This Slow Cooker Boston Baked Beans recipe is everything baked beans should be: thick, saucy, savory with a touch of sweet. This recipe serves 12 and costs just $5.67 to make.
I wanted to post this slow cooker baked beans recipe earlier for you folks, but I ended up needing to test it a few times to make sure I had it just right.
Slow Cooker Baked Beans
This recipe has been adapted from Cook’s Country, and the first time I made the recipe it came out too sticky and definitely not saucy enough for my taste.
I love my Boston Baked Beans thick but still saucy so I tinkered with the boiling water amount added to the slow cooker. The original recipe called for 2 cups, but that wasn’t enough in my opinion.
I then tested batches with 3 and 4 cups of boiling water, and 3 cups were the clear winner-the beans were thick, saucy, and tender.
Next, I played with sweetness. My family and I prefer slightly sweeter baked beans so I increased the molasses and sugar slightly, and added a touch of maple syrup.
After all of the testing and adaptations, I can now say with confidence that this is the best slow cooker baked beans recipe out there!
This homemade baked beans recipe is made in a slow cooker and is SO much better than canned baked beans from the grocery store. Plus their incredible aroma will waft through your house something fierce!
My easy step-by-step directions will walk you through how to make these baked beans in your slow cooker so that they come out perfectly sweet, thick, savory, and saucy every single time.
What readers are saying about this recipe:
Millie:
“I would consider my family a bean expert and this is by far the best beans we’ve had.”
Gretchen:
“These beans were such a hit the first time I made them! I plan on making them again for our memorial day BBQ! Thanks for a great recipe.”
Why do they call them Boston baked beans?
The answer to this question is a bit of a history lesson. According to Wikipedia, in the 18th century during slave trading, Boston became an exporter of rum. The rum was sent to West Africa to buy more slaves. Rum is made by the distillation of fermented molasses. With all that molasses Bostonians began adding it to their baked bean recipes giving it a sweeter flavor and thus creating Boston baked beans!
What do you eat baked beans with?
Boston Baked Beans are the perfect side to any summer bar-b-que without heating up your kitchen! I love to serve these with my Slow Cooker Root beer Pulled Pork. They would also go well with Grilled Chicken Breasts or any other grilled meat really.
Whenever I make Boston Baked Beans, I also want some sort of salad to go along with them. A few ideas that come to mind are my Italian Pasta Salad, Hawaiian Macaroni Salad, Spinach Salad, and Creamy Cucumber Salad. Any of these recipes will be the perfect compliment to my Boston Baked Beans recipe. I can’t wait to hear what you pick!
Why are my baked beans hard?
The short answer is chemistry! If there is a high level of calcium within the water the beans are cooking in, they may take an extremely long time to cook and may remain hard. There are pectins between cells in the beans which then combine with the calcium, resulting in a tightened bond which means firmer beans. Acidic ingredients typically added to the recipe such as ketchup and vinegar can also impede the process of the beans getting soft.
Sugar can act in the same manner as calcium so molasses is actually very tricky to cook with because it contains sugar, is acidic and contains calcium. Yikes! So the trick is soaking the beans prior to cooking. Beans should be covered in three times as much water as there are beans. You can slow soak or quick soak them on the stove. Either way, the soaking water should be drained off the beans before beginning the Baked Beans recipe.
How can I make baked beans taste better?
The maple syrup is completely optional in this recipe. I know it’s not authentic, but I love my baked beans with a little shot of maple syrup. Try it, I think you’ll like it, too!
More slow cooker bean recipes:
Disclosure: This post for Slow Cooker Boston Baked Beans Recipe includes affiliate links.
Cook’s Note – Slow Cooker Boston Baked Beans:
- You can double this baked beans recipe, just make sure you use a large slow cooker with a capacity of at least 6.5 quarts.
- The maple syrup is completely optional in this recipe. I know it’s not authentic, but I love my baked beans with a little shot of maple syrup. Try it, I think you’ll like it, too!
