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slow cooker baked beans

Slow Cooker Baked Beans Recipe

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb dried navy beans
  • 6 oz thick-cut bacon
  • 1 medium yellow onion
  • 3 cloves garlic
  • 3/4 cup ketchup
  • 1/3 cup unsulphured molasses
  • 1/4 cup packed brown sugar
  • 2 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • About 3 cups water

Method
 

  1. Soak the navy beans in water overnight (8 to 12 hours) or do a quick soak. Drain and rinse.
  2. Cook the chopped bacon in a skillet over medium heat until crisp, about 7 minutes. Remove half the bacon and set it aside. Add the onion to the pan and cook until soft, 5 minutes. Stir in garlic and cook 30 seconds.
  3. Whisk together the ketchup, molasses, brown sugar, mustard, 2 tablespoons vinegar, Worcestershire, salt, and pepper.
  4. Place the drained beans, bacon-onion mixture, and sauce in a slow cooker. Add enough water to just cover the beans, about 3 cups. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until beans are tender.
  5. Stir in an extra tablespoon of vinegar, taste for salt, then spoon into a bowl and top with the reserved bacon.

Notes

The soaking time is not included in the prep time above. If the sauce looks thin after cooking, take off the lid and let the beans cook on high for 30 minutes, or mash a few beans to thicken. The flavor is even better the next day, so this is a great make-ahead side.