Crock Pot / Slow Cooker "baked" Beans

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READY IN: 18hrs
Recipe by Serendipity Elizabe

Warm comfort food for an autumn evening! Serve up with fresh baked bread and butter.

Ingredients Nutrition


  1. Prepare navy beans - for every 1 cup of beans, add 3 cups of water.
  2. Let stand 12 hours or overnight in the refrigerator.
  3. Drain beans and rinse with cold water.
  4. In a large pot over high heat, combine beans and enough water to cover beans.
  5. Bring to boil for 10 minutes.
  6. Simmer for another 60 - 90 minutes, or until tender.
  7. Add 1 teaspoon of vegetable oil to the cooking water to reduce foaming.
  8. Drain beans.
  9. Return to pot and add meat, minced onion, minced garlic, Dijon mustard, brown sugar, molasses, maple syrup, ketchup and water.
  10. Mix well and put all into a 4 quart crock pot/slow cooker.
  11. Cook on low-medium setting for 6 hours.
  12. Add additional water as necessary.

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