Slow Cooker Baked Beans
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 133
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 13
- Sodium
- 177
- Total: 11 hr 15 min
- Active: 5 min
Ingredients
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
Directions
- Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.
- 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.
- Before serving, stir in the cider vinegar and season to taste with salt.