Homemade Baked Beans Made In the Crock Pot

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Baked beans are a delicious and versatile addition to any meal. When cooked in a crockpot, they become even more flavorful and hearty. Crockpot-baked beans make a great side dish for any barbecue or picnic. Plus, the slow cooker does most of the work for you, so you can sit back and enjoy your meal when it’s ready.

The slow-cooking process brings out the flavors of the ingredients, creating a fantastic dish that will have everyone asking for seconds. Not only is it delicious, but it is also easy to make and requires very little effort.

We seem to have two seasons in the South – Summer, which takes up most of the year, and about 4 weeks of Winter. Since we get to enjoy being outside a lot, we also like to cook outside. Barbecues and grilling out is the love language of many Southerners.

One great side dish that goes well with so many grilled and smoked foods is baked beans. If you attend a cookout in the South, you are going to find baked beans. It’s practically a law.

Ingredients

For this recipe, you need the following ingredients:

• 1 pound Great Northern beans dried
• 1 onion diced
• ½ cup molasses
• ⅓ cup brown sugar
• 1 tsp dry mustard
• ½ tsp ground pepper
• 1 tbsp apple cider vinegar

How To Make Baked Beans in the Crock Pot

1. The first step is to soak the beans. There are two ways you can do this: 1) the overnight method, where you soak them overnight covered with at least 2″ of water, or 2) a quick soak. To quickly soak dried beans, boil them for 2 minutes in water. Remove them from the heat, cover them, and let them soak for 1 hour.

If you have never used dried beans in the past, there is something that you must do before soaking them. You must look through the beans and check for small rocks or debris. They are a natural product and sometimes there will be little bits and pieces that make their way into the package.

After the beans have soaked overnight or quickly soaked, drain them. Now it is time to cook the beans.

1. Cover the beans with 6 cups of water, then bring to a boil. Reduce the heat to LOW, cover, and simmer for 2 hours. Periodically check that the beans are covered with water. Add more, if needed. When they have finished cooking, drain the beans.
2. Put the beans in a slow cooker crock and begin adding the other ingredients. They will help to add flavor to this side dish. First, we have chopped onions.

Next, we have 4 ounces of chopped ham. If you don’t have ham, you can substitute bacon bits.

Molasses not only provides a touch of sweetness but also adds nutrients. One tablespoon of molasses supplies 13% of the RDA of manganese, 12% of magnesium, 11% of copper, 6% of each Vitamin B6, selenium, and potassium, as well as 5% of the RDA of iron. This recipe calls for half a cup, which is 8 tablespoons.

There is a small amount of brown sugar in this recipe – 1/3 cup. Beans need a little sugar, y’all.

A teaspoon of dry mustard doesn’t seem like much, but it helps develop the beans’ flavor.

Some apple cider vinegar lends a smidge of tanginess.

1. Stir it all together and add water. Cook at HIGH temperature for 4 hours.

Now, if you like heat, feel free to add some chopped jalapeños to the mix before cooking the beans. For a touch of smokiness, add 1/2 teaspoon of liquid smoke.

If you’re planning the perfect cookout spread, be sure to add my Fried Corn with Bacon and Jalapeños, Sweet Cornmeal Muffins, and Pineapple Coleslaw to the menu. They pair beautifully with these slow-cooked beans and bring that Southern backyard flavor full circle.

One great thing about making these beans is that you control what ingredients go into the dish. Notice the ingredients in this recipe: Great Northern beans, onion, molasses, brown sugar, mustard, pepper, and apple cider vinegar. All common ingredients. All simple ingredients.

Last Bite

Fire up the slow cooker and leave a comment below once you’ve tried these beans! Don’t forget to save or pin this recipe for your next cookout or potluck—everyone will be asking for seconds.