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An overhead picture of the finished slow cooker baked beans in a white serving dish.
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Boston Baked Beans (Crock Pot Recipe)

Enjoy the rich, savory flavors of Boston Baked Beans. They're slow-cooked to perfection with bacon, molasses, and brown sugar for a comforting classic.
Course Side Dish, slow cooker
Cuisine American
Keyword beans, potluck, slow cooker
Prep Time 12 hours
Cook Time 12 hours
Total Time 1 day
Servings 12 servings
Calories 160kcal
Author Jillian Wade
Cost $5.67

Equipment

  • slow cooker
  • Large Dutch oven
  • Slotted spoon
  • Large nonstick skillet
  • Large colander

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
US Customary - Metric

Instructions

  • After soaking the beans for 8-12 hours, drain them and pour them into a large Dutch oven along with 8 cups water, baking soda, and bay leaves.
  • Bring to a boil over medium-high heat, and use a slotted spoon to skim the foam off of the top. Boil for 15 minutes.
  • While the beans cook, chop bacon into 2-inch pieces. In a large non-stick skillet, sauté bacon and onion over medium-high heat until fat is rendered from the bacon and the edges of the onion begin to brown slightly, for 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 them and transfer them to the slow cooker, discarding bay leaves.
  • Give everything a good stir and place aluminum foil directly on the surface of the beans, then cover the slow cooker with a lid.
  • Set the slow cooker to LOW and cook until the beans are creamy and tender for 10-12 hours.
  • Turn off the slow cooker and, remove the lid, and discard the aluminum foil.
  • Stir in the remaining 2 tablespoons molasses, maple syrup (optional), mustard, and vinegar—season with salt and pepper to taste.
  • Cover the slow cooker lid and let beans sit until the sauce slightly thickens about 15-20 minutes. Serve.

Video

Nutrition

Serving: 1cup | Calories: 160kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 131mg | Potassium: 335mg | Fiber: 4g | Sugar: 16g | Vitamin C: 1mg | Calcium: 60mg | Iron: 1.5mg