This recipe for Boston Baked Beans used to be with the Myriad Deviled Eggs, but I thought these were good enough to have their own spot. I will show two methods, the crock pot method and the Instant Pot method.
May 29th is my good friends, Amber and Stevie Lewis’ wedding anniversary. They were having a party, and Stevie said he wanted Baked Beans and Amber said she wanted Deviled Eggs. I happily volunteered to make both.
I had never made Boston Baked Beans before, but I had recently found a recipe I wanted to try, and this was the perfect opportunity.
Ham Hocks Are Good to Eat
Ham hocks are the ankle portion of a pigs leg. They usually come 2 to 3 in a pack at the grocery store, most often smoked. They add wonderful flavor to vegetables or beans that require a long cooking time. But don’t throw them out when they are finished cooking – carefully separate the meat from the bones and fat and add it back to your dish.
Don’t Soak Your Beans
Don’t soak your beans overnight – it creates more gas in your body. After sorting through and rinsing your beans, put them in a large pot and cover with water. Bring to a boil, and let them boil for 5 minutes, then cover, and remove from the heat. They will be ready for further cooking in two hours.
Two Methods of Making Boston Baked Beans
These beans are great in the Instant Pot if you want to make them on a weeknight or just want to make them quickly. If you have some time, make them in a crock pot, or set your Instant Pot to its slow cooker setting. They are great with corn bread or biscuits and honey. Enjoy!
Email Me the Recipe
Boston Baked Beans
Equipment
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Ingredients
- 2 cups navy beans
- ½ pound bacon
- 2 smoked ham hocks
- 1 onion, finely diced
- 3 tablespoons molasses
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon *dry mustard
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- ¼ cup brown sugar
Instructions
- Soak the beans as follows: After sorting through and rinsing your beans, put them in a large pot and cover with water. Bring to a boil, and let them boil for 5 minutes, then cover, and remove from the heat. They will be ready for further cooking in two hours.
- Make sure you keep this cooking water. Drain the beans into a bowl over a colander.
- Have ready a crock pot. Put a layer of beans, then alternately layer with bacon, onion and beans. At the top, add the ham hocks.
- Mix the other ingredients together in a bowl. Taste for seasoning. Pour this over the beans in the pot, then cover with enough of the left over soaking water to cover the beans.
- Put them on low and cook for at least 10 hours. Before serving, remove the ham hocks, and carefully separate the meat, adding it back to the beans. Continue cooking until the sauce has thickened nicely.
Instant Pot Method
- Layer the uncooked beans and bacon in the pot. At the top, put the ham hock. Mix the other ingredients together. Pour this over the beans. Pour enough water to come up almost to the top of where the liquid limit is indicated on the pot. Close the pot and set it on pressure for 50 minutes. Use natural release timer for 10 minutes, then quick release. Remove the top of the pot and take out the ham hock. Carefully cut the meat off of it and put it back with the beans. Put the machine on saute. Let the beans boil down until they are a nice consistency.
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