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Tangy Cranberry Beans

Whenever I take these beans to barbecues, they’re always eaten up right away. —Wendie Osipowicz, New Britain, Connecticut
  • Total Time
    Prep: 20 min. + soaking Cook: 6 hours
  • Makes
    10 servings


  • 3 cups dried navy beans
  • 4 cups unsweetened cranberry juice
  • 1/2 pound bacon strips, cooked and crumbled
  • 1 medium onion, chopped
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/4 cup molasses
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground mustard
  • 1/8 teaspoon ground ginger


  • Rinse beans. Place in a saucepan; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1-4 hours. Drain and rinse beans, discarding liquid.
  • Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.
Nutrition Facts
3/4 cup: 349 calories, 4g fat (1g saturated fat), 8mg cholesterol, 671mg sodium, 63g carbohydrate (23g sugars, 10g fiber), 17g protein.

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  • Foxycook
    Jun 3, 2019

    I let the beans soak for 1 hour. I followed the recipe as written. I cooked in slow cooker on High for 8 hours. They were still half cooked and couldn't serve them to my guests. It's possible my crock pot was going bad, though it was only a couple years old. I did taste the sauce to see if it would be worth trying to make again. I was very disappointed the flavor was bland. The color was not rich and thick as shown in picture. I won't make them again.