Slow Cooker Boston Baked Beans #gluten-free #clean-ingredients

This makes 3 servings but double the ingredients to make more. You can freeze them in zip lock bags after they cool for easy next day lunches. Just remove from bag and reheat.⁣

INGREDIENTS (~3 servings):

  • 225g dried navy beans⁣ (aka haricot beans) + 1 tbsp salt for soaking⁣
  • 3/4 cup filtered water⁣
  • 2 tbsp black strap molasses⁣
  • 2 tbsp maple syrup⁣
  • 1/2 tbsp gluten free tamari or soy sauce
  • 125g pork belly⁣
  • 1/2 medium sized onion, diced⁣
  • 1 bay leaves⁣
  • 1/4 tsp salt⁣
  • 1/2 tsp dry mustard powder
  • 1/4 tsp ground black pepper⁣
  • 1/8 tsp baking soda⁣


1. Rinsed dry navy beans. Soak in water – cover at least 2 inches above beans. Add 1 tbsp salt. Mix. ⁣

2. Cover with wrap. Soak at least 10 hours.⁣

3. After beans are soaked, rinse beans and strain all water out. Set aside.⁣

4. Cut pork belly into 1/4″ H x 1″ L x 1/2 W inch strips.⁣

5. Place pork belly in a wok over high heat. Render out the fat.⁣

6. Then add diced onions. Saute over medium heat.⁣

7. Add baking soda, bay leaf, tamari sauce, molasses, maple syrup, dry mustard, salt, pepper and water.⁣

(Baking soda helps beans soften faster)⁣

8. Add navy beans. Mix ingredients well.⁣

9. Bring to a boil.⁣

10. Then transfer to slow cooker and cook on high for 7 hours or until beans are really soft and looks like the photo.⁣

11. Ready to serve.⁣

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