The Best Slow Cooker Baked Beans
Equipment
- slow cooker/crock pot
Ingredients
- 1 lb dried great northern beans, picked, rinsed, and soaked overnight in a large bowl of water
- ½ lb bacon, cut into ½ inch peices
- 1 large sweet onion, finely diced or 2 medium onions
- ⅓ cup tomato paste
- ¼ cup dark brown sugar
- ¼ cup molasses
- ¼ cup pure maple syrup
- 3 tbsp dijon mustard or English mustard (such as Coleman's or 1 tbsp dry mustard
- 2-3 tbsp apple cider vinegar
- 2 tbsp worcestershire sauce
- 4 cups apple cider (such as Martinelli's)
- 1 cup water
- salt and pepper to taste
Instructions
soak the dried beans
- Place the beans in a large bowl and cover them with several inches of water. Soak overnight, then drain.
- make the baked beans
- In a small skillet over medium heat, cook the diced bacon until crispy. (This can also be done in a slow cooker that has a saute function.)Remove the bacon to a plate. Saute the diced onion in a couple of tablespoons of the bacon grease, about 8-10 minutes, until soft and translucent.
- Preheat a slow cooker to low.Add the sautéed onion, cooked bacon, tomato paste, Worcestershire sauce, mustard, brown sugar, molasses, maple syrup, apple cider vinegar, water, and 3-4 cups of apple cider.Stir well and add salt and pepper to taste.
- Add the beans to the slow cooker and stir them into the sauce. Add 1 more cup of apple cider if necessary, to make sure the beans are covered with the cooking liquid.Cook for 8 to 9 hours on low or for 6 to 7 hours on high.Season with more salt and pepper and serve.