New England Crock-Pot Beans – a delicious recipe with dry Great Northern beans, onion, tomato sauce, brown sugar, water, dry mustard. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Soak beans overnight in crock-pot turned on low.
2
Check beans in morning by blowing on beans in spoon; if outer coating curls back, they are ready to prepare.
3
Be sure beans are soft before mixing.
4
Drain beans over large container to keep the liquid.
5
Mix all remaining ingredients except salt pork.
6
(I mix these the night before and refrigerate.)
7
Cut salt pork in 1/2-inch slices and score to the rind.
8
Place 3 or 4 pieces of salt pork in bottom of crock-pot, then a layer of beans, some of mix.
9
Alternate until full.
10
Reserve 1 cup liquid to add during cooking.
11
Cook on high for 6 hours; remove to baking dish, picking out salt pork pieces to put on top.
12
Bake in 375u00b0 oven for 45 minutes.
384
kcal
Calories
1
g
Fat
87
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb. dry Great Northern beans, 1 medium onion, chopped, 1 small can tomato sauce, 1 c. brown sugar, and more.
Yes, New England Crock-Pot Beans falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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