Saucy Baked Navy Beans Crock Pot Recipe
Perfectly tender and irresistibly flavorful, this Saucy Baked Navy Beans Crock Pot Recipe delivers classic comfort with a modern twist. Featuring tender dried navy beans simmered in a rich, smoky sauce made with ketchup, molasses, and dark brown sugar, this recipe combines sweet and tangy notes with hints of Dijon mustard, apple cider vinegar, and smoked paprika. It’s prepared effortlessly in a slow cooker, allowing the beans to soak up every drop of savory goodness for a melt-in-your-mouth texture. Ideal as a comforting vegetarian main or a crowd-pleasing side dish, this recipe is as convenient as it is delicious, with leftovers storing beautifully for extended enjoyment. Easy, wholesome, and packed with flavor, this crock pot recipe is destined to become your go-to for cozy meals. Keywords: baked navy beans, slow cooker recipe, crock pot beans, vegetarian side dish, homemade baked beans.
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Recipe Information
Ingredients
- 2 cups dried navy beans
- 6 cups water
- 1 medium yellow onion, finely chopped
- 1 cup ketchup
- 0.5 cup dark brown sugar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water (for sauce)
Instructions
Rinse the dried navy beans thoroughly under cold water. Remove any stones or debris.
Place the rinsed beans in a large bowl and cover them with 6 cups of water. Allow the beans to soak overnight (8-12 hours).
After soaking, drain the beans and rinse them again under cold water.
In the crock pot, combine the soaked beans and 1 cup of water. Stir in the chopped yellow onion.
In a medium bowl, mix together the ketchup, dark brown sugar, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, black pepper, and 1 cup of water until well combined.
Pour the sauce mixture over the beans and onions in the crock pot. Stir gently to make sure the beans are evenly coated in the sauce.
Cover the crock pot with the lid and set it to cook on low for 8 hours, or on high for 4 hours.
Check and stir the beans occasionally to ensure they don’t stick to the sides and that they’re cooking evenly.
After the cooking time has elapsed, test the beans for tenderness. They should be soft and creamy but not falling apart.
If the sauce is too thin, remove the lid and let the beans cook on high for an additional 15-30 minutes to thicken.
Serve warm as a side dish or enjoy as a hearty vegetarian main course. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 30.8 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1125 mg | 24% | |
*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.
