Slow Cooked Baked Beans
Indulge in the comforting, homemade goodness of Slow Cooked Baked Beans—an irresistible blend of tender navy beans and smoky, caramelized flavors. This classic dish is slow-cooked to perfection, combining crispy bacon, sweet molasses, tangy ketchup, and a touch of smoked paprika for a rich, hearty flavor profile that will have everyone asking for seconds. Perfectly balanced with a hint of sweetness and the right amount of savoriness, these baked beans are an ideal side dish for barbecue gatherings, family dinners, or any cozy night in. With minimal prep and the magic of a slow cooker, this recipe is as convenient as it is delicious. Serve these luscious beans alongside grilled meats, cornbread, or enjoy them solo for a wholesome, soul-warming meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried navy beans
- 6 cups water
- 6 slices bacon, diced
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 cup ketchup
- 0.5 cup brown sugar
- 0.25 cup molasses
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups water (for sauce)
Instructions
Rinse the dried navy beans under cold water to remove any debris.
Place the beans in a large bowl and cover with 6 cups of water. Soak overnight or for at least 8 hours. Drain and rinse after soaking.
In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon pieces and set aside, leaving the rendered fat in the skillet.
Add the diced onion to the skillet and sauté in the bacon fat until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
In a large slow cooker, combine the soaked and drained beans, cooked bacon, sautéed onions and garlic, ketchup, brown sugar, molasses, mustard, apple cider vinegar, smoked paprika, salt, and black pepper.
Pour 1.5 cups of water into the slow cooker and stir everything together until well combined.
Cover the slow cooker and cook on low for 8 hours, stirring occasionally. If the beans become too thick during cooking, add a little more water to reach your desired consistency.
Once the beans are tender and the sauce is rich and flavorful, taste and adjust seasoning if needed.
Serve warm as a side dish or enjoy as the main event with a slice of crusty bread.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 5327 mg | 232% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 117.6 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 927 mg | 71% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 7699 mg | 164% | |
*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.
