Sunday, July 3, 2011

Slow Cooked Boston Beans

(about 4 servings)

I used to make these in the oven, but since moving to Dallas, I've made them in my slow cooker instead. They seem to come out almost the same; if anything, imo the slow cooker method seems to produce slightly moister beans.

There was no salt pork at the market yesterday.. they did have smoked pork jowls, but those were huge and I wasn't sure what I'd do with the other half, so I settled on a small package of prosciutto ends. The flavour they added was very good, I loved the small prosciutto pieces and I was pleased there was a lower amount of fat in the dish.

1 lb navy beans (about 2 1/2 cups)
1/4 cup brown sugar
1/3 cup dark unsulfured molasses
1 tbsp apple cider vinegar
2 tsp ground mustard seed
1 tsp salt
1/2 tsp celery seed
1/4 tsp ground ginger
freshly ground black pepper, to taste
2 1/2 cups water
1/2 large yellow onion, peeled, in one piece
1/4 lb prosciutto, (give or take) or salt pork

Cover the beans with water and soak for about 5-8 hrs (or overnight) until the beans have doubled in size.

Drain and rinse the beans. Pick them over discarding any discoloured ones, then place them into a slow cooker. Combine the brown sugar, molasses, vinegar, ground mustard, salt, celery seed, ginger, black pepper and water. Pour over the beans and stir in.

Poke the onion into the middle and cut up the prosciutto into a few pieces and poke those into the beans too.

Cover the pot and cook on low for about 5-7 hours or until the beans are tender. Check the beans a few hours in and add more water if necessary.

When the beans are done, remove the onion before serving.

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