Crock pot baked beans can’t be any easier and pack a powerhouse of health benefits. There are as many varieties of baked beans as there are shades of gray, black or white and everybody has a favorite recipe.
Baked beans have been around since the early 1500’s with all types of beans used in this versatile side dish. Did you know baked beans originated in North America?
Most often made from “navy beans” which is fairly common white bean in the legumes family, it is often paired with tomato sauce and sugar. Baked beans have been served with everything from hamburgers and hot dogs to scrambled eggs and are a hands down favorite at picnics, BBQs and family gatherings.
How many western movies have we seen where beans were shared as the main meal around many a campfire?
Crock Pot Baked Beans – Predictable, No-fail Results
Titling this post “Best Crock Pot Baked Beans” is almost like issuing a challenge or a competition to produce the best recipe.
Not that I don’t love a challenge but the recipe I’ve been making and enjoying below is simple, flavorful, a little sweet and a little smoky. I’ve been eating these baked beans since I was little and now make them exactly the same way my mother did…in my crock pot. Crock pot baked beans are a big time saver because you can set it and forget about it. Although, the rich aroma while cooking will make it hard to think about anything other than eating them.
One of the things I think makes this recipe so good is that the end result not only has a lot of flavor but they are not the “runny” version you get out of a can…they have a lot of texture to go with the flavor.
I’m a big fan of some of those restaurant varieties that serve baked beans with everything but the kitchen sink but since I don’t eat out all that much, I get predictable, no-fail results every time I make them.
Of course, everybody’s tastes are different but I have at least 20 years behind this crock pot baked bean recipe. Like everything else, you can certainly make it your own but this recipe is worth a try. I hope you enjoy these as much as I do.
- 8 cups water
- 2-1/2 dried navy beans or white beans
- 1 cup red onion, chopped
- ½ cup dark molasses
- ¼ cup dark brown sugar, packed
- 1 teaspoon dry mustard
- 1 cup salt pork (about 4 ounces), cut in small pieces
- In a covered dutch oven, bring water and beans to a boil
- Reduce heat and simmer for 2 hours
- Remove from heat and pour into a bowl with liquid
- DO NOT drain
- Cover bowl and refrigerate until chilled
- Drain beans reserving 1 cup of liquid
- Transfer beans and 1 cup of liquid to crock pot
- Add salt pork, and the rest of the ingredients
- Stir and cover with crock pot lid
- Cook on low setting only for 12 to 14 hours