Easy Slow Cooker Baked Beans

Snow on shrub branches
Fresh snow today

As the snow falls around us and we try to minimize our visits to the grocery store, we enjoy making comforting old fashioned foods with simple ingredients. It’s easy to make Baked Beans and Split Pea Soup, and other cold weather classics with dried beans and a few other ingredients. In these days of pandemic isolation, cans of beans and soup disappear quickly from our grocery store, and we’ve gathered a few bags of dried legumes for days like today.

Goldendoodle behind wrought iron fence in the snow
Max enjoying today’s snow

Baked Beans Origins

Baked Beans is another dish enjoyed all over the world with roots said to be Indigenous North American, often prepared with maple syrup and bear fat, providing a highly valued source of protein and calories. Our entire family just loves Baked Beans – second only to rice, as the ultimate side dish with endless recipes to explore. I even use them to make cheese and bean burritos which I heat on my ice fishing hut stove to feed my body and sole.

Inside my ice fishing hut
Inside my ice fishing hut

This baked bean recipe is effortless and different from the norm – give it a try and enjoy!


Slow Cooker Baked Beans – Ingredients

900g Dried Kidney or Romano Beans (I use a multiple bean medley – the variety of bean sizes and shapes give basic baked beans a bit of sophistication, but use what you can find!)

Rinse beans in cold water and refrigerate in a bowl of water overnight to soak the beans. You can skip this step, but the beans will take even longer to cook to the right texture if you do).

One medium onion finely diced

2 cups leftover cooked ham or bacon diced ( I used both because I had leftover ham on hand – if you want to leave out the meat and make this a vegan dish, by all means do – In which case, you may want to add a bit of salt to the dish)

2 cups water or vegetable broth

2 cups Ketchup

1 cup Brown Sugar

1/2 cup Molasses

1 tablespoon dried mustard

Barbeque sauce and additional water “to taste”

Directions:

Drain dried beans and place in large slow cooker. Stir in all ingredients and turn slow cooker on medium setting and cover with lid for six to eight hours. Check and stir gently every hour or so. If beans appear to have absorbed all the liquid, add more water. The ingredients in the sauce are essentially a barbecue sauce, and sometimes I mix up some extra if I find the beans are not saucy enough – or I just add in some barbecue sauce that I have on hand to add some zest at the end.

Mixed Dried Beans
Assorted Dried Beans

After six hours check texture of beans. Even though they have been cooking for six hours, they should still be firm as the sugar and molasses keep them that way. Depending on the texture you observe after six hours, you can turn them off or continue cooking for another 2 hours.

Ham, Bacon, Beans and Sauce Ingredients in Slow Cooker
Ham, Bacon, Beans and Sauce Ingredients in Slow Cooker

This recipe makes a really large pot of baked beans, which we served as a side dish for a few days – and then we freeze the rest in individual sized containers to enjoy later.

Easy Baked Beans in a Large Dish
Easy Baked Beans

Baked beans, kidney beans, dried beans, BBQ, barbeque, slow cooker, crockpot
Side dish, dinner
Canadian, American
Yield: 12
Author: Lillie
Print
With ImageWithout Image
Easy Slow Cooker Baked Beans

Easy Slow Cooker Baked Beans

These easy baked beans are a staple side dish during our summer barbeques, or for a cold winter day
Prep time: 15 MinCook time: 7 HourTotal time: 7 H & 15 M

Ingredients

  • 900g Dried Kidney or Romano Beans
  • One medium onion finely diced
  • 2 cups leftover cooked ham or bacon diced
  • 2 cups water or vegetable broth
  • 2 cups Ketchup
  • 1 cup Brown Sugar
  • 1/2 cup Molasses
  • 1 tablespoon dried mustard
  • Barbeque sauce and additional water “to taste”

Instructions

  1. Rinse and drain dried beans and place in large slow cooker
  2. Stir in all ingredients and turn slow cooker on medium setting and cover with lid for six to eight hours
  3. Check and stir gently every hour or so
  4. If beans appear to have absorbed all the liquid, add more water.
  5. The ingredients in the sauce are essentially a barbecue sauce, and sometimes I mix up some extra if I find the beans are not saucy enough – or I just add in some barbecue sauce that I have on hand to add some zest at the end.
  6. After six hours check texture of beans. Even though they have been cooking for six hours, they should still be firm as the sugar and molasses keep them that way. Depending on the texture you observe after six hours, you can turn them off or continue cooking for another 2 hours.

Nutrition Facts

Calories

195.43

Fat (grams)

2.43

Sat. Fat (grams)

0.58

Carbs (grams)

38.94

Fiber (grams)

0.32

Net carbs

38.62

Sugar (grams)

35.44

Protein (grams)

6.67

Sodium (milligrams)

726.18

Cholesterol (grams)

17.14

Nutritional information is calculated automatically using "natural language processing" within the software, and is not guaranteed to be accurate, but is a "good guess"!

Did you make this recipe?
Tag @everyday.lillie on instagram and hashtag it ##everydaylillie
Created using The Recipes Generator

Enjoy

If you like this post, please share, comment, re-blog, like or follow. Please go ahead and visit some other posts and please do drop by again.

3 thoughts on “Easy Slow Cooker Baked Beans

  1. By way of introduction, I am Mark Schaefer, and I represent Nutritional Products International. We serve both international and domestic manufacturers who are seeking to gain more distribution within the United States. Your brand recently caught my attention, so I am contacting you today to discuss the possibility of expanding your national distribution reach.We provide expertise in all areas of distribution, and our offerings include the following: Turnkey/One-stop solution, Active accounts with major U.S. distributors and retailers, Our executive team held executive positions with Walmart and Amazon, Our proven sales force has public relations, branding, and marketing all under one roof, We focus on both new and existing product lines, Warehousing and logistics. Our company has a proven history of initiating accounts and placing orders with major distribution outlets. Our history allows us to have intimate and unique relationships with key buyers across the United States, thus giving your brand a fast track to market in a professional manner. Please contact me directly so that we can discuss your brand further. Kind Regards, Mark Schaefer, marks@nutricompany.com, VP of Business Development, Nutritional Products International, 101 Plaza Real S, Ste #224, Boca Raton, FL 33432, Office: 561-544-0719

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s