Slow Cooker Classic American Boston Baked Beans with Molasses
A traditional slow cooker recipe for classic Boston baked beans, sweetened with molasses and simmered until tender and flavorful. Perfectly seasoned and easy to prepare, this dish makes a comforting American side, ideal alongside barbecue or roasted meats.
Ingredients
Check ingredients as you go.
- Beans Base
- Flavoring
- Sweetening & Seasoning
Let’s make it
Beans Base
Rinse the soaked navy beans well and place them into the bottom of the slow cooker. Add enough water to cover the beans by about 5 cm (around 2 inches).
Flavoring
In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Flavoring
Add the chopped onion and minced garlic to the hot bacon fat in the skillet. Sauté gently until the onion is soft and translucent, about 5 minutes.
Sweetening & Seasoning
Add the cooked bacon pieces, sautéed onion and garlic to the slow cooker with the beans. Add molasses, brown sugar, dry mustard, ketchup, apple cider vinegar, salt, and freshly ground black pepper. Stir everything gently to combine.
Cooking
Add more water if necessary to just cover the ingredients. Cover the slow cooker with its lid. Cook on low heat for 6 to 8 hours, or until the beans are tender and the sauce has thickened to your liking.
Serving
Stir the baked beans gently before serving. Taste and adjust seasoning with salt and pepper if needed. Serve warm as a classic side dish to grilled meats or barbecue.
Tips & notes
For best flavor, soak the navy beans overnight to reduce cooking time and improve texture. Stir the beans occasionally during slow cooking if possible to prevent sticking. Leftover beans thicken up and taste even better the next day.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in a microwave with a splash of water to loosen the sauce as needed.
Reheating
Reheat in a covered saucepan over low heat, stirring occasionally and adding a little water if the beans have become too thick. Alternatively, reheat in a microwave-safe dish covered with a microwave lid or plastic wrap vented to allow steam to escape, heating in 1-minute bursts until hot throughout.
