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Slow Cooker Homemade Beans

Slow Cooker Homemade Beans

  • Prep

    20 m
  • Cook

    10 h
  • Ready In

    10 h 20 m
TLEFURGEY

TLEFURGEY

A delicious taste of homemade beans which can be served as a main course or as a side dish. Especially great for football Sundays, or frozen for a later occasion.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 1312 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. Drain soaking liquid from beans, and place them in a Slow Cooker.
  2. Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
  3. Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.
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Reviews

Joyful Heart
281

Joyful Heart

5/16/2005

I'm choosing not to post stars as to throw off the rating, but frankly, I was disappointed. Not in the sauce, which tasted wonderful, but in the fact the beans never finished cooking! I think the bottom line is to follow the advice of a previous reviewer & soak + boil before slow cooking. The allrecipes site has an advice section, which addresses the issue, I've pasted it below. Time your Seasoning For the most part, you can go ahead and add spices, seasonings and aromatics to your pot o' beans when you start cooking them, but there are a few things that you should never add until the end: salt, and anything acidic, like tomato products, lemon juice, wine and vinegar. Salt will toughen the skins of the beans, and acids can keep beans from ever getting soft. Once your beans are tender, you may add these ingredients to your heart's content. I'm coming back to let you know I've tried this recipe again, but soaked the dry beans overnight, simmering in the morning till soft. Worked beautifully! I will use this recipe's ratios in the future, but those beans are being cooked first!

DOGZNPONYZ
159

DOGZNPONYZ

6/17/2005

Re: Beans that are still hard after 18 hours This has happened to me in the past. I couldn't figure out why, until I heard a radio cooking show explain it. The ACID in the tomatoes prevents the beans from cooking thoroughly. The radio cook suggested not adding acid ingredients until after the beans are cooked. I always follow that advice now.

Jill Z.
158

Jill Z.

5/5/2007

NO SOAKING, NO BOILING. I just rinsed the beans and cooked them on High in the Crock-Pot with 8 cups of water for 6 hours. Then I added all the other ingredients and they were hassle-free and perfect! I did not add the 1 1/2 cups of Water; used only 1/2 cup Brown Sugar; no mustard; no bacon (didn't have). These were the best baked beans I have ever tasted, will make them often!

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