Baked Beans Crock Pot or Slow Cooker Recipe
When I was a child, I absolutely detested any kind of beans as in legumes. I could tolerate the lima beans that came in Campbell’s Vegetable soup, but that was about the only kind. It didn’t matter how you cooked the navy beans, kidney beans, pinto beans and so on…I didn’t like beans. If I knew we were having baked beans for dinner I’d be begging my friends for an invite to their house. Back then there were no ifs ands or buts about it, you ate what was put in front of you for dinner. You’d sit there until you ate everything that was on your plate or in your bowl. I remember many of nights gagging down that last spoonful of baked beans or that last piece of dreadful liver.
Anyway taste buds do change, and the things we thought we’d never eat as children start to become many times our favorite foods. Give me a bowl of chili made with kidney beans, black beans or pinto beans and I’ll be asking for seconds.
Today I decided that I would make baked beans in my trusty slow cooker. Everything tastes good that comes out of a crock-pot or slow cooker right?
To start I needed a recipe. Scouring through my cookbooks and at various online recipe sites, I found too many ways to make baked beans. Some recipes say to soak the beans overnight and then put directly into the slow cooker, while other recipes said to soak and bring the beans to a boil in a pot on the stove, then remove from the heat for an hour. Of course ingredients differed all over the place. Here is the recipe that I came up with using probably 20 different recipes and extensive searching.
- 2 1/2 cups of dry navy beans
- 12 ounces of side pork sliced in 1" pieces
- 4 slices of bacon sliced into 1" pieces
- 3 cups of chopped onions
- 1/3 cup of molasses
- 1/3 cup of brown sugar packed
- 1/4 cup of ketchup
- 2 tbs. of dry or powdered mustard
How do you feel about baked beans?See results without voting
|Serving size: 1/2 cup (100 g)|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Carbohydrates 60 g||20%|
|Sugar 3 g|
|Fiber 22 g||88%|
|Protein 22 g||44%|
|Cholesterol 0 mg|
|Sodium 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- The night before or twelve hours prior to making the baked beans, you will need to soak them in water. First give the beans a good rinse under cold water, and then in a bowl add the beans and cover completely with cold water.
- Drain the beans and add them to a large pot along with five cups of water. Simmer them on the stove for one hour.
- Drain the beans reserving 3 cups of the water.
- In the bottom of the slow cooker or crock pot add the pork.
- Next add 1/2 of the beans, chopped onions, remainder of the beans, and then the bacon on top.
- Mix together the reserved water, molasses, brown sugar, ketchup and mustard. Stir mixing really well.
- Pour the liquid over the beans in the slow cooker and cover with the lid.
- Cook on low until the beans are done. Depending on the slow cooker this will take anywhere from 6-8 hours.
- Check on the beans every couple of hours to make sure that the bean are covered in liquid. If not add extra water.
- Serve baked beans with bread, tortilla chips, or as a side dish.
Layering the ingredients into the slow cooker
Beans, Beans, Beans
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