Ingredients for Slow Cooked Baked Beans
- Dried Navy Beans
- Instant Minced Onion
- Ketchup
- Brown Sugar
- Dry Mustard
- Dark Molasses
- Liquid Smoke
- Water
- Salt Pork
- Salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Slow Cooked Baked Beans? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Slow Cooked Baked Beans
- Rinse 1 pound of dried navy beans thoroughly under cold water.
- Place the rinsed beans in a large bowl and cover with cold water by at least 2 inches.
- Soak for 4-5 hours or overnight. Drain the beans completely.
- In your slow cooker, combine the soaked beans, 1 large onion (chopped), 2 cloves garlic (minced), 1 cup of ketchup, 1/2 cup brown sugar, 1/4 cup molasses, 2 tablespoons Worcestershire sauce, 1 tablespoon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, and 4 cups of water or low-sodium chicken broth.
- Stir well to ensure all ingredients are evenly distributed.
- Cook on low for 13-15 hours, or on high for 7-8 hours. (Note: Cooking times may vary depending on your slow cooker)
- One to two hours before the end of cooking time, test a bean for doneness. They should be tender but not mushy. If needed, continue cooking for another hour.
- If the beans are too thick, add more water or broth, one cup at a time until desired consistency is reached.
- Once cooked, allow to cool slightly before serving. Leftovers can be frozen in individual portions for future enjoyment.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
114g
Fat
14g
Carbs
21g
