The Best Slow Cooker Baked Beans
Go low and slow with slow cooker baked beans, made with a sweet, sour, and savory blend of delicious ingredients.
Servings Prep Time
10servings 20minutes
Cook Time Passive Time
6-8hours 10hours
Servings Prep Time
10servings 20minutes
Cook Time Passive Time
6-8hours 10hours
  • 1pound assorted dried beans(navy, northern, kidney, etc).
  • 1/2pound bacon
  • 1 jalapenofinely chopped
  • 1 small onionfinely chopped
  • 1/2cup light brown sugarpacked
  • 115-ounce can plain tomato sauce
  • 1/2cup molasses
  • 3tablespoons whole grain mustard
  • 1/4cup apple cider vinegar
  • 2 1/2cups water or vegetable stock
  • 1teaspoon salt
  • 1teaspoon black pepper
  1. The night before cooking, rinse and sort the dried beans, discarding any small rocks or debris. Transfer to a large container and pour in cold water to about 1 inch of water above the beans. Cover and soak the beans overnight in the refrigerator, or for at least 10 hours. Alternately, you can quick-soak the beans by following the package directions. After the beans have quick-soaked, you can continue with the directions below.
  2. The day of cooking, chop the bacon into small chunks. Cook in a skillet over medium heat, until some of the fat has rendered and the bacon is only lightly cooked.
  3. Drain the beans and transfer to the bottom of a slow cooker. Add the bacon and rendered fat, jalapeño, and onion. Toss together.
  4. In a separate large bowl, whisk together the brown sugar, tomato sauce, molasses, mustard, and apple cider vinegar. Whisk in the water until thoroughly combined. Pour the sauce over the ingredients in the slow cooker. Season with salt and pepper.
  5. Cover and cook on low heat for about 6-8 hours, or until tender. Serve while warm.
Recipe Notes

Recipe by Ashley Martell.