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Slow-Cooked Baked Beans

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Total Time:Prep: 50 min. + soaking Cook: 9 hours

By Taste Of Home Editorial Team

Recipe by Jodi Caple, Cortez, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 08, 2023

My friend suggested this recipe when I needed a new dish to bring to a barbecue. It was an incredible success, and I've been making it ever since. —Jodi Caple, Cortez, Colorado

TEST KITCHEN APPROVED

Slow-Cooked Baked Beans

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Yield:8 servings
Prep:50 min
Cook:9 hours
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Ingredients

  • 1 pound dried navy beans
  • 2 cups water
  • 1/2 cup dark molasses
  • 5 slices salt pork belly (about 3 ounces), cut into 1/2-inch pieces
  • 1 small onion, finely chopped
  • 3 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
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Directions

  1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
  2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  3. Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until beans are tender, 9-11 hours.

Nutrition Facts

3/4 cup: 463 calories, 20g fat (7g saturated fat), 19mg cholesterol, 1429mg sodium, 56g carbohydrate (23g sugars, 9g fiber), 15g protein.
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