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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 170.5
  Total Fat 0.8 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.4 g
  Cholesterol 2.5 mg
  Sodium 263.1 mg
  Potassium 218.1 mg
  Total Carbohydrate 36.7 g
      Dietary Fiber 6.1 g
      Sugars 15.9 g
  Protein 6.8 g
  Vitamin A 0.5 %
  Vitamin B-12 0.5 %
  Vitamin B-6 4.8 %
  Vitamin C 2.7 %
  Vitamin D 0.0 %
  Vitamin E 0.2 %
  Calcium 3.2 %
  Copper 4.2 %
  Folate 1.0 %
  Iron 3.9 %
  Magnesium 7.3 %
  Manganese 10.6 %
  Niacin 1.2 %
  Pantothenic Acid     1.2 %
  Phosphorus     1.8 %
  Riboflavin 0.5 %
  Selenium 3.6 %
  Thiamin 1.6 %
  Zinc 0.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Slow Cooker Boston Baked Beans

View the full Slow Cooker Boston Baked Beans Recipe & Instructions
Submitted by: CHEF_MEG
TAGS:  Side Items |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Boston Baked Beans

90 calories of Great North Beans (White Beans), (0.41 cup)

29 calories of Molasses, (0.03 cup)

25 calories of Brown Sugar, (0.03 cup, packed)

11 calories of Bacon, pork, microwaved, (0.25 medium slices, cooked (raw product packed 20/lb))

8 calories of Onions, raw, (0.13 cup, chopped)

5 calories of Ketchup, Heinz, (0.25 tbsp)

2 calories of French's Hearty Deli Brown Mustard, (0.38 tsp)

0 calories of Pepper, black, (0.03 tsp)

0 calories of Salt, (0.06 tsp)


Nutrition & Calorie Comments  

Delicious! Unlike conventional baked beans that are loaded with sugar, fat and carbs, this recipe has trimmed the sugar and fat to an acceptable level for diabetics. I omitted the bacon, used sugar-free maple syrup, brown sugar/Splenda blend and low-carb ketchup to trim the fats & carbs even more. Submitted by:
KITCHENCLOWN

(6/15/13)
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I added red sweet pepper and some beef boullion (leaving out the additional salt) and used Splenda in place of brown sugar, to make reduced sugar cowboy beans. They were really good, if I do say so myself! Submitted by:
STELLA0904

(7/7/12)
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These beans do not cook in 6 hours on low - maybe 6 hours on high in a crock pot. After six hours my beans were still hard. And Fred159 is right - this recipe makes at least eight cups cooked, so figure your own nutrition info. Submitted by:
AMMJ48

(6/25/12)
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Beans are a good source of protein. Submitted by:
TELFERS01

(2/23/12)
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Yummy! I used maple syrup instead of brown sugar and added curry powder and Worcestershire sauce. I also partially pre-cooked the bacon to remove about half the fat. And I wasn’t sure what “brown mustard” was so I used the dry kind (Coleman’s / Keeman’s) since that’s what I’ve used in the past. Submitted by:
COMFANFAN

(2/20/12)
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I didn't use the bacon and half the salt since I need to cut that down. That most likely affected the flavor. Hubby didn't care for them but I did. I will try and freeze some. Submitted by:
SHAMROCKY2K

(12/21/11)
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I make beans this way without bacon,ketchup & salt because of high blood pressure - and they still taste great. (I use NoSalt* in place of salt.) How do you determine the nutritional value? Submitted by:
-GOLLI-

(11/19/11)
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very similar to the recipe I use, & they are so popular I always have to make a double batch. 1 lb beans, 1/4 lb bacon, 1/2 c brown sugar, 1/3 c ketchup, 1/4 c molasses, 4 crushed garlic cloves, 1 1/2 tsp ground mustard, salt & pepper, and 1 c reserved soaking water. Cook on low TWELVE hours. Submitted by:
THAI_DYE

(11/10/11)
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This recipe is almost like mine, except that i substitute the splenda brown sugar for the brown sugar. This way, us diabetics can enjoy homemade bake beans. MMMMMMMMMMMMMMM! Submitted by:
LADYBUG22166

(8/24/11)
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Made a few changes:
- Use Fat free low sodium chicken broth instead of water
- Add 2 TBSP Famous Dave's BBQ sause (or your favorite)
- And just before serving mix in 2/3 cup
( 50/50 mix of kahlua and Apricot jam) this does add about 50 cal/serving but well worth it! IMHO! OMG!..OMG! is it good.
Submitted by:
TSCHULTZEE

(7/29/11)
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I agree with hotirish, I'm from NH but lived in Boston for 10 years -so good! My grandmother used maple syrup and my grandfather's favorite breakfast was mashed beans on toast, I still love it. In the nursing home, I had the staff mix beans with applesauce when he was getting fussy -he loved it! Submitted by:
CJGASSER

(6/25/11)
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Many New Englanders use Yellow Eye beans instead of Northern beans and Maple Syrup instead of the brown sugar. . . .that's is how I learned to make them from my MIL who was born and raised there. Submitted by:
DONNA_VT

(6/25/11)
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These are FABULOUS! I eliminated the salt to lower the sodium even more, but my husband has not quit raving about these beans! They are the BEST!!! Submitted by:
MELLIL

(6/1/11)
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These were ok but not the best baked bean recipe I have tried. Hardly sweet enough, so I added more brown sugar to take the bite out. Submitted by:
EMPABEL

(4/24/11)
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Sylv from Oz. Are these beans an American thing? Are they similar to the Heiz baked beans in a can? I've stopped buying those, as there's too much sugar in them, so would like a recipe that tastes similar to the canned ones, for my partner, he misses them soooo much, poor darling! May try this,tho. Submitted by:
SILVERANGEL6

(4/10/11)
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This recipe was great. I made it last night and used the Splenda brown sugar mix. It worked out well. I had to cook mine on high for 5 hours then turn down the heat to low for the last hour. My husband said they were as good as Bush's! It takes a lot to impress him!! Submitted by:
CATLADYX8

(3/29/11)
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I wanted to make my own beans so they would be healthier. I didn't expect to absolutely love them this much! I didn't add salt (there's enough in ketchup and bacon), but followed the rest of the recipe to a T. Delicious! Any other baked bean recipes I have are going in the trash! Submitted by:
SEAWAVE

(3/22/11)
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