- Traditional Boston Baked Beans recipes use salt pork. I opted for bacon because that is what’s readily available in stores near me. If you use salt pork, use a 4-ounce chunk and remove the rind. Follow these directions instead of in step 2:
- While the beans are boiling in the Dutch oven, score the fatty side of salt pork and cut into 2 pieces. Place scored side down in a medium nonstick skillet over medium heat and cook until fat is rendered, 8-10 minutes. Turn salt pork over, add onion, and cook until lightly browned about 5 minutes. Transfer to a slow cooker. At the end of cooking remove rind, shred (removing any fat), and return to slow cooker.
- Using the aluminum foil on top of the beans ensures that the heat stays at the bottom of the slow cooker and in the beans themselves instead of the heat rising to the lid. DO NOT SKIP THE FOIL! If you do you run the risk of your beans not softening.
- I like to cook these beans on low as the directions indicate below, but you can cook them on high for 5-6 hours.
- For cookouts, another great side dish is my baked mac and cheese recipe!
Cook’s Tools:
- Slow cooker
- Large Dutch oven
- Slotted Spoon
- Large nonstick skillet
- Large colander
More side dish recipes:
- Baked mac and cheese recipe
- Buttermilk Mashed Potatoes
- Cheesy Broccoli Cauliflower Casserole
- Cowboy Caviar Dip
- Panera’s Mac and Cheese
More slow cooker bean recipes:
- Crock-Pot Tuscan White Bean Soup
- Restaurant Style Refried Beans Recipe
- Crock Pot Green Chile Pinto Beans
How much will it cost to make this recipe?
RECIPE COST: $5.67
PER SERVING COST: $0.47
NOTE: I calculate the recipe prices by using name brand grocery prices on grocery store websites.
- 1 pound navy beans $1.25
- ½ teaspoon baking soda $0.01
- 2 bay leaves $0.06
- 4 ounces thick-sliced bacon $1.12
- 1 medium onion $0.62
- ⅓ cup mild molasses + 2 additional tablespoons $2.21
- ⅓ cup packed dark brown sugar $0.16
- 3 cups boiling water $0.00
- 3 Tablespoons pure maple syrup $0.18
- 1 Tablespoon Dijon mustard $0.04
- 2 teaspoons cider vinegar $0.01
- Salt and pepper $0.01
How to make Slow Cooker Boston Baked Beans:
Slow Cooker Boston Baked Beans Recipe
Ingredients
- 1 pound navy beans picked over and soaked in cold water for 8 to 12 hours
- ½ teaspoon baking soda
- 2 bay leaves
- 4 ounces thick sliced bacon
- 1 medium onion minced
- ⅓ cup mild molasses + 2 additional tablespoons
- ⅓ cup packed dark brown sugar
- 3 cups boiling water
- 3 Tablespoons pure maple syrup optional
- 1 Tablespoon Dijon mustard
- 2 teaspoons cider vinegar
- Salt and pepper
Instructions
- Turn slow cooker on high to preheat. Drain beans and pour them into large Dutch oven along with 8 cups water, baking soda, and bay leaves. Bring to boil over medium-high heat, and use a slotted spoon to skim the foam off of the top. Boil 15 minutes.
- While beans cook, chop bacon into 2-inch pieces, and in a large non-stick skillet sauté bacon and onion over medium-high heat until fat is rendered from bacon and edges of onion begin to brown slightly about 7-8 minutes. Place bacon and onion in the slow cooker. Stir in ⅓ cup molasses, brown sugar, and 3 cups of boiling water.
- Once beans are done boiling, drain beans and transfer to the slow cooker, discarding bay leaves. Give everything a good stir and place aluminum foil directly on the surface of beans, then cover slow cooker with lid. Set slow cooker to LOW and cook until beans are creamy and tender 10-12 hours.
- Turn off slow cooker and remove the lid and discard aluminum foil. Stir in the remaining 2 tablespoons molasses, maple syrup (optional), mustard, and vinegar. Season with salt and pepper to taste. Cover slow cooker lid and let beans sit until the sauce has slightly thickened about 15-20 minutes. Serve.
Video
Nutrition
This post first appeared on Food Folks and Fun on August 29, 2016. I have since updated the photos and added a video. The original pictures are below.
This Slow Cooker Boston Baked Beans recipe is everything baked beans should be: thick, saucy, savory with a touch of sweet. This recipe serves 12 and costs just $5.67 to make.
