1/1 Photo of Baked Beans (Crock Pot)
These are the best baked beans I've ever tried, bar none. The beans need to soak for at least 12 hours before being used in the recipe.
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- 1 1/2 lbs dried navy beans, rinsed and soaked overnight in water to cover
- 1 lb smoked bacon, coarsely chopped
- 2 large onions, coarsely chopped
- 1/2 cup maple syrup
- 1/2 cup molasses
- 1 tablespoon ground pepper
- 3 tablespoons Dijon mustard
- 1 cup ketchup
- 2 tablespoons tomato paste
- 3 tablespoons brown sugar
- 1 tablespoon Tabasco sauce
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1/2 cup black coffee
- 1 cup chicken stock
- 1Rinse soaked beans and place in large pan with enough fresh water to cover.
- 2Cook, covered, over medium heat for one hour or until tender.
- 3While beans cook, sauté bacon in a skillet until lightly browned, remove and set aside, then lightly sauté the chopped onions in the remaining bacon fat until translucent. Remove onions and set aside.
- 4In a saucepan, combine maple syrup, molasses, pepper, mustard, ketchup, tomato paste, brown sugar, Tabasco, the orange juice, the pineapple juice, the coffee and the stock. Cook over medium heat for 1 hour, stirring occasionally.
- 5Combine beans, sauce, onions and bacon in a crock pot. There should be enough liquid to cover the beans generously. If not, add some more stock, or combination of juices.
- 6Cook at low for 12 hours, at high for 8.
- 7Taste for seasoning near the end of the cooking time and add salt if needed.
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Nutritional Facts for Baked Beans (Crock Pot)
Serving Size: 1 (275 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 806.8
- Calories from Fat 232
- Total Fat 25.8 g
- Saturated Fat 8.0 g
- Cholesterol 63.2 mg
- Sodium 1810.8 mg
- Total Carbohydrate 104.4 g
- Dietary Fiber 22.0 g
- Sugars 44.3 g
- Protein 42.3 g