Crock Pot Baked Beans With Salt Pork or Bacon

Crock Pot Baked Beans

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 12 hrs
Soak Time: 12 hrs
Total: 24 hrs 15 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
260 Calories
12g Fat
33g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 260
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 21%
Cholesterol 12mg 4%
Sodium 449mg 20%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 14%
Total Sugars 17g
Protein 7g
Vitamin C 1mg 7%
Calcium 98mg 8%
Iron 3mg 16%
Potassium 588mg 13%
*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 white beans (dried small, 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.