Ballpark Franks and Boston Baked Beans
From our provider:
Ingredients
-
2 pounds dried small white beans
12 cups water
2 teaspoons salt
1 cup molasses
2 tablespoons dry mustard
1/2 cup dark brown sugar
1/2 cup chopped onions
4 tablespoons salt pork or thick sliced bacon, chopped into small pieces
Olive oil
Hot dogs and rolls
- Soak beans in water in uncovered Crock-Pot® slow cooker overnight (or for a minimum of 8 hours). After soaking, cover, and cook on Low for 3 hours. Drain liquid reserving 1/2 cup and set aside. Remove beans and set aside
- In a skillet placed on stovetop set to medium heat, add olive oil and salt pork or bacon; sauté for 5-10 minutes to render fat. Remove salt pork or bacon with slotted spoon and add to stoneware.
- Add 1 cup liquid from beans (saved from soaking) and remaining ingredients including reserved beans into the stoneware. Stir to thoroughly incorporate.
- Cover and cook on Low for 10-12 hours or on High for 6-8 hours. Serves 4
Serves: 10-12
Size: 5-7 quart
Recommended Crock-Pot® slow cooker
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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