Slow Cooker Boston Baked Beans

Slow Cooker Boston Baked Beans, an easy and historic crockpot dish rich with molasses, a hint of maple, and smokey with crumbled bacon. A favorite side all year long.

Prep Time10

Cook Time8

Total Time8 10

Servings: servings

Calories: 183kcal

Author: Stephanie Wilson

Ingredients

2 cups dried navy beans or 3 (28-oz) cans navy beans, drained and rinsed
1 onion diced
3 tablespoons molasses
1 teaspoons salt
1/4 teaspoon pepper
1 tablespoon prepared mustard
1/2 cup ketchup
1 tablespoon Worcestershire
1/4 cup brown sugar
1/4 cup pure maple syrup
3 cups hot water
8 slices bacon cooked and crumbled

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Instructions

Using Dried Beans:

Soak beans overnight or follow package instructions for a quick soak method. This should be similar to boiling the beans in water for 2 minutes. Remove the beans from the heat, cover, and let sit an hour. Drain and rinse the beans.
Meanwhile, cook and crumble the bacon and chop the onion. Set aside. Whisk together, in a medium bowl, the molasses, salt, pepper, mustard, ketchup, Worcestershire, brown sugar, maple syrup, and hot water.
To the slow cooker add the beans, onions, and crumbled bacon. Pour the molasses sauce mixture over the top of the beans. Stir, cover, and cook on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. In a few hours, check the water level and add more if needed. Also, add additional salt to taste if needed.

Using Canned Beans

To the slow cooker add the drained and rinsed canned beans, onions and crumbled bacon. In a separate bowl, whisk the molasses, salt, pepper, mustard, ketchup, Worcestershire, brown sugar and maple syrup. Pour the molasses sauce over the beans and stir to combine.
Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency.

Notes

Leftovers will keep in an air tight container in the fridge for 3-4 days.

Nutrition