READY IN 16+ hrs

Slow-Cooked Baked Beans

Read Reviews (8)

"I could not find a baked beans recipe that everyone liked. So I started putting a few different ones together and I came up with this." — Jaeme

Directions

Place beans in a large pot and cover with plenty of water. Cover pot with a lid and soak beans for 8 hours or overnight. Drain and fill pot with fresh water.
Cook beans over medium heat until tender, about 1 hour. Drain beans, reserving the water for later use.
Place beans, ketchup, ham, 1 1/2 cup water, brown sugar, molasses, onion powder, mustard, salt, Worcestershire sauce, black pepper, and 1 cup reserved bean water in a slow cooker. Add more bean water as needed if beans get too dry.
Cook on Low for 7 to 9 hours.

Kitchen-Friendly View

PREP 10 mins
COOK 8 hrs
READY IN 16 hrs 10 mins

Footnotes

Cook's Note:
You can also cook on High for 4 to 5 hours.

Reviews More Reviews

Jul 06, 2012

Good recipe, but I made a few changes. I simmered the beans for 1.5 hrs and put in my crock pot. Then I used some fried bacon instead of ham, crumbled, and no molasses but a little more brown sugar. All else the same. Cooked on low overnight in my crock pot, about 10 hrs. Had to add a little more water to thin. Delicious!

—mountaindo

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Aug 05, 2012

Delicious, been searching can stop now. I simmered the beans for a hour the night before, left it sitting overnight. Changed water simmer again for hour. They were soft and yummy. A bit sweet for me so next time will cut down the brown sugar, and maybe add some bacon.

—Sandyee

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10 Ratings

Nov 09, 2012

I loved this recipe!I did change somethings. I used canned beans instead.I did use the liquid from them and next time I will rinse them before using them. I omitted the ham. I still cooked them all day in the crock pot. This recipe was a winner with my family.

—Momma Colvin

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Nov 15, 2012

VERY GOOD and EASY!!!! Thank you so much!!! Mash them up a bit to become like the old style "Grandma Brown's home baked beans" in a can!

—TRELLA72

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Apr 18, 2013

Mine were pretty runny, but I'm pretty sure that's all my fault and I dumped in too much water. I used already cooked beans (I cooked up loads a few months ago and froze them, so I used those) so skipped the cooking the beans part. I just started from the third step. I used ham lunch meat (all I had) and other than it being runny, everyone seemed to enjoy. I put it on the crock pot on high for about 4 hours since we wanted them for lunch. I thought they were too sweet, but hubs disagreed--I'm not a fan of sweet beans--he thought they were perfect. Thanks for the recipe!

—pomplemousse

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Apr 03, 2013

Easy and good

—charlie

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Apr 01, 2013

Loved the recipe- changed a few things- fried one onion and green pepper with 2 cloves of garlic- added this to the slow cooker. I also add one can of tomato paste to reduce the ketchup. Reduced brown sugar to 1/4 cup. Instead of boiling the beans, i just cooked them longer in the slow cooker- 8 hours on high. Turned out perfect

—wheler

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Nov 19, 2012

Very easy and very tasty!!!

—blondiebrady

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Nutrition

Calories
302 kcal
15%

Carbohydrates
51.3 g
17%

Cholesterol
11 mg
4%

Fat
4.7 g
7%

Fiber
12.9 g
51%

Protein
16 g
32%

Sodium
1185 mg
47%

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

Nutritional Information

Slow-Cooked Baked Beans

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 302
Calories from Fat: 42

% Daily Value *
Total Fat 4.7g 7 %
** Saturated Fat 1.3g 7 %
** Cholesterol 11mg 4 %
Sodium 1185mg 47 %
** Potassium 919mg 26 %
Total Carbohydrates 51.3g 17 %
Dietary Fiber 12.9g 51 %
Protein 16g 32 %
** Sugars 18.9g
Vitamin A 6 %
Vitamin C 22 %
Calcium 14 %
Iron 37 %
** Thiamin 49 %
** Niacin 41 %
** Vitamin B6 25 %
** Magnesium 43 %
** Folate 108 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.