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Slow Cooker Baked Beans

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Slow Cooker Baked Beans

Course Side Dish
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 people
Calories 291kcal


  • 1 pound dried navy beans rinsed well and drained
  • 1 yellow onion diced
  • 1/2 cup dark brown sugar
  • 1/3 cup molasses
  • 1/4 cup apple cider vinegar
  • 2 teaspoons dried mustard
  • 5 cups water
  • salt and pepper to taste


  • Rinse and drain beans thoroughly then transfer to a large bowl and fill with cool water until beans are covered completely. Cover and soak at room temperature for 10-12 hours (or overnight).
  • Drain beans thoroughly and place in the bottom of a 6-quart slow cooker sprayed with nonstick cooking spray.
  • Add onion, dark brown sugar, molasses, apple cider vinegar, mustard, water, salt and pepper to the slow cooker; mix to combine.
  • Cover and cook on low for 6-8 hours or until the beans are tender. Season with additional salt and pepper as needed. Keep warm in slow cooker until serving.


*Soak beans overnight
MFP: MFF Slow Cooker Baked Beans
May 2021


Serving: 7ounces | Calories: 291kcal | Carbohydrates: 56.8g | Protein: 11.6g | Fat: 1.9g
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