Boston baked beans from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann

  • molasses
  • dry mustard
  • salt pork
  • dried navy beans
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aggie92 on March 28, 2017

    Delicious! I really love this recipe. I have made it in both the slow cooker and converted it to my pressure cooker. It is a bit soupy as written for the slow cooker so I cut the amount of water in half. For the pressure cooker (Instant Pot), soak beans overnight then put all the ingredients in the pot with 3 cups of water, use the Manual button and cook at high pressure for 35-40 minutes. Reduce the sauce using the saute button if desired.

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