Crockpot Baked Beans Recipe

Pot of Baked Beans on a Blue Gingham
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  • 9 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 9 hrs
  • Yield: 1 Pot (4 to 6 Servings)

This Crockpot baked beans recipe can be made with dried navy beans, pinto beans or kidney beans. Even though this is a two-day recipe, there isn't much active prep time involved. Which is clearly why we all love our Crockpots and slow cookers so much! Cooking the beans in the slow cooker gives them a wonderful depth of flavor. Serve with burgers, buffalo turkey sliders, hot dogs, BBQ pulled pork, really any barbecue or picnic food.

What You'll Need

  • 16 ounces dried navy beans, kidney beans or pinto beans
  • 6 cups water
  • 1 medium onion, diced
  • 1 1/2 cups ketchup
  • 1/2 cup molasses
  • 1/2 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce

How to Make It

  1. This is a two-day recipe. Day 1 (or the night before you plan to cook the beans in the Crockpot): Place dried beans in a colander. Sort through the beans and discard any stones. Rinse well.
  2. Transfer the beans to a large pot. Cover with water. Bring to a boil. Lower the heat and let beans simmer for 1 hour. Turn heat off and let the beans sit on the stove or counter in the water overnight.
  3. Day 2: Drain the beans. Transfer beans to a slow cooker. Add the remaining ingredients. Cover and cook on low 6 to 8 hours until beans are tender.

    The Food Lover's Companion (a great book if you're curious about the definitions of all kinds of foods and cooking terms) tell us that Dijon mustard hails originally from Dijon, France, hence its name. The pale, grayish-yellow mustard is known for its clean, sharp flavor, which can range from mild to quite hot. Dijon mustard is made from brown or black mustard seeds, white wine, unfermented grape juice (must) and various seasonings. The best-known maker of Dijon mustard is the house of Poupon, particularly famous in the United States for their Grey Poupon mustard. Those of us of a certain age will remember a great commercial featuring the phrase, "Pardon me, but do you have any Grey Poupon?"

    Did You Know?

    It's time to spill the beans: Oliver Thring at Guardian News has revealed baked beans' deep, dark secret: Baked beans aren't actually baked—they're stewed. Fortunately, we can take comfort in the fact that regardless of preparation, baked beans continue to be as delicious and healthful as ever.  In fact, the navy beans commonly used in baked beans contain up to three times the amount of protein in rice or wheat, making ​rice and beans a nearly complete meal in itself. 

    Edited by Katie Workman

    Nutritional Guidelines (per serving)
    Calories 483
    Total Fat 1 g
    Saturated Fat 0 g
    Unsaturated Fat 0 g
    Cholesterol 0 mg
    Sodium 696 mg
    Carbohydrates 105 g
    Dietary Fiber 15 g
    Protein 18 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)