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Baked Beans in a Crockpot

Baked Beans in a Crockpot: Easy, Flavor-Packed Perfection

Delicious Baked Beans in a Crockpot, a crowd-pleaser packed with flavor and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 hours
Soaking Time 8 hours
Total Time 12 hours
Servings: 6 servings
Course: Snacks
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 2 cups Dried Navy Beans Soak overnight to enhance cooking and flavor absorption.
  • 6 slices Bacon For a vegetarian option, replace with smoked paprika.
For the Vegetables
  • 1 cup Green Bell Pepper Chopped for crunch and slight sweetness.
  • 1 medium Onion Quartered for easy removal after cooking.
For the Sauce
  • 15 oz Tomato Sauce Choose a plain version to avoid added sugars.
  • 1/2 cup Pure Maple Syrup Adjust based on taste preference.
  • 2 tbsp Yellow Mustard Offers a tangy kick.
  • 1/4 cup Apple Cider Vinegar Adds necessary acidity.
  • 2 tbsp Chili Powder Add more for extra heat.
For Seasoning
  • 1 tbsp Salt Adjust to suit your palate.
  • 1/2 tsp Pepper Use black or red pepper to meet your spice preference.
  • 3.5 cups Water Ensures the beans are fully submerged.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Prepare Beans: Soak dried navy beans in water for 6-8 hours or overnight. Drain before using.
  2. Layer Ingredients: In the slow cooker, layer soaked beans, diced bacon, chopped green bell peppers, and quartered onions.
  3. Mix Sauce: In a bowl, combine tomato sauce, maple syrup, mustard, vinegar, chili powder, salt, and pepper. Whisk until blended.
  4. Combine: Pour sauce over beans and vegetables. Add water, ensuring beans are submerged.
  5. Cook: Cover and cook on high for 10-12 hours. Check occasionally.
  6. Finish Up: Discard onion pieces, serve warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 800mgPotassium: 500mgFiber: 10gSugar: 7gVitamin A: 5IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Leftover baked beans can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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