Crockpot Boston Baked Beans

8-10 servings

 

1 pound dry navy beans 

1/2 pound bacon, in 1/2-1 inch pieces

1 medium onion, chopped

1/3 cup blackstrap molasses

1/2 cup maple syrup

1/2 cup packed dark brown sugar

4 Tablespoons Dijon mustard

1/8 tsp. ground cloves

3/4 tsp salt

1 Tbsp. apple cider vinegar

 

 

Rinse the navy beans and put in a large pot with water. You can soak the beans overnight or use this quicker method—-bring to a rolling boll. Then cover and let sit for one hour before using. Place the beans in your crockpot.

 

Saute’ the bacon to render the fat out of it. Then remove with a slotted spoon to your beans in the crockpot. Saute’ the onions until translucent and add to the bean mixture along with the remaining ingredients. Turn on low and cook for 8-10 hours.