Slow Cooker Baked Beans
Homemade Baked Beans are tasty, inexpensive, and filling. They are great for parties and even the kids love them!
Servings 12 servings
- 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
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.
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.
Calories: 273kcal | Carbohydrates: 37g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 521mg | Potassium: 702mg | Fiber: 10g | Sugar: 13g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 3mg