This recipe originally ran as “Bertha Robb’s Home Baked Beans” in the March, 1981 issue. We’ve adapted it for the slow cooker.
Ingredients
- 1 pound dried yellow eye beans
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 teaspoon salt
- dash pepper
- 2 teaspoons ground mustard
- 4 tablespoons maple syrup
- 3 tablespoons molasses
- piece of salt pork
Instructions
Wash beans and soak them overnight. Parboil for about 20 minutes and add baking soda (beans will foam up). Drain beans and run under cold water in a sieve. Put beans in slow cooker and barely cover with boiling water. Mix remaining ingredients except salt pork and pour over beans. Place sliced salt pork on top of beans. Cover and cook on high until beans are tender, 7 to 9 hours (time varies depending on your slow cooker), stirring periodically. Season to taste and serve.
