Menu
Slow-Cooked Beans Slow-Cooked Beans
Slow-Cooked Bean Medley Slow-Cooked Bean Medley
Slow-Cooked Green Beans Slow-Cooked Green Beans
Slow-Cooker Pot Roast Slow-Cooker Pot Roast
Slow-Cooked Boston Beans Slow-Cooked Boston Beans
Slow Cooker Red Beans & Sausage Slow Cooker Red Beans & Sausage
Simple Vegetarian Slow-Cooked Beans Simple Vegetarian Slow-Cooked Beans
Quick Baked Beans Quick Baked Beans
Slow-Simmered Kidney Beans Slow-Simmered Kidney Beans
Slow-Cooked Pork and Beans Slow-Cooked Pork and Beans
Slow Cooker Vegetable Bean Soup Slow Cooker Vegetable Bean Soup
Slow-Cooked Baked Beans Slow-Cooked Baked Beans
Slow Cooker Calico Beans Slow Cooker Calico Beans
Slow-Cooker BBQ Baked Beans Slow-Cooker BBQ Baked Beans
Slow-Cooker Potluck Beans Slow-Cooker Potluck Beans
Pressure-Cooker BBQ Baked Beans Pressure-Cooker BBQ Baked Beans
Slow-Cooker Baked Potatoes Slow-Cooker Baked Potatoes
Slow-Cooked Black Bean Soup Slow-Cooked Black Bean Soup
Slow-Cooker Vegan Baked Beans Slow-Cooker Vegan Baked Beans
Slow-Cooker Pinto Beans Slow-Cooker Pinto Beans

Slow Cooker Baked Beans

4 reviews
Test Kitchen Approved
Total Time

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

Makes

16-18 servings

Updated: Dec. 27, 2022
These traditional baked beans have a nice blend of flavors and a thick pleasant sauce. They were a hit at our son's wedding.
Slow Cooker Baked Beans
Next Recipe

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

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

Nutrition Facts

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

More from Taste of Home

Smoky Baked Beans
Smoky Baked Beans
Slow-Cooked Baked Beans
Slow-Cooked Baked Beans
Homemade Baked Beans
Homemade Baked Beans
Cowboy Baked Beans
Cowboy Baked Beans
Slow-Cooker Potluck Beans
Slow-Cooker Potluck Beans
Six-Bean Chili
Six-Bean Chili
Slow-Cooker BBQ Baked Beans
Slow-Cooker BBQ Baked Beans
Brenda’s Baked Beans
Brenda’s Baked Beans
New England Baked Beans
New England Baked Beans
Pressure-Cooker BBQ Baked Beans
Pressure-Cooker BBQ Baked Beans
Best Ever Beans and Sausage
Best Ever Beans and Sausage
Party Time Beans
Party Time Beans
Festive Bean Salad
Festive Bean Salad
Boston Baked Beans
Boston Baked Beans
Five-Bean Salad
Five-Bean Salad
Maple Baked Beans
Maple Baked Beans
Slow-Cooker Pinto Beans
Slow-Cooker Pinto Beans
Hearty Pork Bean Soup
Hearty Pork Bean Soup
Sweet and Spicy Baked Beans
Sweet and Spicy Baked Beans
Calico Soup Mix
Calico Soup Mix