Slow Cooked Homemade Baked Beans
Slow Cooked Homemade Baked Beans are a hearty and flavorful blend of tender navy beans, smoky bacon, and a rich sweet-and-savory sauce made with molasses, brown sugar, and Dijon mustard. This easy slow cooker recipe is perfect for those who love classic comfort food with a DIY twist. Infused with the deep flavors of sautéed onions, garlic, and a hint of smoked paprika, these baked beans are slow-simmered to perfection, creating a thick, velvety sauce that coats every bean. Whether served as a barbecue side dish, a potluck favorite, or a cozy main course, this recipe delivers authentic homemade taste that’s worth every minute of the slow-cooking process.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 cups water
- 6 slices bacon, chopped
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1/3 cup molasses
- 1/3 cup ketchup
- 1/4 cup brown sugar, packed
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water (for cooking sauce)
Instructions
Rinse the dried navy beans under cold water and remove any debris. Place the beans in a large bowl, cover with water, and soak for at least 8 hours or overnight.
After soaking, drain and rinse the beans. Transfer them to the slow cooker and add 6 cups of fresh water.
In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon pieces using a slotted spoon and set aside, leaving about 1 tablespoon of the rendered fat in the pan.
Add the diced onion to the pan with the bacon fat and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
In a medium bowl, whisk together the molasses, ketchup, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper. Stir in 2 cups of water to form a sauce.
Add the cooked onions, garlic, and crispy bacon to the slow cooker with the beans. Pour the sauce mixture over the beans and gently stir to combine.
Cover the slow cooker with its lid and cook on low heat for 6 hours, or until the beans are tender and the sauce has thickened. Check occasionally, and if the beans seem too dry, add a bit more water.
Taste and adjust seasoning, adding more salt or pepper if necessary. Serve the baked beans warm as a side dish or main course.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 26.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1440 mg | 31% | |
*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.
