Crock Pot Baked Beans

These baked beans are super easy to throw together, just spend a few minutes on the prep and let your slow-cooker do the rest! Give this recipe a try next time you’re asked to bring a dish to pass, you’ll never want to buy the canned ones again!



1 pound (about 214 cups) dried navy beans, sorted and rinse
2 cups yellow onions, diced
34 cup ketchup
14 cup Blackstrap molasses
14 cup light brown sugar, packed
2 tablespoons apple cider vinegar
1 tablespoons chili powder
1 tablespoons nutritional yeast flakes
2 teaspoon dry mustard, or 2 tablespoons
spicy brown or Dijon mustard
4 cups water
Sea salt
Freshly ground black pepper
Hot pepper sauce (optional)


Place beans in a large pot, and cover with water. Bring to a boil over high heat, and boil for 2 minutes. Cover, remove from heat, and set aside to soak for 1 hour. Drain beans in a colander, and discard soaking liquid.

In a medium or large slow cooker, combine yellow onions, pre-soaked navy beans, ketchup, blackstrap molasses, light brown sugar, apple cider vinegar, chili powder, nutritional yeast flakes, and dry mustard. Pour in water.

Cover and cook on low for 7 or 8 hours or until beans are tender.

Taste and season with sea salt, black pepper, and hot pepper sauce.

Makes about 16 half cup servings.

Nutritional Information (per 1/2) cup

calories: 75

total fat: .2 grams

sodium: 73 mg

carbs: 18 grams

fiber: 3 grams

sugar: 9 grams

Protein: 2.6 grams

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