Slow-Cooker Baked Beans
A must-have dish for any backyard barbecue, this classic baked bean recipe is made simple by simmering in a slow-cooker. Spiked with bourbon, maple syrup and molasses, these healthy baked beans have just the right amount of bacon to add a salty touch of smokiness.
6 hrs on High or 8 hrs on Low
- 1large sweet or yellow onion, diced
- 4slices bacon, cut into 1-inch pieces
- 3tablespoons bourbon or low-sodium chicken broth
- 1pound dry navy beans or great northern beans, soaked
- 3cups low-sodium chicken broth
- 1/2cup ketchup
- 1/4cup pure maple syrup or light brown sugar
- 2tablespoons molasses
- 1teaspoon dry mustard
- 1/4teaspoon ground chipotle pepper or hot chili powder
- 1tablespoon cider vinegar
- 3/4teaspoon salt
- Cook onion and bacon in a large skillet over medium-high heat until the onion is starting to brown, 6 to 8 minutes. Reduce heat to medium-low and continuing cooking until the onion is very soft, about 5 minutes more. Stir in bourbon (or 3 tablespoons broth) and cook for 1 minute, scraping up the browned bits. Set aside.
- Drain and rinse the soaked beans; transfer to a 5- to 6-quart slow cooker. Stir in 3 cups broth, ketchup, maple syrup (or brown sugar), molasses, dry mustard and chipotle (or chili powder). Spoon the onion-bacon mixture on top of the bean mixture, but don’t stir the two together. (The layer on top helps keep the beans submerged during cooking so they don’t dry out). Cover and cook on High for 6 hours or Low for 8 hours. Stir in vinegar and salt just before serving.
Soak dry beans to ensure even cooking. Start by sorting beans to remove any pebbles; rinse well with cold water. Place in a bowl, cover with at least 2 inches of cold water and soak for 12 to 24 hours. If you’re in hurry, use the “quick-soak” method. Place beans in a large saucepan with enough cold water to cover by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain before cooking.
Cover and refrigerate for up to 3 days or freeze for up to 3 months; reheat before serving.
5- to 6-quart slow cooker
Per serving (recipe makes 12 servings)
|Mono Saturated Fat||1g|
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