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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 170.5
  • Total Fat: 0.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 263.1 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 6.1 g
  • Protein: 6.8 g

View full nutritional breakdown of Slow Cooker Boston Baked Beans calories by ingredient
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Slow Cooker Boston Baked Beans

Submitted by: CHEF_MEG
Slow Cooker Boston Baked Beans

Introduction

This is a great slow cooker side dish that's incredibly easy to make! This is a great slow cooker side dish that's incredibly easy to make!
Number of Servings: 8

Ingredients

    1 pound dry white Northern beans
    1 c onion, diced fine
    2 slices bacon cut into small pieces
    1/4 c brown sugar
    1/4 c dark molasses
    1 T brown mustard
    2 T ketchup
    1/2 t salt
    1/2 t black pepper
    3 c water

Directions

Soak beans in water overnight. Drain and rinse. Place all ingredients into a slow cooker; set on low. Cook for 6 hours.

Editor's Cooking Notes:
Omit the bacon to make these vegetarian.



Serving size: 1/2 cup






TAGS:  Side Items |

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Member Ratings For This Recipe


  • Incredible!
    64 of 72 people found this review helpful
    Canned beans do not make Boston Baked Beans. I'm from Boston and I had them frequently growing up. You need the slow cooking and the soaking to make them great.

    Some people have never tried this and just doctored up canned beans. NOT EVEN CLOSE.

    Try it!

    - 11/2/09

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  • Incredible!
    47 of 48 people found this review helpful
    absolutely the best baked bean recipe i have tired in a long time will make again - 11/2/09

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  • Incredible!
    42 of 43 people found this review helpful
    I've only had baked beans a couple of times, and I'm pretty sure they were canned. But I wanted to give this healthy version a try. And let me tell you, you will not regret trying this! The only change I made was to use dijon mustard and turkey bacon because that is what I had on hand.DELICIOUS! - 1/28/10

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  • Good
    31 of 40 people found this review helpful
    Yes you need the full amount of water. canned beans are already cooked and have absorbed the water. Now for my taste I like a bit more ketshup and a tbl. of liquid smoke.
    NIce recipe.Also for canned beans you need more moisture to prevent schorching in a crock pot. Otherwise bake them. Chef Jim - 11/2/09

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  • Very Good
    29 of 37 people found this review helpful
    Good source of protein and fiber. I have a similar receipe that uses apples for sweetness. - 11/2/09

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  • Incredible!
    23 of 23 people found this review helpful
    What a wonderful way to get protein in your meals. Tastes great!!! - 11/10/09

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  • Very Good
    22 of 23 people found this review helpful
    tastes very good -
    but something does not add up - the total of the ingredients is way over 4 cups (3 cups water alone !!!) - so it can't possibly be 8 x 1/2 cup servings - it made over 8 cups when I made it - 11/27/09

    Reply from CHEF_MEG (2/23/10)
    The pound of beans is 16 oz (2 cups). When the water is added and they have cooked, they'll double in volume (4 cups). Divide that in half for half-cup servings=eight 1/2 cup servings.


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  • Incredible!
    18 of 22 people found this review helpful
    I love this when I make it, I also add small balls of ground turkey. It is almost like making Chilli. - 11/2/09

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  • 17 of 17 people found this review helpful
    I found out after years of HARD beans to never use hard water when making baked beans. Now I purchase distilled water for soaking And cooking now. - 6/15/10

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  • 16 of 24 people found this review helpful
    I didn't see any difference between this and the recipe on the back of my dried beans except that one doesn't have ketchup. Glad to know I don't have to give up my crockpot baked beans! We love them. - 1/19/10

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  • Very Good
    15 of 19 people found this review helpful
    Delicious! I might use chicken stock instead of water though if I make them again. - 12/22/09

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  • Incredible!
    14 of 18 people found this review helpful
    Wow, I am thrilled to find this easy, delicious, healthy recipe. I was born & raised in Boston, and never tried to make Boston Baked Beans before and now it'll be a regular dish! Plus, it gets better the 2nd and 3rd day, and with just a little re-warming makes a wonderful dip for raw veggies. - 4/11/10

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  • 14 of 18 people found this review helpful
    When I first learned to make baked beans, I used a BEAN POT - much like a crock pot only you use it in an oven. I loved home made beans and adapted to my own liking, but way too high in calories. Will try this one for a healthier version.
    And NO, I can't eat just 1/2 cup unless its as a side dish - 11/11/09

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  • Incredible!
    13 of 16 people found this review helpful
    I used stevia instead of sugar, and Kosher beef hot dogs instead of bacon, and we loved this recipe! - 12/10/09

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  • Incredible!
    11 of 13 people found this review helpful
    Wonderful beans - best recipe I have found. I did add a bit more catchup as one of the reviewers mentioned. These beans had a wonderful flavor! - 12/7/09

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  • 11 of 22 people found this review helpful
    Does anyone out there really only eat 1/2 cup of beans?? I've never met anyone that actually did that, and felt satisfied by that choice. - 11/2/09

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  • Incredible!
    11 of 15 people found this review helpful
    Absolutely delish!! Will definitely become a favourite. - 11/2/09

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  • Incredible!
    10 of 11 people found this review helpful
    Great adjustments. I think if you have hard water, your beans will have trouble softening. It's the hard water plus salt that causes the problem. Leave out the salt and add it later. That may help. - 1/21/10

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  • 10 of 12 people found this review helpful
    coming from New England we always used a piece of salt pork,or bacon-excellent recipe,beats canned,even bushes by a long shot! Thanks - 1/3/10

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  • Very Good
    9 of 11 people found this review helpful
    No molasses, so I use dark brown sugar. I also use low sodium tomato sauce or paste (depending on what I have)rather than ketchup; add a dash of Worcestershire and garlic. Have used canned beans (drained and rinsed THOROUGHLY), only a little water added, when pressed for time, almost as good. - 1/21/10

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  • Incredible!
    8 of 8 people found this review helpful
    great flavor, not too sweet so hubby loved them. needs long soaking time. I tried boiling water soaking for 1 hr, came out too hard even with overnight cooking! next time either overnight soak as recommended or cook on high with more water in pot. I'll experiment. Maybe beans were too old! - 1/26/10

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  • 8 of 9 people found this review helpful
    I use molasses and low sugar or sugar free maple syrup in mine. It's delicious. - 1/25/10

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  • Very Good
    8 of 11 people found this review helpful
    Love beans! I don't own a crock pot, so this will be adjusted for baking in the oven once the beans are cooked. - 1/22/10

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  • Very Good
    7 of 12 people found this review helpful
    Very good. - 11/2/09

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  • Good
    6 of 6 people found this review helpful
    All I have to say is that I have followed this recipe TO THE LETTER and after 10 hrs on low, my beans were still crunchy. I put them in the fridge overnight, and now I am on day 2, 4 hrs later (now 14 hrs cooking) and they are still slightly crunchy. Cook on HIGH ladies! flavor is nice though! - 7/12/10

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