These slow cooker baked beans, made with bacon, molasses, and a touch of coconut sugar, are far superior to store-bought varieties. They’re an excellent BBQ side or a comforting addition to a brunch spread.
Confession: Solal and I have a soft spot for canned baked beans — the sweet, nostalgic kind you don’t eat every day. For someone who usually prefers whole, unprocessed foods, that’s a little ironic. Still, I try not to keep them around so they remain an occasional treat.
Because I value real food and like to know what’s in my meals, I decided to recreate that comforting flavor at home. The result is a slow cooker version that’s simple, flavorful, and more satisfying than canned beans in every way.
Easy, hands-off cooking with great results
These baked beans require some planning because the dried beans need to soak overnight and then simmer in the slow cooker for about eight hours. Most of that time is hands-off, though, so you can get on with other chores or prepare the rest of your meal.
Homemade slow cooker baked beans won’t taste exactly like canned ones — they have a different texture and deeper, more layered flavor. With smoky bacon, robust molasses, and just a hint of coconut sugar, these beans are rich, comforting, and perfect for sharing.
Try them and see what you think — they make a wonderful side for BBQs or a cozy addition to brunch. Enjoy 🙂
If you make these Slow Cooker Baked Beans, please rate the recipe and leave a comment to share your experience — feedback is always appreciated!
Slow Cooker Baked Beans
Ditch the cans and make a casserole of homemade slow cooker baked beans loaded with bacon and sweetened with molasses and a hint of coconut sugar. These are so much better than store-bought beans and make for a great BBQ side or brunch item.
Side Dish
American
baked beans, bbq side dishes, brunch recipes, comfort food, healthier baked beans, slow cooker recipes, Southern classics
Ingredients
-
2
cups
dried navy beans -
9
oz
short cut bacon slices, chopped
250 g, turkey bacon also works -
1
large onion
chopped -
3
tbsp
molasses -
½
cup
tomato paste -
1
tsp
Dijon mustard -
¼
cup
coconut sugar or brown sugar -
1
tsp
sea salt -
¼
tsp
freshly cracked black pepper
Instructions
-
Place the navy beans in a large bowl and cover with water. Soak overnight or for at least 8 hours. Drain and transfer the beans to your slow cooker.
-
Add the chopped bacon, onion, molasses, tomato paste, Dijon mustard, sugar, salt, and pepper. Mix well to combine, then stir in 1 ½ cups of water.
-
Cover and cook on low for about 8 hours, stirring occasionally if convenient. Taste near the end of cooking and adjust seasoning as needed, then serve warm.
Calories from Fat 81