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Slow Cooker Baked Beans Recipe

These traditional baked beans have a nice blend of flavors and a thick pleasant sauce. They were a hit at our son's wedding.

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Slow Cooker Baked Beans Recipe

Prep: 1-1/4 hours + standing Bake: 3 hours

Yield: 16-18 Servings

75 180 255

Ingredients

2 pounds dried navy beans
4 quarts water
2 large onions, chopped
1/2 pound bacon or salt pork, cut into 1/2-inch pieces
1-1/2 cups ketchup
1/2 cup molasses
1/2 cup packed brown sugar
2 tablespoons prepared mustard
1 tablespoon salt

Directions

Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Return to Dutch oven; add 4 qts. water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. Combine beans with the remaining ingredients.
Transfer to two ungreased 2-1/2-qt. baking dishes or bean pots. Add 1-1/2 cups reserved cooking liquid to each casserole; stir to combine.
Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed. Yield: 16-18 servings.

Tip: If several batches are needed, cook and serve in an electric roaster for convenience.

Nutritional Facts 1 serving (3/4 cup) equals 268 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 729 mg sodium, 50 g carbohydrate, 13 g fiber, 13 g protein.

Originally published as Old-Fashioned Baked Beans in Down the Aisle Country-Style , p36

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Slow Cooker Baked Beans

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(1-1) of 1 reviews

Reviewed on May. 08, 2013 by ColleenaG

I made these beans for a family party and everyone loved them. the only thing I changed was I added a little more molasses then the recipe called for.