Slow Cooker ‘Baked Beans’ (made-from-scratch..not canned)

P1030813Baked Beans! They’re sweet and saucy and a favorite staple at summer cookouts. I love eating deviled eggs topped with a little taste of baked beans- or a little coleslaw and a little baked beans on the fork together. Perfect combination!

I’ve been in the process of replacing the processed foods that my family eats. Slowly but surely, progress is being made and I am finding acceptable replacements. One of these foods that we enjoy that needed replacing was canned baked beans.

I had tried a few different variations of ingredients, looking for a similar taste as the Baked beans I was used to, but kept falling short.

BUT- I am finally pleased with this version I am sharing today! You even start with dry beans- nothing canned!

But, you might be thinking- “Sorry, Kari, I don’t want to be going through the whole soaking beans process and get that involved just to have something simple like baked beans.”  And I say- “Yes- I completely agree! But you don’t have to do all that. This uses a slow-cooker- and there is not preliminary soaking required. Start the beans in the morning, go about your day, and with just a couple other steps, you will have baked beans-completely from scratch- for dinner!” How does that sound?

PRINTABLE RECIPE

  • 1 1/2 cups dry white great northern beans
  • 1 1/2 cups dry pinto beans
  • 12-15 c. water
  • 1 T salt
  • 1 tsp pepper
  • 1/3 cup molasses
  • 1/2 c. packed brown sugar
  • 1/3 cup pure maple syrup 
  • Large squirt of ketchup (i recommend an organic variety)
  • Large squirt mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic, minced
  • 1/2 whole onion, diced
  • 1/2 of a Green or Red pepper, chopped

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Rinse the Dry beans in a colander. Pick out any damaged-looking beans. Pour all of these into a lightly-greased crock pot. Sprinkle with salt and pepper.

Cover with 12-15 cups of water. Cook on high for 5 hours.

At this point the beans should be very tender

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Carefully drain the beans by pouring out most of the liquid- leave just a small amount of the liquid in with the beans.

Add all the other ingredients with the beans and gently mix it all together. (you just want to be gentle so you don’t smoosh all the tender beans)

Allow all of this to continue to cook on high for at least another hour.

Serve ’em up!

This makes a very large amount- great for cookouts with family and friends!

PRINTABLE RECIPE

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6 thoughts on “Slow Cooker ‘Baked Beans’ (made-from-scratch..not canned)

  1. Angela O'Brien June 9, 2013 at 4:08 pm Reply

    Another winner, Kari! Thanks for the recipe!

    • makeithomemade June 10, 2013 at 8:32 am Reply

      Great! So glad you enjoyed them. Thanks also for all your encouraging words 🙂

  2. Sherry Schnarr July 1, 2013 at 9:09 am Reply

    Was looking for a “from scratch” baked bean recipe to try on the 4th and will definitely use this! So glad you posted a tried and true one so I didn’t have to “just hope for the best” online. 🙂

  3. Sherry Schnarr July 12, 2013 at 9:39 am Reply

    By the way, it was delicious. Kids loved them saying they were better than my normal “go to” recipe. Thanks!

  4. […] You May also like “Slow Cooker Baked Beans (made from scratch- nothing canned)“ […]

  5. […] Maple Baked Beans – If you want to bring a slow cooker dish to the potluck, this is a comfort food favorite!  […]

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