Slow Cooker Baked Beans

Slow cooker baked beans are a comforting, delicious dish that's a perfect side dish for summer cookouts, potlucks, or as a complete meal for a cozy family dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 320kcal

Author Colleen Milne

Equipment

Slow Cooker

Ingredients

2 pounds navy beans, rinsed, picked through, and soaked in water in the fridge overnight
1 large onion diced
1 pound cooked ham chopped
1 cup fancy molasses
1 cup light brown sugar packed
3 teaspoon dry mustard
3 teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Put all ingredients into the slow cooker, add enough water just to cover and combine well.
Cook on low for 6-8 hours, or on high for 4-5 hours.

Notes

Pick over the beans. Dried beans can have small pebbles and other debris. Sift through them and remove any debris, as well as any misshapen, discolored, or wrinkled beans.

Soak beans overnight. You will greatly reduce cooking time and it will result in a better texture. Put the beans in a large bowl and add enough water to cover them. Cover with plastic wrap and soak overnight in the fridge.

If you forget to soak. If you forget to soak the beans, use the quick soak method. Put the beans in a pot and add enough water to cover them. Bring to a boil. Turn off the heat, cover, and let them soak in the hot water for 30 minutes. Drain, and proceed with the recipe.

Cooking time. Slow cookers vary. Your model may need less, or more cooking time.

Sauce. Beans absorb a lot of liquid as they cook, and I find that this recipe ends up with just the right amount of sauce. If you think your baked beans are too saucy, you can remove the lid from the slow cooker and cook, uncovered on high for an extra 30 minutes to thicken.

Storage. Store leftover baked beans in an airtight container in the fridge for up to four days. Reheat in the microwave or on low on the stovetop.

Freeze. After cooling completely, freeze the beans in a freezer-safe container, or in freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition