This recipe has an interesting story. Boston Baked Beans is actually the generic term for baked beans. Maine has there own version, BTW. This also where we get the name "Beantown", for Boston of course. (I first saw the full recipe in 1989 BTW. The store-bought version is more convenient. And some brands are better than other, like B & M and Bush's for example. But this might be a fun recipe to try from time to time.) Boston Baked Beans (Vegetarian). 1 lb. Dried Beans (such as Great Northern) 1 large Onion, diced fine 1 cup Water 1 6 oz. can Tomato Paste 1/4 cup Maple Syrup 1/4 cup Molasses 4 Tbsp. Brown Sugar 1 Tbsp. Apple Cider Vinegar 1 tsp. Worcestershire Sauce 1 1/2 Tbsp. Kosher Salt 1 tsp. ground Mustard 1/4 tsp. Pepper 1/8 tsp. Cinnamon 1/8 tsp. Nutmeg 8 whole Cloves ~ The night before soak the beans with enough water to cover, about two inches. Soak overnight. The next day, mix everything together except the beans, onion, and cloves. In the bottom of minimum 4-quart slow cooker, layer the diced onion, then add the beans. Pour the liquid mixture over the beans, then add up to an additional 3 cups of water until the tops of the beans are just submerged. Cook the mixture on high for 6-8 hours, or on low for 8-10 hours. They may be cooked for up to 12 hours (watching carefully, of course).
