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Slow Cooker Baked Beans

A hearty comfort food that transforms simple pantry staples into rich, molasses-sweetened baked beans perfect for weeknight dinners and Sunday gatherings.
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Prep Time 15 minutes
Cook Time 6 minutes
Servings: 8
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups dried navy beans, soaked overnight
  • 6 cups water
  • 1/2 pound bacon, chopped
  • 1 medium onion, diced
  • 1/3 cup molasses
  • 1/4 cup brown sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika

Method
 

  1. Drain your soaked navy beans and add them to your slow cooker with fresh water.
  2. In a large skillet, cook chopped bacon over medium heat until crispy edges form but pieces remain tender. Add diced onions to the same pan and cook until softened and golden, about 5 minutes.
  3. Whisk together molasses, brown sugar, tomato paste, Dijon mustard, salt, pepper, and smoked paprika in a small bowl.
  4. Add the bacon-onion mixture and sauce to your slow cooker with the beans. Stir gently to combine.
  5. Cover and cook on low for 6-8 hours, stirring occasionally during the last 2 hours.
  6. Taste and adjust seasonings during the final hour. If the sauce seems thin, remove the lid for the last 30 minutes to allow excess moisture to evaporate. The finished beans should coat a spoon and have a rich, mahogany color.

Notes

Beans must be soaked overnight for best results. If you forgot to soak overnight, use quick-soak method: boil beans for 2 minutes, then let sit for 1 hour. Don't add acidic ingredients too early as they prevent proper softening. Avoid lifting lid frequently during cooking. Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Reheat gently with a splash of water.