Slow Cooker Baked Beans

    • Prep Time10 mins
    • Total Time14 hrs 10 mins
    • Makes6 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.


  • 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


  • 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)

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

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

This article was originally published on Feb 06, 2016