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Slow Cooker Baked Beans taste a million times better than what you get out of a can, and you can easily make them in your crock pot OR bean pot! 

Slow Cooker Baked Beans

Slow Cooker Baked Beans taste a million times better than what you get out of a can, and you can easily make them in your crock pot OR bean pot!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12 servings
Calories 253 kcal

Ingredients

  • 1 pound dried navy beans picked over and soaked overnight (see notes)
  • ½ pound bacon sliced into 1-inch pieces
  • 3 cups water
  • 1 cup celery diced
  • 1 cup onion diced
  • 1 cup ketchup
  • ¼ cup brown sugar
  • 2 tablespoons molasses
  • Salt and freshly ground black pepper
US Customary - Metric

Instructions

  1. Pour off and reserve 3 cups water from soaking liquid. Discard remaining soaking liquid.
  2. Add beans and reserved soaking liquid, bacon, celery, and onion to slow cooker (see notes for how to cook in a bean pot).
  3. In small bowl, whisk together ketchup, brown sugar, and molasses. Pour into the slow cooker and stir to combine.
  4. 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 if desired.

Recipe 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 cook the beans in a bean pot: you do not need to pre-soak the beans. 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 for 5 hours.

Adapted from Shirley's Hill of Beans recipe.