Crock Pot Baked Beans Recipe

Ingredients:

  • 1 pound dried navy beans (about 2 cups)
  • 8 ounces bacon, diced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 2 tablespoons your favorite barbecue sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water

Instructions:

  • Prep the beans: The night before, sort and rinse the dried navy beans. Place them in a large bowl and cover them with plenty of cold water. Soak overnight (or at least 8 hours).
  • Cook the bacon: In the morning, cook the bacon in a large skillet over medium heat until it’s partially cooked but not fully crispy. Drain the excess grease, leaving a thin layer in the skillet.
  • Sauté onion and garlic: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  • Combine in the Crock Pot: Drain and rinse the soaked beans. Add them to your slow cooker along with the cooked bacon, sautéed onion and garlic, ketchup, molasses, brown sugar, barbecue sauce, mustard, Worcestershire sauce, salt, pepper, and water.
  • Slow Cook: Stir everything well to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beans are tender.
  • Taste and adjust: Give the beans a taste and adjust seasonings to your liking. You may want more sweetness, a touch more BBQ sauce, or a bit more spice.
  • Serve and enjoy: Serve the baked beans hot with your favorite sides!

Tips:

  • No soaking necessary: If you’re short on time, you can skip the soaking process. Rinse beans, place in the slow cooker, and increase the cooking time by 1-2 hours.
  • Add a chopped jalapeño or a pinch of cayenne pepper for some heat.
  • Swap some the water for beer or apple cider for richer flavor.
  • Toss in a ham hock for a smokier flavor profile.
  • Thickening: For thicker beans, remove the lid in the last hour of cooking to let some liquid evaporate. You can also mash a few of the beans for a thicker sauce.

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