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Slow Cooker Baked Beans
Meatless Monday: Slow Cooker Baked Beans (finally a recipe that works!)
Cook Time
10 hrs
Total Time
10 hrs
 
Soaking and precooking your beans will ensure that your finished baked beans are soft. This recipe makes a big batch that tastes even better next day.
Servings: 8 servings
Author: Mary Gillespie
Ingredients
  • 1 lb / 454 g navy beans or small white beans
  • 2 tablespoons / 30 ml vegetable oil
  • 2 cups / 500 ml finely chopped onion
  • 1-1/2 cups / 375 ml tomato paste or sauce
  • 1 teaspoon / 5 ml salt
  • 1/2 cup / 125 ml brown sugar
  • 1/4 cup / 60 ml molasses maple syrup, honey or additional brown sugar
  • 1/4 cup / 60 ml cider vinegar
  • 1 teaspoon / 5 ml dried mustard
  • 1 teaspoon / 5 ml dried ginger
  • 1/2 teaspoon / 2.5 ml ground pepper
  • Boiling water
Instructions
  1. In large bowl, cover beans with water and soak for up to 18 hours.
  2. Drain water, and place beans in large saucepan. Cover beans with fresh water and bring to a boil. Reduce heat and simmer beans for 1-1/2 hours until a bean can be easily crushed with the back of a spoon. The bean skin should be soft, and the inside of the bean mostly smooth.
  3. While beans are cooking, heat a pan over medium-low heat. Add oil to heat pan and swirl to cover pan.
  4. Add onions and cook until soft. Add tomato sauce or paste and stir to coat onions. Cook for 1-2 minutes.
  5. Add salt, brown sugar, molasses, mustard, ginger and pepper. Cook, stirring for 5 minutes and remove from heat.
  6. Add cooked beans to slow cooker and spoon tomato sauce over. Stir to coat beans. Cover beans with boiling water so that there is an inch of water above the beans. Cover and turn slow cooker to high. Cook on high for one hour, then reduce heat and cook for 8-10 hours (the time will vary depending on your slow cooker.)
  7. If the beans still seem liquidy at the end of the cooking tiem, remove the llid of the slow cooker and turn the heat up to high. Let cook for 30 minutes to reduce the sauce.