Slow Cooker Baked Beans

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 6

Soaking: 8

Total Time: 14 15

Servings:

Calories: 358kcal

Author: Kris Longwell

These are very similar to Boston Baked Beans and are classic in taste with a mix of little sweetness and smokey savory. We simmer the sauce before adding it to the slow cooker with the beans and bacon, but if you're in a crunch for time, you can just add it all into the pot and cook on low all day.

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Equipment

Slow-cooker 3, 4, or 6 quart

Ingredients

1 lb dried white beans Navy, cannelloni, or Great Northern
1 cup ketchup
¼ cup molasses
¼ cup dark brown sugar
¼ cup Dijon mustard
¼ cup apple cider vinegar
¼ cup maple syrup 100% pure
½ teaspoon black pepper
8 oz smoked bacon
Kosher salt
1 cup beef stock

Instructions

Place the beans in a large pot and cover with cool water by about 1 inch. Let them soak overnight. See NOTES for a quick soak method. Pick out any floaters the next morning.
1 lb dried white beans
In a medium skillet or saucepan, stir together the ketchup, molasses, brown sugar, mustard, vinegar, maple syrup, and black pepper over medium heat. Bring the sauce to a simmer and let it continue to gently simmer for about 5 minutes.
1 cup ketchup, ¼ cup molasses, ¼ cup dark brown sugar, ¼ cup Dijon mustard, ¼ cup apple cider vinegar, ¼ cup maple syrup, ½ teaspoon black pepper
Drain the beans and place them in your slow cooker with the chopped bacon. Pour the sauce over the beans. Cover the slow cooker and cook on LOW for 3 hours.
8 oz smoked bacon
After 3 hours, stir the beans and stir in 1 teaspoon salt and half a cup of the beef stock. Turn the setting to HIGH and cook for another 3 hours, or until the beans are tender and the sauce has become thickened. You may need to add the remaining half cup of broth to maintain the correct consistency for the sauce. Taste and add more salt, if desired, usually another ½ to 1 tsp.
Kosher salt, 1 cup beef stock
Serve at once, or turn to the WARM setting until ready to serve.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If you don't have time to soak the beans overnight, you can do a quick soak by bringing the beans in a pot of water to a rolling boil. Turn off the heat and let the beans rest in the hot water for 1 hour. Drain and proceed with the recipe.

You can use canned beans in a pinch. Drain and rinse 2 to 3 15 oz. cans of white beans. Cook on LOW for 4 hours or on HIGH for 2 hours.

Leftovers will keep covered in the fridge for up to 1 week. Reheat with a few splashes of beef stock (or water) on the stove until bubbly and heated through. The beans can be frozen for up to 3 months.

Nutrition