Crock Pot Baked Beans in Tomato Sauce
Get ready to elevate your comfort food game with this hearty, flavorful Crock Pot Baked Beans in Tomato Sauce recipe! Perfectly tender navy beans are slow-cooked to perfection in a rich, tangy tomato sauce infused with smoky paprika, sweet molasses, and a hint of Dijon mustard for a savory-sweet balance. The optional addition of crispy bacon adds a smoky depth, while sautéed onions and garlic create a robust base of flavor. With minimal prep and the ease of crock pot cooking, this crowd-pleasing dish is ideal for potlucks, barbecues, or as a cozy side for any meal. Best of all, this warm and wholesome recipe is naturally high in fiber and can easily be tailored to vegetarian preferences. Serve these irresistible baked beans hot, and watch them disappear from the table!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 cups water
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 15 ounces canned tomato sauce
- 0.25 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 slices bacon, diced (optional)
Instructions
Rinse the dried navy beans under cold water and remove any debris or damaged beans.
Place the beans in a large bowl, cover them with water (about 2 inches above the beans), and soak overnight (6-8 hours). Alternatively, use the quick-soak method by boiling the beans in water for 1 minute, removing from heat, and letting them soak for 1 hour.
Drain and rinse the soaked beans, then transfer them to the crock pot.
If using bacon, cook the diced bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
Sauté the chopped onion in the bacon fat (or use 1 tablespoon of oil if skipping bacon) over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sautéed onion and garlic, along with the cooked bacon (if using), to the crock pot with the beans.
In a mixing bowl, combine tomato sauce, brown sugar, molasses, apple cider vinegar, Dijon mustard, smoked paprika, salt, and pepper. Mix well to combine and pour the mixture into the crock pot.
Add 3 cups of water to the crock pot, ensuring the beans are fully submerged in the liquid.
Stir everything to combine, then place the lid on the crock pot.
Cook on low heat for 8 hours, or until the beans are tender and the sauce has thickened. Check occasionally during cooking, and if needed, add a bit more water to prevent the mixture from drying out.
Once cooked, taste and adjust seasonings with more salt or pepper if desired. Serve hot as a side dish or main course. Enjoy!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 20.0 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1390 mg | 30% | |
*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.
