Crockpot Baked Beans Recipe

Slow cooker baked beans in a small white bowl.

Crockpot Baked Beans Recipe

Homemade Slow Cooker Baked Beans are a tasty and inexpensive dinner menu addition. Skip canned baked beans and try this DIY side dish that's infused with bacon.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings (1/2 cup each)

Calories 273kcal

Author Meggan Hill

Ingredients

1 pound dried navy beans picked over and soaked overnight (see note 1)
1 cup ketchup
1/4 cup brown sugar packed
2 tablespoons molasses (see note 2)
3 cups water
1/2 pound bacon chopped
1 cup celery diced
1 cup onion peeled and diced
1 bay leaf
Salt and freshly ground black pepper

US Customary - Metric

Instructions

Drain beans well. In small bowl, whisk together ketchup, brown sugar, and molasses. In the bottom of a slow cooker, add beans, water, bacon, celery, onion, and bay leaf. Add sauce and stir to combine.
Cover and cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours, or until beans are tender. Season to taste with salt and pepper.

Video

Notes

Navy beans: Baked beans are traditionally made with navy beans, but you can use small white beans or great northern beans. To soak dried beans overnight, pick through and sort 1 pound of dried navy beans beans. In a large bowl, add beans and enough water to cover by 1 inch. Soak at least 8 hours overnight. Drain and discard soaking liquid.
Molasses: This robust, sweet syrup accentuates the sweetness of the brown sugar (brown sugar is a mixture of cane sugar and molasses). I love the flavor from using brown sugar and molasses in a 2:1 ratio.
Yield: This Slow Cooker Baked Beans recipe makes 12 generous side dish servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition