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
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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  

Used less sugar and molasses as the ketchup already has sugar in it. Turned out delicious.
We never add salt to dry beans. If you do they will stay hard. Some water is harder than others so if you want to have soft beans add that salt after the beans are softer. I still do no salt in Dry beans. Pat in Maine. Good recipe but too sweet so I halved the molasses to 2 TBS . Worked well.
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.
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!
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.
Beans are a good source of protein.
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.
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.
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?
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.