|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 105g||38%|
|Dietary Fiber 15g||54%|
|*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.|
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.
- 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
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.
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.
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.