Baked Beans in the Slow Cooker

Baked beans in a blue bowl with a spoon.

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Baked Beans in the Slow Cooker

Baked Beans don't have to be boring and from a can, this version made in the crock pot takes a classic recipe to a whole new level!

Prep Time5

Cook Time8

Total Time8 5

Course: Side

Cuisine: American

Servings:

Calories: 388kcal

Author: Catherine McCord

Equipment

slow cooker

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 pound small dried white beans
1 6 ounce can tomato paste
1/4 cup maple syrup
1/4 cup molasses
2 tablespoons dijon mustard
1 32-ounce box vegetable broth
2 cups water
2 teaspoons kosher salt

Instructions

Heat the olive oil in a saute pan, add the onions and cook until soft, about 3-4 minutes.
Transfer the onions to a crock pot, add the remaining ingredients and stir to combine.
Cook on low for 8-10 hours or 6-8 hours on high or until the beans are tender. See notes for pressure cooker instructions.

Notes

Pressure Cooker Baked Bean Instructions: Lock the lid of your pressure cooker and cook for 60 minutes at high pressure. Once the cook time is finished, allow the pressure to naturally release for at least 10 minutes. Then, release the remaining pressure, remove the lid and serve.

For a meatier option: Cook 4 pieces of chopped bacon with the onions for a meaty, smokier version of this recipe. You could also add cut up hot dogs in the last few minutes to cook through.

To Store: You can store leftover baked beans in an airtight container in the refrigerator for up to 5 days.

Freeze: To freeze baked beans, place cooled beans in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheat: Reheat in the microwave or on the stovetop. Add a splash of water or broth if they need to be loosened up a bit.

Soaking the beans: If you use small white beans, you won't need to soak them. If you're worried about the cook time, feel free to soak the beans before cooking.

Nutrition

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