Julia's Boston Baked Beans

 

Recipe adapted from Julia Child: The Way to Cook

Ingredients

• 1 pound dried navy beans, rinsed and picked over for stones
• 1 cup onion, sliced
• 4 garlic cloves, minced
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons molasses (I was out of molasses and substituted brown sugar.)
• 3 tablespoons canola oil
• 2 tablespoons Dijon mustard
• 1 ½ teaspoons table salt
• 6 grinds freshly ground black pepper
• 5 cups water

 Directions

1. In a slower cooker, combine the beans, onion, garlic, thyme, bay leaves, molasses, canola oil, Dijon mustard, salt, pepper, and water. Cover and cook on low for 14 hours. Check occasionally to ensure there is enough water. You may need to add a cup or so more. Julia recommends you serve this with coleslaw and brown bread.