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Slow Cooker Baked Beans:

There’s something incredibly comforting about a bowl of slow cooker baked beans. The beauty of this dish lies in its simplicity – a combination of tender beans, rich spices, and a slightly sweet sauce that slowly melds together in the slow cooker.
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Course Main Course
Cuisine American

Ingredients
  

  • For the Beans:
  • 1 lb dried navy beans or other white beans
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup or honey
  • 1/4 cup molasses
  • 2 tablespoons Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup ketchup
  • 1 cup water or vegetable broth
  • Optional: 4-6 slices bacon cooked and crumbled

Instructions
 

  • Soak the dried navy beans overnight in a large bowl of water. Alternatively, use the quick soak method: boil the beans in water for a few minutes, then let them sit for an hour.
  • After soaking, drain and rinse the beans thoroughly to remove any debris or impurities.
  • Place the soaked beans in the slow cooker. Add the chopped onion, minced garlic, brown sugar, maple syrup, molasses, Dijon mustard, smoked paprika, black pepper, and salt.
  • Stir in the ketchup and water (or vegetable broth) until all the ingredients are well combined. Add crumbled bacon if desired.
  • Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally, adding more liquid if needed to keep the beans moist.
  • Check the beans for tenderness after cooking. If they aren’t done, continue cooking for another 30 minutes to 1 hour.
  • Serve the baked beans warm, garnished with additional bacon bits or fresh parsley if desired. Enjoy!
Keyword Slow Cooker Baked Beans:
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