There’s nothing more comforting than a hearty dish of slow cooker baked beans to warm up your weeknight meal or weekend gathering. Whether you’re a fan of rich flavors or looking for an easy-to-make meal, this dish comes together effortlessly while capturing a delightful homemade taste. The slow cooker baked beans recipe is perfect for those who crave the perfect balance of sweetness, tang, and smoky undertones.
Growing up, baked beans were a staple in our family. Every summer, my grandma would prepare this dish for our backyard barbecues. The aroma of the beans slow-cooking filled the house, weaving memories into each steaming spoonful. It’s a dish that brings our family closer, recalling laughter, shared stories, and the cherished sound of the backyard cricket games. Carrying forward these treasured moments, I’ve added a few personal touches to the recipe while keeping the soul of grandma’s original dish intact.
Why You’ll Love This Recipe
This slow cooker baked beans recipe stands out because of its convenience and deliciousness. The recipe is perfect for busy cooks or anyone who enjoys set-and-forget meals. Slow-cooked to perfection, the beans become delightfully tender, soaking up a blend of sweet and smoky flavors, making it a crowd-pleaser at any event. Plus, you can prepare it ahead of time, allowing the flavors to meld to perfection.
Recipe Steps
Step 1
Begin by sorting and rinsing 2 cups of dry navy beans. Soak them overnight in plenty of water. This helps soften the beans, ensuring the best texture after cooking.
Step 2
Drain and rinse the soaked beans. In a large slow cooker, combine the beans with 4 cups of vegetable broth, ensuring the liquid covers the beans entirely.
Step 3
Add 1 chopped onion, 3 minced garlic cloves, and 1/2 cup of brown sugar. These ingredients provide a sweet base that complements the smokiness later added.
Step 4
Stir in 1/4 cup of molasses and 2 tablespoons of apple cider vinegar. These ingredients provide the tangy depth essential for the dish’s flavor profile.
Step 5
Add a generous pinch of salt, pepper, and 1 teaspoon of smoked paprika. Cook on low heat for 8 hours, stirring occasionally, until beans are tender and flavorful.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe bags and lay flat for easy storage. For reheating, thaw overnight in the refrigerator and warm on the stovetop or microwave, adding a splash of broth if needed.
Variations & Substitutions
For a vegetarian twist, add a can of diced tomatoes for a fresh flavor. Swap the brown sugar for honey or maple syrup to explore different layers of sweetness. If you prefer a more spicy kick, include a diced jalapeño or a pinch of cayenne pepper.
Frequently Asked Questions
Can I use canned beans instead of dry beans? Yes, you can substitute canned beans to cut down the cooking time. Simply rinse and drain three cans of navy beans, and reduce the cooking time to 4 hours on low. Adjust the seasoning after 2 hours, as canned beans might absorb flavors differently.
What other meats can I add for flavor? While traditional baked beans often include bacon, you can experiment with diced ham or smoked sausage for additional texture and flavor. Cook the meat before adding it to the slow cooker to add depth to the dish without altering the cooking time.
Can I prepare this recipe without a slow cooker? Absolutely. Prepare the recipe using a large Dutch oven or oven-safe pot. After sautéing the onions and garlic, combine all ingredients and bake covered at 300°F (150°C) for 4 hours, stirring occasionally for even cooking.
Slow Cooker Baked Beans Recipe
Ingredients
Main Ingredients
- 1 pound dried navy beans rinsed and sorted
- 0.5 cup molasses
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
Instructions
Preparation Steps
- Soak navy beans in water overnight. Rinse and drain before use.
- Combine all ingredients in a slow cooker. Stir to mix well.
- Cover and cook on low for 6-8 hours or until the beans are tender.
