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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.
TOTAL TIME: Prep: 1-1/4 hours + standing Bake: 3 hours YIELD:16-18 servings


  • 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.

Nutritional Facts

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

Reviews for Slow Cooker Baked Beans

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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"

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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