Slow Cooker Baked Beans

Homemade Baked Beans are tasty, inexpensive, and filling. They are great for parties and even the kids love them!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 273kcal

Author Meggan Hill

Ingredients

1 pound dried navy beans picked over and soaked overnight (see notes)
1 cup ketchup
1/4 cup brown sugar
2 tablespoons molasses
3 cups water
1/2 pound bacon chopped
1 cup celery diced
1 cup onion diced
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, and onion. 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.

Notes

To soak beans: Add 4 quarts water to a large bowl and add beans. Soak at least 8 hours or overnight.

To quick soak beans: Place 1 pound of rinsed beans in a large saucepan and cover with 3 inches of water. Bring to a boil. Boil rapidly for 5 minutes, then remove from heat, cover, and let stand for 1 hour.

To make beans in a bean pot, preheat the oven to 250°F. In a medium sauce pan, combine beans and 1/4 tsp. baking soda. Cover with water, bring to a boil, and simmer for 3 minutes. Drain the beans and place in a bean pot. Add remaining ingredients and bake 5 hours.

Nutrition