1pounddried navy pea or other white beans, washed and picked over
4ouncessalt pork, cut into 3 or 3 slices
½cupmolasses
2teaspoonsdry mustard or 2 tablespoons prepared mustard
Salt and pepper
Instructions
Place the beans in a large bowl and cover with water by an inch or two and let soak overnight. Alternatively as a quick soak method, place the beans in a large saucepan. Cover with water by 2 to 3 inches. Bring to a boil and let boil for about 2 minutes. Then turn off the heat, cover and let stand for 1 - 2 hours.
Ideal slow cooker size: 4-Quart.
Place the pieces of salt pork in the bottom of the crock pot.
Drain the beans and add to the crock pot.
Mix together the molasses and mustard and stir into the beans.
Cover with boiling water until it is above the bean level by 1 inch.
Cover and cook on LOW for 10 to 12 hours, until the beans are very tender.
After about 6 hours, taste and adjust the seasonings, adding salt, pepper, molasses and/or mustard to taste.
Discard the salt pork.
Recipe Notes
Serving size: ½ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Baked Beans
Amount Per Serving (1 /2 cup)
Calories 175Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 28g9%
Fiber 5g20%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.