat and cook until fat is rendered, 8 to 10 minutes.

8. 8

   Turn salt pork over, add onions and cook until lightly browned, about 5 minutes.

9. 9

   Tranfer to slow cooker.

10. 10

    Stir in 1/4 cup molasses, brown sugar and boiling water into slow cooker.

11. 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. 12

    Cook on Low for 10 to 12 hours (on high 5-6 hours); until beans are tender and creamy.

13. 13

    Turn off the slow cooker and remove lid and foil.

14. 14

    Stir in remaining 2 tablespoons molasses, mustard and vingear and season with salt and pepper to taste.

15. 15

    Cover slow cooker with lid and let beans sit until sauce is slightly thickened; 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.