Go Back Email Link
–+ servings
Slow Cooker Boston Baked Beans in a white ramekin.
Print Recipe
4.48 from 51 votes

Slow Cooker Boston Baked Beans Recipe

Slow Cooker Boston Baked Beans - Simmered in molasses makes these Boston Baked Beans dark, sweet and rich in flavor. Tastier than canned beans any day!
Prep Time5 minutes
Cook Time10 hours
Total Time10 hours 5 minutes
Course: Side Dish
Cuisine: American
Keyword: baked beans, Boston, canned beans, slow cooker
Servings: 10
Calories: 302kcal
Author: Leigh Harris

Ingredients

  • 46.5 oz Canned pinto beans, drained and rinsed 3 15.5 oz cans (or Great Northern Beans)
  • 4 slices Thick cut bacon, diced
  • 1 large Onion, diced
  • 1/2 cup Molasses
  • 3 tablespoons Maple syrup
  • 3 tablespoons Coarse ground mustard
  • 1/2 cup Ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dry mustard
  • 1/2 cup Dark brown sugar, packed
  • 1/2 teaspoon Fresh ground black pepper
  • 1/2 teaspoon Salt
  • 1-2 cloves Garlic, minced
  • 2 teaspoons Apple cider vinegar

Instructions

  • Place the drained and rinsed pinto beans in the slow cooker crock. Add the bacon and onions.
    46.5 oz Canned pinto beans, drained and rinsed, 4 slices Thick cut bacon, diced, 1 large Onion, diced
  • In a medium-size bowl mix the molasses, maple syrup, coarse ground mustard, ketchup, Worcestershire sauce, dry mustard, dark brown sugar, pepper, salt, garlic, and apple cider vinegar. 
    1/2 cup Molasses, 3 tablespoons Maple syrup, 3 tablespoons Coarse ground mustard, 1/2 cup Ketchup, 2 tablespoons Worcestershire sauce, 1 teaspoon Dry mustard, 1/2 cup Dark brown sugar, packed, 1/2 teaspoon Fresh ground black pepper, 1/2 teaspoon Salt, 1-2 cloves Garlic, minced, 2 teaspoons Apple cider vinegar
  • Pour the sauce over the beans, onions, and bacon. Stir to combine.
  • Cook on low for 10 to 12 hours, stirring occasionally. During the last hour of cooking remove the lid to allow the sauce to thicken.

Notes

You can use Great Northern, navy, cannellini, or pinto beans. See the FAQ section if you wish to use dried beans.
Storage - Place them in an airtight container and refrigerate for up to 4 days.
Freezing - Place them in a freezer-safe container and freeze them for up to 4 months. Thaw in the refrigerator overnight before reheating.

Nutrition

Calories: 302kcal | Carbohydrates: 53g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 769mg | Potassium: 760mg | Fiber: 7g | Sugar: 32g | Vitamin A: 67IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 3mg