Norcalbaker59: This is the baked beans recipe from Cook's or Cook's Country magazine. I get both and pull out the recipes I want. Great, great recipes for a non-professional chef. They explain the science and the tried and failed attempts with every recipe.
Boston Baked Beans - by Diane Unger-Mahoney
(Don't use dark or blackstrap molasses which will become bitter tasting in the slow cooker)
1 pound navy beans, picked over and soaked in cold water for 8 to 12 hours
1/2 teaspoon baking soda
2 bay leaves
4 ounces salt pork, rind removed
1 medium onion, minced
1/4 cup plus 2 Tablespoons mild molasses
1/4 cup packed dark brown sugar
2 cups boiling water
1 Tablespoon Dijon Mustard
2 teaspoons cider vinegar
salt and pepper
1. Set slow cooker to high to preheat. Drain beans and transfer to large Dutch oven. Add 8 cups water, baking soda, and bay leaves. Bring to boil over medium-high heat, then use wide spoon to skim off any foam that rises to the top. Boil 15 minutes. Drain beans and transfer to slow cooker insert, discarding bay leaves.
2. While beans are cooking in a Dutch oven, score the fatty side of salt pork and cut into 2 pieces. Place scored side down in medium nonstick skillet over medium heat and cook until fat is rendered 8 to 10 minutes. Turn salt pork over, and add onions, and cook until lightly browned, about 5 minutes. Transfer to slow cooker insert. Stir 1/4 cup molasses, brown sugar and boiling water into slow cooker insert.
3. Cover beans with a piece of aluminum foil, then cover slow cooker with lid. Set slow cooker to low and cook until beans are tender and creamy, 10 to 12 hours. (Alternatively, cook on high for 5 to 6 hours.)
4. Turn off slow cooker and remove lid and aluminum foil. Stir remaining 2 tablespoons molasses, mustard, and vinegar and season with salt and pepper to taste. Cover slow cooker with lid and let beans sit until sauce has slightly thickened, 15 to 20 minutes. Serve.