Slow Cooker Baked Beans
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Slow Cooker Baked Beans
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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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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
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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.
- 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.
- 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.
- 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.
- Serve at once, or turn to the WARM setting until ready to serve.
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.
- 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 Information
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Calories
358kcal
(18%)
Carbohydrates
65g
(22%)
Protein
20g
(40%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.001g
Cholesterol
14mg
(5%)
Sodium
690mg
(29%)
Potassium
1459mg
(42%)
Fiber
9g
(36%)
Sugar
28g
(56%)
Vitamin A
160IU
(3%)
Vitamin C
1mg
(1%)
Calcium
189mg
(19%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 20g | 40% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 690mg | 29% |
| Potassium | 1459mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 28g | 56% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 189mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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