THE RECIPE JOURNAL · Side Dish
Dad's Favorite Recipe for Slow Cooker Baked Beans
This hearty slow cooker baked beans recipe is a family favorite that's perfect for any gathering. With simple ingredients and a rich, savory flavor, it’s an easy dish that brings everyone to the table.
FROM THE KITCHEN • Dad's Favorite Recipe for Slow Cooker Baked Beans
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the navy beans in a large bowl and cover them with a few inches of cool water. Let them soak for at least 8 hours or overnight. Once they’ve soaked, drain the beans and transfer them to a pot. Add enough fresh water to cover the beans, then bring it to a boil. Lower the heat, cover the pot, and let the beans simmer gently for about an hour, or until they’re just starting to get tender.
02
Step 2
While the beans cook, whisk together the molasses, brown sugar, salt, mustard, pepper, and 4 cups of water in a bowl until everything is well combined. When the beans are ready, add them to your slow cooker along with the salt pork and chopped onion. Pour in the molasses mixture, and if needed, add a bit more water to make sure the beans are covered. Give everything a good stir.
03
Step 3
Set the slow cooker to low and let it cook for 8 to 10 hours. By the end, you’ll have rich, flavorful baked beans that are perfect for any meal.
Why you’ll love it
This recipe is a comforting classic that brings out rich, smoky flavors with minimal effort. The slow cooker does all the work, allowing the beans to soak up a perfect blend of spices and sweetness. It’s a crowd-pleaser that feels like a warm hug on a plate.
How to serve
Serve these beans alongside grilled meats or with crusty bread to soak up the sauce. They also pair well with coleslaw or cornbread for a classic barbecue meal. A sprinkle of fresh parsley or chopped green onions adds a fresh touch.
Storage & leftovers
Allow the beans to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze the beans in portions for up to 3 months and thaw overnight before reheating.
