Slow Cooker Baked Beans
Transform your next meal with the rich and hearty flavor of Slow Cooker Baked Beans, a perfect blend of smoky, sweet, and savory. This classic comfort food features tender dried navy beans slow-cooked to perfection in a mouthwatering sauce made with ketchup, brown sugar, molasses, and a hint of Dijon mustard and smoked paprika. Bacon adds a satisfyingly smoky depth, while sautéed onion and garlic enhance the recipe’s bold and aromatic profile. Best of all, the slow cooker does all the hard work, making it an effortless way to prepare a crowd-pleasing side dish. Whether you’re serving these baked beans at a summer barbecue, potluck, or cozy family dinner, their homemade touch and comforting flavors are sure to impress. Simple, flavorful, and satisfying—this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound Dried navy beans
- 6 cups Water
- 6 slices Bacon
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 1 cup Ketchup
- 0.5 cup Brown sugar
- 0.25 cup Molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the dried navy beans under cold water, removing any debris or damaged beans.
Place the rinsed beans in a large bowl and cover with 2-3 inches of water. Soak the beans overnight or for at least 8 hours. Drain and rinse when ready to use.
Cook the bacon slices in a skillet over medium heat until crisp. Remove the bacon, crumble, and set aside, reserving about 1 tablespoon of the bacon grease in the skillet.
In the same skillet, sauté the diced onion and minced garlic in the reserved bacon grease until softened, about 3-4 minutes.
In the slow cooker, combine the soaked and drained beans, sautéed onion and garlic, ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and black pepper.
Stir the ingredients in the slow cooker until well combined.
Add 6 cups of water to the slow cooker, ensuring the beans are fully submerged.
Sprinkle the crumbled bacon on top of the mixture.
Cover and cook on LOW for 8 hours, or until the beans are tender and the sauce has thickened.
Taste and adjust seasoning with additional salt or sweetness, if needed.
Serve warm as a side dish or main course, and enjoy!
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 482.0 g | 175% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 188.5 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1050 mg | 81% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 8284 mg | 176% | |
*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.
