Slow Cooker Boston Baked Beans Recipe

After soaking the beans for 8-12 hours, drain them and pour them into a large Dutch oven along with 8 cups water, baking soda, and bay leaves.

Bring to a boil over medium-high heat, and use a slotted spoon to skim the foam off of the top. Boil for 15 minutes.

While the beans cook, chop bacon into 2-inch pieces. In a large non-stick skillet, sauté bacon and onion over medium-high heat until fat is rendered from the bacon and the edges of the onion begin to brown slightly, for about 7-8 minutes.

Place bacon and onion in the slow cooker. Stir in ⅓ cup molasses, brown sugar, and 3 cups of boiling water.

Once beans are done boiling, drain them and transfer them to the slow cooker, discarding bay leaves.

Give everything a good stir and place aluminum foil directly on the surface of the beans, then cover the slow cooker with a lid.

Set the slow cooker to LOW and cook until the beans are creamy and tender for 10-12 hours.

Turn off the slow cooker and, remove the lid, and discard the aluminum foil.

Stir in the remaining 2 tablespoons molasses, maple syrup (optional), mustard, and vinegar—season with salt and pepper to taste.

Cover the slow cooker lid and let beans sit until the sauce slightly thickens about 15-20 minutes. Serve.

Equipment Needed

Spice Level: