Slow-cooked, rich Crockpot Baked Beans with tender beans in a sweet-savory sauce, ideal for family meals and gatherings.
Ingredients
Scale
1 pound dried navy beans, rinsed
6 slices bacon, chopped
1 medium onion, finely diced
3 cloves garlic, minced
1/2 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
2 cups water or low-sodium chicken broth
Instructions
- Soak beans overnight; drain and rinse.
- Cook bacon until crisp; set aside.
- Sauté onion and garlic in bacon fat until fragrant.
- Mix beans, bacon, onion, garlic, and remaining ingredients in Crockpot. Stir well.
- Add water or broth to cover beans. Stir again.
- Cook on low 7–8 hours or high 4–5 hours; check for tenderness.
- Stir occasionally during last hour; adjust seasoning.
- Serve warm; refrigerate leftovers up to 5 days.