SLOW COOKER BAKED BEANS
Baked beans are the ultimate comfort food—warm, hearty, and perfect alongside any grilled or barbecued meats. While traditionally baked in the oven, using a slow cooker makes the process even simpler. With smoky bacon, tender navy beans, and a blend of sweet and tangy ingredients like molasses, ketchup, and brown sugar, this dish becomes a rich, flavorful addition to any meal. Plus, the flavors deepen over time, making them even better after a day or two, or perfect for freezing and enjoying later.
When choosing molasses, you’ll find different intensities ranging from light to blackstrap. For this recipe, dark molasses (sometimes labeled as robust) offers the best flavor, and you can find it in the baking aisle of your local grocery store.
Why You’ll Love This Recipe
- Convenience: The slow cooker does all the work, freeing up your time.
- Flavorful: The combination of ingredients creates a deep, rich taste.
- Make-Ahead: Tastes better the next day, perfect for planning meals ahead.
Kitchen Equipment You’ll Need
- Slow cooker
- Large pot
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 lb dry white beans
- 1/2 cup molasses
- 1/3 cup brown sugar
- 3 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1/8 teaspoon ground cloves
- 1 6oz can tomato paste
- 1 cup hot water
- 1 1/2 cups chicken broth
- 1/2 lb salt pork, cut into 1/2″ pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
Step-by-Step Instructions
- Place the beans in a large pot and cover with 2 inches of water. Soak overnight and drain.
- In a bowl, mix together the molasses, brown sugar, Worcestershire sauce, mustard, cloves, tomato paste, chicken broth, and hot water.
- Line the bottom of the slow cooker with half the salt pork, using the fattiest pieces. Layer half of the dried beans over the pork.
- Add all the onions and garlic as the next layer, then top with the remaining beans and salt pork.
- Pour the water and tomato sauce mixture over the beans.
- Cover and cook in the slow cooker on low for 8-12 hours, or until the beans are tender. Check the water level a few hours in and add more if needed. Season with salt to taste.
Tips for Success
- Soak the beans overnight to ensure they cook evenly and thoroughly.
- Check the water level periodically to prevent the beans from drying out.
- For additional flavor, consider adding a splash of apple cider vinegar before serving.
Additional Tips or Variations
- For a vegetarian version, omit the salt pork and use vegetable broth instead of chicken broth.
- Spice it up with a pinch of cayenne pepper or smoked paprika.
Nutritional Highlights (Per Serving)
- Calories: Approximately 250
- Protein: 12g
- Carbohydrates: 45g
- Fat: 3g
- Fiber: 10g
Frequently Asked Questions (FAQ)
Can I use canned beans instead of dried?
Yes, but reduce the cooking time to 4-6 hours since canned beans are already cooked.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Can I make this recipe without a slow cooker?
Yes, you can bake the beans in a covered oven-safe dish at 300°F for 6-8 hours.
Conclusion
This Slow Cooker Baked Beans recipe is a tasty, hassle-free way to enjoy a classic dish. Whether you’re hosting a barbecue or simply craving comfort food, these beans are sure to satisfy. Give it a try and let me know how it turns out. I’d love to hear your thoughts and any variations you might have tried!