Slow Cooker Baked Beans With Bacon or Salt Pork

Homemade Baked Beans

Paul Poplis / Photolibrary / Getty Images

  • Total: 7 hrs 15 mins
  • Prep: 15 mins
  • Cook: 7 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
330 Calories
4g Fat
58g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 330
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 14mg 5%
Sodium 577mg 25%
Total Carbohydrate 58g 21%
Dietary Fiber 12g 44%
Protein 19g
Calcium 157mg 12%
*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 slow cooker baked beans begin with dried navy beans, bacon, and salt pork. The combination of tomato juice, ketchup, and molasses flavors the beans perfectly.


  • 1 pound navy beans (dried, about 2 1/2 cups)
  • 5 cups water
  • 6 strips of bacon (diced, or 1/4 pound salt pork, sliced)
  • 1 cup tomato juice
  • 1/2 cup onion (chopped)
  • 1/4 cup ketchup
  • 1/4 cup sorghum molasses (or regular molasses)
  • 1/4 cup brown sugar
  • 1/2 teaspoon dry mustard
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ​chili powder

Steps to Make It

  1. Gather the ingredients.

  2. Soak beans overnight in a large bowl.

  3. Next morning, drain the beans; put them in a large stock pot or saucepan. Cover with 5 cups fresh water and bring to a simmer over medium-low heat on stovetop. Simmer until tender, about 1 hour. Drain the beans, reserving 2 cups of the liquid.

  4. Add the beans to the slow cooker.

  5. In a skillet over medium heat, fry bacon or salt pork until browned; stir into the beans in crock pot.

  6. In a bowl combine tomato juice, the chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder; add to beans and stir well.

  7. Cover and cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are quite tender and flavorful.

  8. Check and add a little of the reserved liquid as necessary.

  9. Serve and enjoy!