Slow Cooker Baked Beans Recipe

5 3 4
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Slow Cooker Baked Beans Recipe

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5 3 4
Publisher Photo
These traditional baked beans have a nice blend of flavors and a thick pleasant sauce. They were a hit at our son's wedding.
MAKES:
16-18 servings
TOTAL TIME:
Prep: 1-1/4 hours + standing Bake: 3 hours
MAKES:
16-18 servings
TOTAL TIME:
Prep: 1-1/4 hours + standing Bake: 3 hours

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.
Originally published as Old-Fashioned Baked Beans in Down the Aisle Country-Style 2000, p36

Nutritional Facts

3/4 cup: 268 calories, 3g fat (1g saturated fat), 4mg cholesterol, 729mg sodium, 50g carbohydrate (17g sugars, 13g fiber), 13g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Old-Fashioned Baked Beans in Down the Aisle Country-Style 2000, p36

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Reviews forSlow Cooker Baked Beans

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pajamaangel User ID: 1603339 261071
Reviewed Feb. 9, 2017

"After preparing the beans, I threw all the other ingredients into a crock pot and finished them that way. They were quite delicious. I love that the molasses flavor comes through."

MY REVIEW
Jo-nana User ID: 6442440 86355
Reviewed Dec. 1, 2013

"I have made this reciepe many times and they are always hit even with my son who claims to hate beans"

MY REVIEW
ColleenaG User ID: 1190332 85993
Reviewed May. 8, 2013

"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."

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