Crock Pot Baked Beans from Scratch
Dive into the rich, smoky flavors of homemade Crock Pot Baked Beans from Scratch—a soul-warming, slow-cooked classic that’s perfect for backyard barbecues, potlucks, or cozy family dinners. This hearty recipe starts with dried navy beans soaked and simmered to tender perfection, then gently cooked in a medley of bold ingredients like crispy bacon, caramelized onions, sweet molasses, and tangy apple cider vinegar. Enhanced with the depth of smoked paprika and a touch of Dijon mustard, these baked beans boast an irresistible balance of sweet, savory, and smoky flavors. With just 20 minutes of prep and the magic of your crock pot, this crowd-pleasing dish comes together effortlessly while filling your kitchen with enticing aromas. Serve warm as the ultimate side dish or let it shine as a satisfying main course—it’s comfort food at its finest!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 cups water
- 6 slices bacon, diced
- 1 large yellow onion, finely diced
- 1 cup ketchup
- 0.33 cup dark brown sugar
- 0.25 cup molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse and sort the dried navy beans to remove any debris. Place them in a large bowl, cover with water, and soak overnight (at least 8 hours).
Drain and rinse the soaked beans, then transfer them to a pot. Cover with fresh water by about 2 inches, bring to a boil, and simmer for 30 minutes. Drain the beans and set aside.
In a large skillet, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the skillet.
Add the diced onion to the skillet and sauté in the bacon fat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Remove from heat.
In the crock pot, combine the par-cooked beans, cooked bacon, sautéed onions and garlic, ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and black pepper.
Add 3 cups of water to the crock pot and gently stir to combine all ingredients.
Cover the crock pot and cook on low heat for 8 hours, stirring occasionally to ensure the beans are evenly coated and do not stick to the sides.
After 8 hours, check the beans for tenderness. If the sauce is too thick, you can add a bit more water to reach your desired consistency.
Taste and adjust seasoning as needed. Serve the baked beans warm as a side dish or enjoy as a hearty main course.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 22.8 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
