Crock Pot Baked Beans With Salt Pork or Bacon

Crock Pot Baked Beans
Diana Rattray
  • Total: 12 hrs 15 mins
  • Prep: 15 mins
  • Cook: 12 hrs
  • Soak Time: 12 hrs
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
343 Calories
6g Fat
55g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 343
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 15mg 5%
Sodium 277mg 12%
Total Carbohydrate 55g 20%
Dietary Fiber 11g 40%
Protein 18g
Calcium 154mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These homemade baked beans are made with dry navy beans or small white beans. The beans are soaked overnight and then slow cooked to perfection with molasses, salt pork or bacon, brown sugar, and onions. These are Boston-style baked beans

If you have trouble with beans getting tender in the crock pot, simmer them on the stovetop first until just tender, and then drain. This will cut the crock pot cooking time in half. Don't add salt or the Dijon mustard until the beans are tender.


  • 1 pound dried small white beans (rinsed and soaked overnight)
  • 6 cups water
  • 1/3 cup molasses
  • 1/4 cup brown sugar, packed
  • 1 cup onion (chopped)
  • 1/4 pound salt pork, rinsed and cut into 1/2-inch cubes, or diced bacon
  • 1 tablespoon Dijon mustard or 1 teaspoon dry mustard powder

Steps to Make It

  1. Gather the ingredients.

  2. In the slow cooker, combine the soaked beans, molasses, brown sugar, onion, and salt pork or bacon with water to cover.

  3. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Stir occasionally.

  4. Add the mustard and salt to taste when beans are tender. Continue cooking for 30 minutes to 1 hour. If the liquids are thin, turn the slow cooker to high and leave the cover ajar.


  • In step two, use the soaking water or use fresh water. Some say that there is a reduced risk of gassiness if the soaking water is discarded, the beans rinsed, and fresh water is added.

Recipe Variations

  • For a spicy tomato-based sauce with ketchup, reduce the molasses to 3 tablespoons and increase the brown sugar to 1/3 cup. If desired, add about 1/2 cup of diced green bell pepper along with the onions. When the beans are cooked and tender, add 1/4 cup of ketchup, 1 teaspoon of Worcestershire sauce, and 1/4 teaspoon of chili powder. Cook the beans for about 30 minutes to 1 hour longer.
  • For jalapeño baked beans, add 2 tablespoons of minced jalapeño pepper and reduce the molasses to 1/4 cup. When the beans are tender, add 4 tablespoons of tomato paste and about 1/4 teaspoon of ground cayenne pepper.
  • Add some onion powder for more onion flavor.