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Slow Cooker Baked Beans
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When the mercury is rising, and you want that perfect side of baked beans without turning on the oven, it’s the slow cooker to the rescue! Feel free to substitute a plant-based bacon to make this recipe vegan friendly.
serves 6-8


1 pound dried navy, pinto, or great northern beans

1 pound thick-cut bacon, small dice

1 medium yellow onion, small dice

1 (6-ounce) can tomato paste

1/3 cup molasses (not blackstrap)

1/4 cup packed light or dark brown sugar

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon kosher salt (optional)

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Slow Cooker Baked Beans
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1.  Cover and soak the beans in water at room temperature 
10-12 hours. Drain.

2.  Spread the diced bacon in a single layer in a 6-quart or larger slow cooker. Add the drained beans and sprinkle the onions over the beans (do not stir). Cover and turn on to the low setting while you prepare the sauce.

3.  Place 3 cups of water, the tomato paste, molasses, brown sugar, vinegar, and mustard in a large bowl and whisk until smooth. Reserve the salt for seasoning later in the cooking process. Pour the sauce evenly over the onions, beans, and bacon. Do not stir.

4.  Cover and cook on the LOW setting for 6-8 hours. At the 6-hour mark, begin tasting for doneness and add the salt as needed. The beans are ready when they are creamy and tender.

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