Crock-Pot Baked Beans in Tomato Sauce

"Very easy, I think it tastes best when cooked slow and I found with my slow cooker I had to cook for an hour or two longer than the recipe says. My hubby loves this recipe! If you have used up all the reserved fluid and need extra fluid while cooking, in particular when on high, use up to 1/2 cup of tomato juice. Prep time does not include the bean soak."
photo by a user photo by a user
Ready In:
7hrs 20mins




  • Soak beans overnight in large bowl.
  • Drain, put in large pot and cover with 5 cups of water. Simmer over medium low heat until tender, about 1 hour.
  • Drain beans reserving 2 cups of liquid.
  • Add beans to slow cooker.
  • In a skillet over medium high heat fry bacon until browned, chop and stir into beans.
  • Combine juice, chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, pepper and chili, add to beans and stir well.
  • Cover and cook on low for 7 to 9 hours. Until beans are tender and flavourful.
  • Check and add a little of the reserved liquid as necessary.
  • *or high 4-5 hours.

Questions & Replies

  1. Can I double or triple the recipe? I want to can them when they are done
  2. I want to use canned navy beans for this recipe, how many 15oz cans would I use?


  1. A delicious pot of beans emerged today. so tasty I began sampling early. I did add a little more chopped onion with celery, a hair of rosemary and a touch of ground clove. Whoever devised this recipe deserves a round of applause.
  2. We had the family over to try this one and everyone loved it. I cooked them in the oven instead of a crockpot. 250 - 300 degrees for 7 - 9 hours. Careful about the sauce getting burned on the sides as it cooks down. However, this does give them a smokey flavor...


Love to cook for those who appreciate it. I love to experiment and am a compulsive recipe hunter. 8763651"
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