|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 7g||24%|
|Total Sugars 13g|
|Vitamin C 2mg||8%|
|*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.|
These slow cooker navy beans are flavored with a combination of ketchup, brown sugar, and molasses, along with chopped onion and seasonings. It's a very easy recipe to make in the slow cooker, and they go well with pulled pork barbecue, hot dogs, or chops.
The beans are soaked overnight. You could also use the quick-soak method described on the package of beans. If you have difficulty with beans in your slow cooker, it could be the acidic ingredients or salt, or it could be the hardness of the water or age of the beans. To avoid tough beans, simmer them on the stovetop in water until they're just tender and then drain them and add them to the slow cooker with the remaining ingredients. Cover and cook on low for an hour or two.
Steps to Make It
Gather the ingredients.
Drain the soaked beans and put them in the slow cooker with the salt pork or bacon, the onion, and 8 cups of water.
Cover and cook on LOW for about 5 to 6 hours, or until tender.
In a bowl, combine the ketchup, brown sugar, molasses, mustard, and salt.
Remove and discard any excess liquid from the slow cooker with a ladle or large spoon so that the beans are just barely covered with liquid. Pour over the ketchup mixture and stir to blend. Continue cooking on LOW for 1 to 2 hours. Serve the beans with coleslaw and cornbread, if desired.
- When soaking beans, it is important to use a container that is large enough. Dry beans expand to 2 or 3 times their volume when rehydrated, so they will need much more space than is immediately apparent.
- To soak your beans, cover your cleaned dry beans with abundant water (3 or 4 cups of water per cup of beans). Allow them to soak for at least 8 hours, preferably overnight, then drain and rinse them before cooking.
- If you live at an altitude of 1,000 meters (about 3,300 feet) above sea level, your beans will take a little more soaking time to rehydrate than they will at sea level.