Slow Cooker Baked Beans Recipe - Allrecipes.com
Slow Cooker Baked Beans Recipe
  • READY IN 6 hr

Slow Cooker Baked Beans

Recipe by  

"A good, homemade recipe for baked beans. Serve with your favorite entree, or as a meal in itself."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    1 hr
  • COOK

    5 hrs
  • READY IN

    6 hrs

Directions

  1. In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
  2. Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2003

I read all of the reviews first and went with using one 16oz package of beans. I boiled for a while and probably went over 10 mins and let them sit a little over an hour. I just took my time about it. I started the crockpot at 12:30 on High and the beans were perfect by 4:30. Right amount of sauce too and never added more water. I still stayed casual and finished the recipe with the final steps and ingreds and went another hour on low for fear I've over cook them. These are professonal, afordable, and gormet-looking and tasting! This recipe is what your teen boys will brag to their future wives about! No can will ever compare. These are a wow! I will memorize this one!

 
Most Helpful Critical Review
Sep 08, 2011

So these beans have now been cooking for nearly 10 hours and are still not cooked. No - really - TEN hours. I soaked them overnight, boiled them for half an hour this morning and cooked them on high all day. They've been bubbling - cooking - are dark, but are hard and not edible. Pretty frustrating.

 
Apr 21, 2005

I love this recipe! I soak the beans over night in 48 oz of water for at least 12 hours. I do not do the boiling technique at all. It turns out excellent. I think we all need to remember that our crock pots are different heat and different ages. So cook until yours are done. I had some leftover ham last time and did not use the ham hocks just added the ham chuncked at the beginning. I do use Heinz Cocktail Sauce instead of plain Ketchup and a nice deli brown mustard. Gives it great flavor. I have made these three times now and Love them! I even use low calorie maple syrup because that is what I have in the house.

 
Apr 02, 2007

This is a 5 star with the caveat that a slow cooker is for cooking food slowly! I started this recipe in the early evening by boiling the rinsed beans on the stove then transfered them (with original water) into the crockpot. My father has always insisted you never throw away the water you cook your beans in. I used bacon instead of hamhocks and I added 4 garlic cloves. I think my quantity of beans was close to 4 or 5 cups, all said, my 1 gallon crockpot was full to the lid. I cooked them on high until I went to bed. I had to watch my water level in the first few hours and did fine just adding more as needed. I cannot imagine this recipe working with the prescribed amount! The beans were ready the following evening. They totally hit the spot for us particularly since we cannot get canned baked beans here. I had been craving Bush's baked beans for weeks and these definitely worked. Now if only we could find some kielbasa, LOL!

 
Jan 10, 2004

A very easy and tasty recipe. I will boil the beans more next time - or soak them overnight. I found they needed more time in the slow cooker (about 6 hours). I also added more liquid at the end (a combo of all of the liquids already added) to make them 'saucier'. I used molasses instead of maple syrup.

 
Oct 12, 2006

I have made these a couple times. I soak the beans overnight for about 18 hors. I then boil them for 2 hours. I used all the ingrediants listed minus 1 tablespoon of mustard. I put the mustard and ketchup in at the beginning. These are great, and taste good reheated too.

 
Mar 07, 2004

I have only tasted a few Tbsp. of this recipe and I am impressed considering I screwed up at the beginning. I didn't read the whole recipe and added the ketchup and mustard at the beginning. Opps, it took over 7 hours for the beans to be fully cooked even though I soaked them overnight. Make sure you add enough water to the beans if soaking them overnight. I didn't and the next morning there was almost none. That might have effected the cooking time the next day. Leave a couple inches of extra water on top of the beans. Th two pork hocks I used were big and I was surprised how much meat I was able to get off them. The meat just fell off. When the beans were finally cooked I added the same amount of ketchup and mustard again and some water because it was way too thick. Cooked another 30 mins. and it was done. Froze all of it for lunches. So thanks for the recipe. Grab the Beano and enjoy!!!! Michele, Cambridge, ontario

 
Jul 11, 2003

This is a very nice tasting recipe, but did require several hours more cooking for nice soft beans. Next time I will soak the beans overnight as I have with other recipes. I used ham pieces rather than the ham hocks and that worked well. I used only 16 oz. of dried beans and the same amount of sauce in the recipe. AND the beans taste even better the next day. Thank you for the recipe--will make again.

 

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Nutrition

  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 53.6 g
  • 17%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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