BAKED BEAN SLOW COOKER RECIPES RECIPES

SLOW-COOKER BAKED BEANS RECIPE - BETTYCROCKER.COM

Slow-Cooker Baked Beans Recipe - BettyCrocker.com image

Don't heat up the whole house for baked beans, slow cook them with this extra-easy version of everyone's favorite summer side dish.

Provided by Betty Crocker Kitchens

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 5

Ingredients

3 cans (28 ounces each) vegetarian baked beans, drained
1 medium onion, chopped (1/2 cup)
2/3 cup barbecue sauce
1/2 cup packed brown sugar
2 tablespoons ground mustard

Steps:

Mix all ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 200 , CarbohydrateContent 51 g, CholesterolContent 0 mg, FiberContent 9 g, ProteinContent 12 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 1170 mg

SLOW COOKER BAKED BEANS RECIPE: HOW TO MAKE IT

Slow Cooker Baked Beans Recipe: How to Make It image

These traditional baked beans have a nice blend of flavors and a thick pleasant sauce. They were a hit at our son's wedding.

Provided by Taste of Home

Categories Side Dishes

Total Time 04 hours 15 minutes

Prep Time 01 hours 15 minutes

Cook Time 03 hours 00 minutes

Yield 16-18 servings.

Number Of Ingredients 9

Ingredients

2 pounds dried navy beans
4 quarts water
2 large onions, chopped
1/2 pound bacon or salt pork, cut into 1/2-inch pieces
1-1/2 cups ketchup
1/2 cup molasses
1/2 cup packed brown sugar
2 tablespoons prepared mustard
1 tablespoon salt

Steps:

Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return to Dutch oven; add 4 qts. water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. Combine beans with the remaining ingredients., Transfer to two ungreased 2-1/2-qt. baking dishes or bean pots. Add 1-1/2 cups reserved cooking liquid to each casserole; stir to combine., Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed.

Nutrition Facts : Calories 268 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 729mg sodium, CarbohydrateContent 50g carbohydrate (17g sugars, FiberContent 13g fiber), ProteinContent 13g protein.

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