Homemade Baked Beans in the Crock Pot
Transform your next family gathering or weeknight dinner with the comforting, smoky-sweet flavor of Homemade Baked Beans in the Crock Pot. This from-scratch recipe features tender navy beans slow-cooked to perfection in a rich, velvety sauce made from ketchup, molasses, brown sugar, and a medley of bold seasonings like smoked paprika and Dijon mustard. Crispy bacon and sautéed onions add layers of savory depth, making each bite irresistible. With just 20 minutes of prep, the crock pot handles the rest, filling your home with an inviting aroma as the beans simmer all day. Perfect as a hearty side dish for barbecues, potlucks, or holiday dinners, these baked beans are a crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 slices bacon
- 1 medium onion, finely chopped
- 1 cup ketchup
- 0.333 cup molasses
- 0.25 cup brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 8 cups water (or enough to cover the beans)
Instructions
Rinse the dried navy beans under cool water and pick through them to remove any debris or damaged beans.
Place the beans in a large bowl and cover them with water. Soak the beans overnight at room temperature or for at least 8 hours.
Drain and rinse the soaked beans, then transfer them to your crock pot.
In a skillet, cook the bacon slices over medium heat until crispy. Remove the bacon from the skillet, let it cool slightly, and crumble into small pieces. Set aside.
In the same skillet with the leftover bacon drippings, sauté the chopped onion for 3-4 minutes, or until soft and translucent. Add the sautéed onion to the crock pot with the beans.
In a mixing bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper.
Pour the sauce mixture over the beans in the crock pot and stir to combine.
Add enough water to the crock pot to fully cover the beans (approximately 6-8 cups). Stir gently to mix the water in with the sauce and beans.
Cover the crock pot with its lid and cook on low heat for 8-10 hours, or on high heat for 4-6 hours, until the beans are tender and the sauce has thickened.
During the last hour of cooking, stir in the crumbled bacon. Adjust seasoning to taste, if needed.
Serve the baked beans warm as a side dish, and enjoy!
Nutrition Facts
Calories |
2561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5765 mg | 251% | |
| Total Carbohydrate | 476.4 g | 173% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 184.9 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 974 mg | 75% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 8503 mg | 181% | |
*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.
