The leisurely overnight soak followed by long, low simmer produces, to my mind, a bean as tender, meaty, and thoroughly pleasurable as a bean can be. An electric slow cooker is ideal because it needs no watching, but a well-tended and roomy saucepan or casserole will also do.
These Boston baked beans are cooked long and slowly, so they literally caramelize in their juices. Using the slow-cook system, there's no soaking, no fussing. You just dump everything into the pot at night, and the next morning they are done. I particularly like using the electric slow-cooker here since I feel safe leaving it on overnight. — Julia Child
Ingredients
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1 (2-inch square) salt pork, cut into matchsticks
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2 cups small dried white beans, rinsed and picked over
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1 1/2 teaspoons salt
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2 large garlic cloves, minced
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2 tablespoons dark unsulfured molasses
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2 tablespoons Dijon mustard
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1/2 teaspoon thyme
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2 bay leaves
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1/2 tablespoon grated fresh ginger
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1/2 teaspoon black pepper
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5 cups water
Directions
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Place all ingredients in a slow cooker, cover and cook on low for 12 to 14 hours, regulating heat to maintain an almost simmer. Alternatively, cook in a tightly covered casserole in a 225°F oven until beans turn a dark reddish caramel brown, about 8 hours. Add a little boiling water if beans begin to look dry. Correct seasoning before serving.