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Slow Cooker Baked Beans

 Slow Cooker Baked Beans
These traditional baked beans have a nice blend of flavors and a thick pleasant sauce. They were a hit at our son's wedding.
16-18 ServingsPrep: 1-1/4 hours + standing Bake: 3 hours


  • 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


  • 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

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Slow Cooker Baked Beans (continued)

Directions (continued)

  • 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.