Saturday, February 28, 2009

Boston Baked Beans (Crock Pot)

Sort and rinse 1 lb. dry navy (white) beans. Pour 6 cups boiling water over beans, cover, and soak 1 hour. Then cook on high for 2-3 hours.

1/2 heaping teaspoon garlic powder
1 teaspoon dry mustard
dash pepper
2 tablespoons molasses
6 tablespoons brown sugar
1 onion, chopped, or 1/3 cup dry onions
2 strips low salt bacon, cut up
Stir and cook on low 10-12 hours. May be left in pot at low setting longer than that.

Testing comment: The Boston baked beans were good. I think I would have put a little more flavor in it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 21)

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