Slow Cooker Boston Baked Beans
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Slow cooker baked beans are a must-have side dish for picnics and potluck dinners. This easy-to-make Boston baked beans cooks while you sleep. When I was a kid baked beans were a special treat. I loved to get the piece of salt pork. The only problem, was that there was always just one piece of pork in the can. I love to get a bite of pork in each bite. Making baked beans at home solves that problem! This Boston baked bean recipe is straight from Boston, and so much better than canned beans! (It was on the back of a package I bought as a souvenir from Boston). Baked beans are the perfect side dish to any BBQ or summer cookouts. (This recipe was originally posted on February 6, 2014)
Ingredients for slow cooker baked beans
These beans have a rich smoky flavor in a tangy sauce.
- 1 pound navy beans or great northern beans, or any small white beans. Presoaked.
- 12 ounces salt pork or thick-cut bacon, diced.
- 1/2 cup molasses
- 1 1/2 teaspoons dry mustard
- 3 Tablespoons light brown sugar
- 1 teaspoon liquid smoke
- Kosher salt and black pepper
How to make slow cooker baked beans
Of course this isn’t a quick recipe. The cooking process takes a long time. But its mostly hands-off. The beans need to either soak over-night, or you can use the quick soak method. The quick-soak method is to bring the beans to a boil. Remove from the heat. Let stand for one hour. Rinse. Sometimes I soak them during the day and let the beans slow cook overnight, or soak them overnight and slow cook them during the day. As with a lot of recipes this one gets better the next day, so I don’t mind preparing them over two days. For the overnight soak, cover dried beans with cold water. Soak beans for 8 hours, then rinse and discard soaking water.
- Place beans in slow cooker.
- Add diced pork, molasses, mustard and 1 Tablespoon brown sugar. Mix well.
- Cover beans with hot water to 1/2″ above beans. About 5 to 6 cups.
- Cover and cook on high until boiling, then reduce heat and cook on low until beans are tender, about 8 hours. Cooking time with vary depending on your slow cooker.
- Remove slow cooker lid and give them a good stir.
- Continue to cook on high, or on stove top, until cooking liquid is thicker. Adjust flavor with additional brown sugar, salt and pepper if necessary.
Bring beans to room temperature before refrigerating. They will thicken as they cool and taste even better the next day.
Try some of these bean recipes
Or these slow cooker recipes
Slow Cooker Pulled Pork Sliders
Boston Baked Beans
Ingredients
- 1 pound small white navy beans, soaked in water overnight, drained and rinsed or use the quick-soak method.
- 12 ounces salt pork or thick cut bacon diced
- 1/2 cup molasses
- 1 teaspoon dry mustard
- 1-3 Tablespoons brown sugar
- 1 teaspoon liquid smoke
- Kosher salt
- black pepper
Instructions
- Place pre-soaked beans in slow cooker.
- Add diced pork, molasses, mustard and 1 Tablespoon brown sugar. Mix well.
- Cover beans with hot water to 1/2" above beans. (about 5-6 cups)
- Cover and cook on high until boiling, then reduce heat and cook on low until beans are tender, about 8 hours.
- Remove lid, turn slow cooker to high, and continue cooking with lid off, or cook on stove top until thick. Adjust flavor with additional brown sugar, salt and pepper if necessary.
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This is such a simple recipe with a handful of ingredients which I’m sure makes it so delicious, too! Don’t understand why anyone would buy beans in a tin when you can make these at home!