Slow Cooker Baked Beans

Save Recipe
  • Total: 11 hr 15 min
  • Active: 5 min
  • Yield: 12 servings
Share This Recipe


1 bag dried navy beans, soaked overnight

One 6-ounce can tomato puree

1/2 cup brown sugar 

1/4 cup molasses 

1 tablespoon dry mustard 

8 slices bacon, cut into 1-inch pieces 

1 large onion, diced 

1/4 cup cider vinegar 

Kosher salt


  1. Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.
  2. Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours.
  3. Before serving, stir in the cider vinegar and season to taste with salt.