Originally published in the Today’s Parent March 2016 issue. Photo by Roberto Caruso.
Slow Cooker Baked Beans
By ChatelaineThis article has not been rated yet.
PREP TIME
10 min
TOTAL TIME
14 hrs 10 min
Makes
6 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)
- Calories
- 374,
- Protein
- 16 g,
- Carbohydrates
- 60 g,
- Fat
- 9 g,
- Fibre
- 12 g,
- Sodium
- 608 mg.
FILED UNDER: brunch Easy dinners lunch Make-ahead meals slow cooker
