Slow Cooker Baked Beans
- Prep Time10 mins
- Total Time14 hrs 10 mins
- Makes6 servings
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)
Protein 16g, Carbohydrates 60g, Fat 9g, Fibre 12g, Sodium 608mg.
Originally published in the Today’s Parent March 2016 issue. Photo by Roberto Caruso.