Artificial Food Coloring Free Crockpot Boston Baked Beans
Total time8 hr 40 min
Prep time20 min
Cook time0 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 lb dried navy beans
- 6 oz salt pork, rind scored and cut into 4 pieces
- 1 medium yellow onion, finely chopped
- ⅓ cup unsulfured molasses
- 3 tbsp packed dark brown sugar
- 1 tbsp dry mustard
- 1 tsp apple cider vinegar
- ½ tsp black pepper
- ½ tsp salt
- 2 cups water, plus more as needed
Instructions
- 1
Place the navy beans in a large saucepan and cover with cold water by at least 3 inches. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Drain through a colander and rinse under cold water.
- 2
Transfer the parboiled beans to a 6-quart slow cooker. Nestle the salt pork pieces into the beans and scatter the chopped onion over the top.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!