Description
A rich, sweet, and tangy slow cooker baked beans recipe that blends navy beans, molasses, and spices for a homemade, crowd-pleasing side dish. Cooked low and slow for deep flavor, perfect for barbecues or family dinners.
Ingredients
1 pound (about 2 cups) dried navy beans or Great Northern beans (rinsed and soaked overnight or quick-soaked)
1 medium onion, finely chopped
6–8 slices bacon (chopped, halal or meat-free if preferred)
1/2 cup brown sugar
1/4 cup molasses
1 cup ketchup
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon mustard
Instructions
Rinse and soak dried beans overnight, or quick-soak (boil then let sit 1 hour). Drain.
Place soaked beans and water (2 cups total) in the slow cooker.
Add chopped onion, bacon, brown sugar, molasses, ketchup, garlic powder, salt, and mustard to the slow cooker.
Cover and cook on low for 8 hours or high for 4 hours, stirring occasionally.
Adjust consistency with water if needed before serving.
Notes
Bacon can be omitted for a vegetarian version.
For quick-soak: Boil soaked beans for 5 minutes, then let sit 1 hour.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American / Grandma-style
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 35g
- Sodium: 5000mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 70g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 20mg