Recipe courtesy of Ree Drummond

Slow Cooker Baked Beans

Getting reviews...
  • Total: 11 hr 15 min
  • Active: 5 min
  • Yield: 12 servings



  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.