I’ve never been a fan of baked beans. Ever. I just don’t know what it was. The taste just never drew me in. Since spending more time in the kitchen in my adult years I feel like my palate has matured. With all of the summer foods I’ve been making I wanted to give baked beans another try. I figured, maybe if I made them from scratch and not from a can I may have an interest in them. So together with my mom, we decided to tackle homemade baked beans. First of all, I can’t express how wonderful it was spending the day in the kitchen cooking with my mom. I only regret that we didn’t do more of that before my parents moved. Secondly, I had no idea until we were finished that my mom had never made baked beans from scratch. She was so helpful and had such great ideas I thought surely this wasn’t her first rodeo. Nope. This was a first for both of us.
So what did I think of the end result? Well, this is ‘Tried and Tasty’ and I never post anything I don’t like: so I LOVED them! Really. I even surprised myself. I thought.. no, I won’t… then I took a bite and thought ‘yes, yes I will!’ My mom was just as surprised as me. She couldn’t stop raving about them. We were both proud of ourselves. This batch made enough to feed a small army. Heck. It made enough to feed a large army. So grateful I had the family over to enjoy such a wonderful meal together!
THE Best Slow Cooker Baked Beans
Looking for a killer recipe for Slow Cooker Baked Beans? Look no farther! These hands down are the best homemade baked beans you'll taste, and the slow cooker makes them so convenient!
- 1 lb. dried navy beans rinsed and picked over
- 1 lb. dried small red beans rinsed and picked over
- 1 tbsp. salt
- 3 c. water
- 6 slices thick cut bacon cut into 1” pieces
- 1 c. celery finely diced
- 1 c. onion finely diced
- 1 c. ketchup
- 1/2 c. brown sugar
- 4 tbsp. molasses
- 4 tbsp. honey
- 2 tsp. dry mustard
- 2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tsp. apple cider vinegar
In a large bowl, combine beans and 4 qt water. Add the salt and soak at least 8 hours or overnight. Drain well and pour into slow cooker.
Add 3 c. water. Cover and cook on high for 6 hours or until beans are tender.
In a medium sauté pan cook bacon until just about crispy. Dry on paper towel. Drain most of the grease, reserving about a tbsp. Add celery and onion to grease and cook until translucent.
Add bacon, celery, & onion to the slow cooker.
In a medium bowl, whisk together ketchup, brown sugar, molasses and honey. Mix well and add seasonings and vinegar. Pour into the slow cooker and stir to combine. Cook an additional 30 minutes to heat throughout.
Adapted from Culinary Hill