Slow Cooker Baked Beans

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PREP TIME

10 min

TOTAL TIME

14 hrs 10 min

Makes

6 servings

Slow Cooker Baked Beans

A big batch of baked beans made in the slow cooker yields a few meals—use them in tacos, over rice or along with eggs and toast.


Ingredients

  • 2 cups dried navy beans , rinsed
  • 3/4 cup water
  • 4 slices bacon , finely chopped
  • 1/3 cup fancy molasses
  • 1/3 cup ketchup
  • 1/4 cup Dijon mustard
  • 1 tsp onion powder
  • 1/2 tsp salt

Instructions

  • Cover navy beans with 2 in. of water in a slow cooker. Cover and cook on low for 10 hours. If beans are not yet soft, cover and continue to cook on low until tender, 4 to 6 more hours.
  • Drain any excess liquid. Stir in water, bacon, molasses, ketchup, Dijon, onion powder and salt. Cover and cook on low until beans are saucy and thickened, about 4 hours.
  • Serve over toast or baked potatoes. Beans will keep well, covered and refrigerated, for up to 3 days.

Nutrition (per serving)

  • Calories
  • 374,
  • Protein
  • 16 g,
  • Carbohydrates
  • 60 g,
  • Fat
  • 9 g,
  • Fibre
  • 12 g,
  • Sodium
  • 608 mg.

Originally published in the Today’s Parent March 2016 issue. Photo by Roberto Caruso.