Slow Cooker Baked Beans
Slow cooker baked beans from scratch are easy, delicious and full of healthy ingredients right from your kitchen. Make a batch today!
Ingredients
- 2 1/2 cups dried navy beans pre-soaked (see note)
- 8 oz bacon or a package of pre-cooked bacon crumbles, or vegan sub
- ½ cup water to deglaze bacon pan after pouring off bacon grease
- 1 green bell pepper chopped
- 1 onion chopped
- 6 oz tomato paste
- ½ -1 cup pure maple syrup I used the full cup
- ¼ cup molasses or sorghum
- 2 tablespoons yellow mustard
- ¼ cup apple cider vinegar
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 2 teaspoon salt + more to taste
- pepper to taste
- 3 cups water used 3 since half cup used earlier
Instructions
- Cook the bacon until crisp in a stockpot or dutch oven (if using pre-cooked bacon/vegan bacon crumbles, move to next step). Remove the bacon and set aside. Pour off the fat, then deglaze the pan with about ½ cup of water.
- Crumble the bacon into the slow cooker, then add deglazing water and remaining ingredients. Stir lightly to combine.
- Cook on high for 10 to 12 hours.
Notes
Note: to pre-soak navy beans, cover with 3 quarts of hot water and let set for 5 hours or overnight. For a “quick soak”, cover with water and bring to a boil, boil 10 minutes, then let soak for an hour. Pour off cooking/soaking water.
Nutrition
Calories: 433kcal
Tried this recipe?Let us know how it was!