Crockpot Boston Baked Beans

Description

I adapted my grandmother's Boston baked beans recipe that we make in the crockpot. I left the mustard in but there's so little of it that you could easily leave it out.

• Contributed by Sarah Natividad via FOODALLERGYKITCHEN Y-Group

Ingredients

• 1 lb small white dry beans
• ⅛ pound of salt pork or bacon (my son is allergic to pork so I used shortening and a little bit of smoke flavoring)
• 3 tbsp brown sugar
• 1 tsp salt
• 3 tbsp molasses
• ½ tsp mustard
• 1 medium onion diced
• ¼ cup catsup

Directions

1. Prepare beans.
2. Wash beans and remove clinkers (small rocks).
3. Par boil in large pot or spaghetti cooker for 1½ hours.
4. Drain.
5. Place beans in slow cooker with other ingredients, add water just to cover the beans, and cook until beans are thick and dark brown, usually 8 – 12 hours stirring occasionally.
6. For variations add more onions or condiments.
7. For BBQ style, add chopped green pepper, double sugar and molasses and substitute BBQ sauce for catsup.