Sara Welch says
This was an excellent recipe! Even my picky eaters gobbled this up!
Veena Azmanov says
Love your slow cooker option. These bean look well cooked and moist and mouth melting. The dish looks delicious and yum.
Tracy says
Thanks for putting in all of that testing for us! It was WELL worth it. My family loved this!
Gretchen says
These beans were such a hit the first time I made them! I plan on making them again for our memorial day BBQ! Thanks for a great recipe.
Jillian says
Gretchen, I am so glad that this recipe was a hit! Thanks for stopping by!
Linda Dellorto says
I made the Boston Baked beans following your recipe…..with one exception. Instead of vinegar I used 1/3 cup of Rum. My friends and family couldn’t get enough!
Jillian says
Wow, sounds delicious!
Anne Dillon says
Can you double this recipe in a slow cooker?
Jillian says
Yes, but you would need a very large slow cooker!
Jody says
I’m soaking my beans right now. But do you need to bring to a boil in Dutch oven? Can I skip that part and put right into slow cooker? Still cooking beacon and onion separately.
Jillian says
Hi Jody,
Don’t skip boiling the beans. This step is crucial to the texture of the cooked beans.
Cook in Arizona says
Great question! I had it too.
Heather says
Can you substitute a different type of bean, say red kidney beans?
Jillian says
No, I’m sorry, you can’t.
Leanne says
How long would I bake this in the oven with a doubled recipe? Cooking for a crowd. Thanks!
Jillian says
I’ve never tested this recipe in the oven, sorry!
Kellie says
Can you leave out the cider vinegar?
Jillian says
Yes, you may.
Masha says
Do you put bacon in with all the fat that was rendered out or leave that part out?
Millie says
I would consider my family a bean expert and this is by far the best beans we’ve had.
Jillian says
Millie, I’m so glad you and your family loved the beans!
EVERETT GALLINGER says
I’m 88 and will try this recipe for the first time, I am using 3 cups of navey beans and soaking them in 8 cups of cold bottled water as my tap water has a lot of calcium in it. I will soak them from now (10am until 9am tomorrow) do you think that is too long? I plan on boiling them for 10 minutes after soaking them and than simmer for 1 hour. ( every time I have tried to make bake beans they are very hard. (I USED TAP WATER AND NOW I KNOW WHY THEY ARE HARD THANKS TO YOU) Hope the bottled water will remedy that!
Denay DeGuzman says
When I think of savory baked beans, I think of summer cookouts and picnics. I love mixing things up and trying new bean recipes. I’ll be making your version over Memorial Day weekend!
Nellie Tracy says
These beans are my family’s new favorite! They pair so well with so many things! Delicious!
Doris Huddleston says
I can’t wait to try: SLOW COOKER BOSTON BAKED BEANS RECIPE!
Ron Weinberg says
Savory Boston Style Baked Beans. Now where are those Hot Dogs?
Ron Weinberg says
Nothing like original recipe of Boston Baked beans.
Cheryl Markle-Bomar says
These were awesome and a big hit at our BBQ! Thanks for sharing!!
Vicki V says
These beans were awesome!
Barbara says
Can you soak the beans two days in advance? (Soak Thursday overnight, make baked beans Saturday? Thank you
Jillian says
Hi Barbara,
Unfortunately, that’s too long for soaking beans. When beans are soaked for too long, they lose flavor and become too mushy when cooked.
Lorna says
Where does the 3 cups of boiling water come into the recipe? Is there any liin beans while inthe crockpot
Jillian says
See instruction number 2. 🙂
Denise says
I can’t seem to find Navy Beans. Will Great Northern Beans work?
Jillian says
Yes, those will work.
Denise says
I’ll admit this was my first time making baked beans from scratch. Maybe I did something wrong, but I thought the beans were good but not great! I followed the instructions exactly and didn’t make any modifications except to increase the recipe by 50%. I even used the maple syrup. The beans were plenty soft but I thought there was too much liquid and the flavor could have been better. I need to make beans again in the next couple of weeks, so I may make some modifications.
Jillian says
Hmmm, maybe because you increased the recipe by 50%, it needed more time to cook off some of the liquid. Try increasing the cooking time by another hour.