Name: Pork N' Beans (Boston Baked Version)
Yield: 4 servings
Ingredients: 2 cups raw navy beans (standard bag size); 12 cup ketchup; 14 cup brown sugar; 12 lb bacon, raw and cut into small pieces; 1 onion, finely diced; 6 tablespoons molasses; 2 teaspoons salt; 14 teaspoon ground black pepper; 14 teaspoon dry mustard; 1 tablespoon Worcestershire sauce

Servings: 4 persons

2 cups raw navy beans (standard bag size)
12 cup ketchup
14 cup brown sugar
12 lb bacon, raw and cut into small pieces
1 onion, finely diced
6 tablespoons molasses
2 teaspoons salt
14 teaspoon ground black pepper
14 teaspoon dry mustard
1 tablespoon Worcestershire sauce

1
Boil the beans for 2-3 hours to soften them up.
2
They should have the consistency of a boiled peanut (a little stiff but not hard).
3
Drain and reserve the liquid.
4
Mix all the ingredients together in the crockpot.
5
Use a large spoon so you don't break the beans.
6
Turn the crockpot on high.
7
Cover and let cook for 3-4 hours adding some of the bean liquid as needed to cover all the beans.
8
Once the beans are soft, crack the lid of the crockpot to allow steam to escape.
9
This will help thicken up your bean serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pork N' Beans (Boston Baked Version)

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