Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

This is an adaptation from a slow-cooker recipe book. It is great because you can come home to a yummy meal. Some of my family likes this with hot dogs and/or brown bread. I often prepare everything the night before, then set it to cook in the morning. For the calorie-conscious, you can substitute Splenda for some or all of the sugar.


  1. Rinse the beans. In a large pan or Dutch oven, bring the 8 cups (plus or minus) and the beans to a boil. Reduce heat and simmer for 1.5 to 2 hours, then drain.
  2. In a 3.5- or 4-quart crock pot, combine drained beans and onion. Pour the water, molasses, and brown sugar over them.
  3. Cover. Cook on low for 10 to 12 hours or on high for 5 to 6 hours. They are very HOT; please allow cooling time.

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