Slow cooker Boston baked beans are tastier than any you will find on the canned goods aisle! Using the slow cooker is not the traditional method for Boston baked beans but it is MUCH easier. Simmered in molasses makes these Boston Baked Beans dark, sweet, and rich in flavor.

With this recipe, you don’t have to constantly be adding water and stirring. You and the kitchen stay nice and cool during those hot weather months!

Slow Cooker Boston Baked Beans

How to make slow cooker Boston Baked Beans using Canned Beans

Simply dice the thick cut bacon into small pieces, chop the onion. Place the rinsed, drained beans into the slow cooker crock, top with the onions and bacon.

In a medium-size bowl mix the molasses, maple syrup, dijon mustard, ketchup, Worcestershire, dry mustard, brown sugar,  pepper, garlic, apple cider vinegar, and salt.

Pour over the beans and stir to combine. Turn the crockpot to low and cook for 10-12 hours stirring occasionally.

During the last hour of cooking remove the slow cooker lid. This will help the sauce thicken.

This slow cooker recipe is great for cooking overnight and perfect to bring to any potluck!

Serve and enjoy these easy to make Slow Cooker Boston Baked Beans!

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Slow Cooker Boston Baked Beans

Prep Time

5 mins

Cook Time

10 hrs

Total Time

10 hrs 5 mins

 

Slow Cooker Boston Baked Beans - Simmered in molasses makes these Boston Baked Beans dark, sweet and rich in flavor. Tastier than canned beans any day!

Course: Side Dish

Cuisine: American

Keyword: baked beans, Boston, canned beans, slow cooker

Servings: 10

Calories: 218 kcal

Author: DSTR

Ingredients

• 3 15.5oz canned pinto beans, drained and rinsed (or Great Northern Beans)
• 4 slices thick cut bacon, diced
• 1 large onion, diced
• 1/2 cup molasses
• 3 tablespoons maple syrup
• 3 tablespoons coarse ground mustard
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 cup brown sugar, packed
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1-2 cloves garlic, minced
• 2 teaspoons apple cider vinegar

Instructions

1. Place the drained and rinsed pinto beans in the slow cooker crock. Add the bacon and onions.

2. In a medium-size bowl mix the molasses, maple syrup, coarse ground mustard, ketchup, Worcestershire sauce, dry mustard, brown sugar, pepper, salt, garlic, and apple cider vinegar. 

3. Pour the sauce over the beans, onions, and bacon. Stir to combine.

4. Cook on low for 10 to 12 hours, stirring occasionally. During the last hour of cooking remove the lid to allow the sauce to thicken.

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