New England Baked Kidney Beans in the Crock Pot
Discover the comforting flavors of New England with this rich and hearty Crock Pot Baked Kidney Beans recipe. Perfectly tender kidney beans are slow-cooked with a savory-sweet blend of molasses, brown sugar, and Dijon mustard, enhanced by the subtle tang of apple cider vinegar and a touch of smoky bacon (optional). Infused with aromatic bay leaf and sautéed onions, this dish is an effortless make-ahead option, thanks to the crock pot’s low-and-slow method. Ideal as a side dish for barbecues or as a standalone main with crusty bread or cornbread, this classic recipe brings wholesome, home-cooked goodness to your table with minimal effort. Keywords: New England baked beans, crock pot kidney beans, slow-cooked side dish, molasses kidney beans recipe.
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Recipe Information
Ingredients
- 1 pound dried kidney beans
- 6 cups water
- 1 medium yellow onion, finely chopped
- 0.5 cup molasses
- 0.25 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 slices bacon strips, diced (optional)
- 1 bay leaf
Instructions
Rinse the dried kidney beans under cold water and pick out any debris or damaged beans.
Place the beans in a large bowl and cover them with cold water, allowing at least 2 inches of water above the beans. Soak overnight (8-12 hours).
After soaking, drain and rinse the beans thoroughly. Set aside.
In a large skillet over medium heat, cook the diced bacon (if using) until browned and crispy. Remove with a slotted spoon and set aside. Discard excess grease, leaving about 1 tablespoon in the skillet.
In the same skillet, sauté the finely chopped onion in the reserved bacon grease (or olive oil if not using bacon) until softened and translucent, about 5 minutes. Set aside.
In a small bowl, whisk together the molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and black pepper.
In the crock pot, combine the soaked and rinsed beans, sautéed onion, cooked bacon (if using), the molasses mixture, and the bay leaf. Stir to mix well.
Add 6 cups of water to the crock pot, ensuring the beans are fully submerged but not overly watery.
Cover the crock pot with the lid and cook on low for 6-8 hours, or until the beans are tender and the sauce has thickened.
Taste and adjust seasoning as needed. Remove and discard the bay leaf before serving.
Serve the baked kidney beans warm as a hearty side dish or main course, alongside cornbread or crusty bread.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 30.8 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1554 mg | 33% | |
*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.
