My dad makes baked beans all the time, but it seamed like such a long dish to make. Not because it’s complicated but beans take a long time to cook, and when you make them in the oven, you have to watch them often to make sure they have plenty of liquid so they don’t get dry. So I’ve decided to try and make Crock-Pot Baked Beans, and I’m glad I did; the recipe is really simple, and the beans are tender and delicious.
You still need to soak the beans in cold water the night before, but that’s easy.
Crock-Pot Baked Beans Recipe
Ingredients
3 cups of Navy beans
4 cups of chicken broth
1 tablespoon of brown sugar
1 medium onion sliced
1/2 teaspoon of salt
2 teaspoons of apple cider vinegar
1 teaspoon of dry mustard
1/4 cup of molasses
1/2 cup of ketchup
Small piece of salted pork belly without the skin sliced (mine was 0.26kg)
Freshly ground black pepper to taste
Directions
In a large bowl, soak the beans in cold water overnight (add plenty of water to your bowl so the beans are always covered in water).
Rinse and drain the beans then add them to the Crock-Pot.
Add all the other ingredient, stir, cover and cook for 6 hours at low setting.
After the 6 hours, set your crock-pot to high and cook for another 4 hours.
(Temperature can vary from one Crock-Pot to another.)
You can freeze leftover beans.
Spring will be here in just a few months, why not make a homemade sugar shack meal for your family and try my easy Crock-Pot Baked Beans recipe?
Ingredients
- 3 cups of Navy beans
- 4 cups of chicken broth
- 1 tablespoon of brown sugar
- 1 medium onion sliced
- 1/2 teaspoon of salt
- 2 teaspoons of apple cider vinegar
- 1 teaspoon of dry mustard
- 1/4 cup of molasses
- 1/2 cup of ketchup
- Small piece of salted pork belly without the skin sliced (mine was 0.26kg)
- Freshly ground black pepper to taste
Instructions
- In a large bowl, soak the beans in cold water overnight (add plenty of water to your bowl so the beans are always covered in water).
- Rinse and drain the beans then add them to the Crock-Pot.
- Add all the other ingredient, stir, cover and cook for 6 hours at low setting.
- After the 6 hours, set your crock-pot to high and cook for another 4 hours.
- (Temperature can vary from one Crock-Pot to another.)
Notes
Prep. time does not include soaking overnight.
Leftover beans can be frozen.
Enjoy!
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I honestly have never made baked beans because getting the canned kind is so easy. Your recipe look great though!
That looks yummy! My son loves baked beans. I have to try this.
I generally buy Baked Beans in a can-I have never attempted to make it myself. From the way you describe it it sounds like I could use a stock pot (I don’t have a crock pot)–I think I might try this!!
I’m going to pin these and try them. I always add things to the canned ones to be lazy, but this is too easy not to ignore!
Omg?!! How did I never think to make baked beans in a crock pot?!? Genius! So giving this a try!
OMG those look to die for! I’ve never made beans from scratch – they’ve always been canned. I think it’s the overnight soaking that intimidates me but this doesn’t look difficult at all.
We love beans at our house. Everything always tastes better in the crock pot too. Going to try this one!
I love making baked beans in a the slow cooker. This recipe looks very similar to the one I use. I am from New England where baked beans are pretty popular. My mom used to make them almost every Saturday night in a special pot in the oven. The slow cooker is so much easier. 🙂 (visiting from Titus 2 Tuesday)
Same here! My dad makes them in a big cast iron pot in the oven. I have to pot, but like you said, it’s so much easier in the slow cooker 🙂