Slow Cooker Baked Beans- Boston Baked Beans
Slow cooker baked beans are a comforting, delicious dish that makes a perfect side dish for summer cookouts, potlucks, barbecues, or as a complete meal for a cozy family dinner. Using the slow cooker for baked beans means maximum flavor for minimal effort, and without heating up the kitchen.
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Once you make your own homemade baked beans, you’ll never want to go back to the canned stuff. The slow cooker makes it so easy to cook up this sweet and smoky, saucy summer side dish or fall game day or tailgating staple.
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Why you’re going to love slow cooker baked beans
- Minimal prep time. You basically just throw everything in the crock pot and let it cook itself!
- From scratch. You don’t need canned beans and bottled barbecue sauce for this easy baked beans recipe. However, it’s just as easy as opening a can. And it’s healthier because you can limit the sugar and sodium.
- Big batch. This recipe makes a lot (12 servings), so it’s a great recipe for feeding a crowd or taking to pot lucks.
- Budget friendly. Dried beans are very inexpensive, making slow cooker baked beans an economical way to feed a crowd.
- Freezer friendly. Baked beans freeze very well, so you can have them on hand to defrost and re-heat for a quick and delicious meal or side dish anytime.
Ingredient notes
You only need a few simple ingredients to make crock pot baked beans.
- Navy beans. Navy beans are typically used in baked bean recipes, including the canned baked beans. I like them because they hold their shape well and their flavor soaks up the delicious sauce. You can use any small white beans. Great northern beans, cannellini beans, butter beans or pinto beans are all good choices. Kidney beans aren’t usually used in this classic recipe, and if you do use them, they will need to be precooked. (This recipe for slow cooker Jamaican rice and beans explains why).
- Ham. This homemade baked beans recipe is a perfect way to use leftover ham from a holiday feast. If you don’t have ham, you can use bacon, or even salt pork.
- Onion. A white onion or yellow onion works best here. In the slow cooker, the onion will melt into the sauce, adding a delicious savory flavor element.
- Molasses. Molasses gives Boston baked beans their distinct flavor. Be sure to use Fancy molasses, and not blackstrap molasses, (or cooking molasses). Blackstrap molasses is very dark in color and has a strong, bitter flavor. I made this mistake the first time I made baked beans, and, trust me, the result was not good.
- Brown sugar. Brown sugar gives the slow cooker baked beans their signature sweetness. I use light brown sugar. You can use dark brown sugar, but it will intensify the molasses flavor.
- Dry mustard. Dry mustard is hotter than prepared yellow mustard, and it’s a perfect compliment to the creamy sweetness of the beans.
How to make it
Add all ingredients to the slow cooker, add enough water to cover, and stir to combine. Cover and let the slow cooker do its magic.
- When the cooking time is up, give the baked beans a good stir, and serve warm.
Pro tips for perfect baked beans
- Pick over the beans. Dried beans can have small pebbles and other debris. Sift through them and remove any debris, as well as any misshapen, discolored, or wrinkled beans.
- Soak beans overnight. You will greatly reduce cooking time and it will result in a better texture. Put the dry beans in a large bowl and add enough water to cover them. Cover with plastic wrap and soak overnight in the fridge.
- If you forget to soak. If you forget to soak the beans, use the quick soak method. Put the beans in a large pot and add enough water to cover them. Bring to a boil. Turn off the heat, cover, and let them soak in the hot water for 30 minutes. Drain, and proceed with the recipe.
- Cooking time. Slow cookers vary. Your model may need less, or more cooking time.
- Sauce. Beans absorb a lot of liquid as they cook, and I find that this recipe ends up with just the right amount of sauce. If you think your baked beans are too saucy, you can remove the slow cooker lid and cook, uncovered, on high for an extra 30 minutes to thicken.
- Storage. Store leftover baked beans in a sealed container in the fridge for up to four days. Reheat in the microwave or on medium heat on the stovetop.
- Freeze. After cooling completely, freeze the beans in a freezer-safe container, or in freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge.
Baked bean variations
- Ham bone. If you have a meaty ham bone from a holiday meal, add it with the ingredients in the slow cooker. At the end of cooking time, remove the bone, and remove any meat remaining on it back to the slow cooker. Discard the bone.
- Bacon. I often use bacon for this recipe and it’s just as delicious as ham. Thick-cut bacon is best, but you can use any bacon. Cut the bacon slices into small pieces and add it instead of the ham. (You can use cooked bacon, but there’s no need to cook the bacon).
- Molasses. You can replace the molasses with maple syrup for a French Canadian version of baked beans, or with a sweet barbecue sauce for a southern style version. Or try British style baked beans, which are not sweet. Skip the molasses and brown sugar and use tomato sauce instead.
- Spice. Add a pinch of cayenne pepper for a little kick of heat, or some smoked paprika for extra smokiness. Or use some spicy bbq sauce to add some heat.
- Vegetarian /Vegan. Simply omit the ham for delicious vegetarian / vegan baked beans.
Serving suggestions
Enjoy these slow cooker baked beans on their own as the main meal. Maybe with some delicious homemade cornbread on the side.
Baked beans also make a delicious side dish for hot dogs, burgers, steaks, ribs and chicken. Serve them alongside other summer cookout side dishes like corn on the cob or potato salad.
Homemade baked beans are also delicious with rice in a burrito, over toast, or with a traditional English breakfast.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Slow Cooker Baked Beans
Slow cooker baked beans are a comforting, delicious dish that’s a perfect side dish for summer cookouts, potlucks, or as a complete meal for a cozy family dinner.
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Servings: 12 servings
Calories: 320kcal
Instructions
Put all ingredients into the slow cooker, add enough water just to cover and combine well.
Cook on low for 6-8 hours, or on high for 4-5 hours.
Notes
- Pick over the beans. Dried beans can have small pebbles and other debris. Sift through them and remove any debris, as well as any misshapen, discolored, or wrinkled beans.
- Soak beans overnight. You will greatly reduce cooking time and it will result in a better texture. Put the beans in a large bowl and add enough water to cover them. Cover with plastic wrap and soak overnight in the fridge.
- If you forget to soak. If you forget to soak the beans, use the quick soak method. Put the beans in a pot and add enough water to cover them. Bring to a boil. Turn off the heat, cover, and let them soak in the hot water for 30 minutes. Drain, and proceed with the recipe.
- Cooking time. Slow cookers vary. Your model may need less, or more cooking time.
- Sauce. Beans absorb a lot of liquid as they cook, and I find that this recipe ends up with just the right amount of sauce. If you think your baked beans are too saucy, you can remove the lid from the slow cooker and cook, uncovered on high for an extra 30 minutes to thicken.
- Storage. Store leftover baked beans in an airtight container in the fridge for up to four days. Reheat in the microwave or on low on the stovetop.
- Freeze. After cooling completely, freeze the beans in a freezer-safe container, or in freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge.
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 60g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 1034mg | Potassium: 853mg | Fiber: 8g | Sugar: 39g | Vitamin A: 1IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 4mg
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