My Own Crock Pot New England Baked Beans
Warm, hearty, and bursting with rich, sweet-savory flavors, "My Own Crock Pot New England Baked Beans" is the perfect comfort food classic made easy. This slow-cooked masterpiece combines tender navy beans with smoky diced bacon, caramelized onions, and a luscious blend of molasses, brown sugar, and a touch of real maple syrup for a traditional New England twist. Ground mustard and apple cider vinegar add a tangy depth, while hours in the crock pot ensure every bite is infused with mouthwatering flavor. Ideal as a flavorful side dish or a standalone meal with crusty bread, this recipe embodies the soul of homestyle cooking and is perfect for family gatherings, potlucks, or weeknight dinners. With minimal prep and the convenience of your slow cooker, it's a no-fuss way to savor the indulgent taste of authentic baked beans.
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Recipe Information
Ingredients
- 1 pound Dried navy beans
- 6 cups Water
- 4 slices Bacon, diced
- 1 large Yellow onion, finely chopped
- 0.33 cup Molasses
- 0.33 cup Brown sugar, packed
- 2 tablespoons Maple syrup
- 1 teaspoon Ground mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Apple cider vinegar
- 2 cups Water for crock pot
Instructions
Rinse the dried navy beans thoroughly under cold running water. Pick out any debris or broken beans.
Place the beans in a large bowl and cover with 6 cups of water. Let soak overnight (8-12 hours).
After soaking, drain and rinse the beans again.
In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside, leaving the rendered bacon fat in the pan.
Add the chopped onion to the skillet with the bacon fat and sauté until softened and translucent, about 3-4 minutes.
In the crock pot, combine the soaked beans, cooked bacon, sautéed onion, molasses, brown sugar, maple syrup, ground mustard, salt, black pepper, and apple cider vinegar.
Pour 2 cups of water into the crock pot and stir to combine all ingredients thoroughly.
Cover the crock pot with its lid and set to low heat. Cook for 8 hours, stirring occasionally if desired.
After 8 hours, check for doneness. The beans should be tender, and the sauce should be thickened. If the sauce is too thin, uncover the crock pot during the last 30 minutes of cooking to let some liquid evaporate.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve warm as a side dish or enjoy on its own with crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 453 mg | 20% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 31.0 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1395 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.
