Crockpot Baked Beans

Pot of Baked Beans on a Blue Gingham
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  • Total: 9 hrs 10 mins
  • Prep: 10 mins
  • Cook: 9 hrs
  • Soak Time: 10 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
483 Calories
1g Fat
105g Carbs
18g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 483
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 696mg 30%
Total Carbohydrate 105g 38%
Dietary Fiber 15g 54%
Protein 18g
Calcium 241mg 19%
*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.)

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.

Ingredients

  • 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

Steps 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.