These baked beans are the perfect blend of sweet, smoky, and savory flavors, slow-cooked to tender perfection. Passed down from Dad, this easy recipe will quickly become a family favorite at any gathering.
Start by soaking the navy beans in a large bowl, covering them with a few inches of cool water. Let them sit for at least 8 hours or overnight. Once they’ve soaked, drain and transfer the beans to a pot. Add enough fresh water to cover them, then bring it to a boil. Lower the heat, cover the pot, and let the beans simmer gently for about an hour, until they’re just starting to get tender.
While the beans cook, whisk together the molasses, brown sugar, salt, mustard, pepper, and 4 cups of water in a separate bowl until everything is well combined.
Next, toss the partially cooked beans, salt pork, and chopped onion into your slow cooker. Pour the molasses mixture over the top, and add a bit more water if needed so the beans are just covered. Give it a good stir to mix everything together.
Set your slow cooker to low and let it do its magic for 8 to 10 hours. By the end, you’ll have rich, flavorful baked beans that taste like a family secret!
- Soak the beans overnight to reduce cooking time and improve texture.
- Stir occasionally to prevent sticking and ensure even cooking.
- Adjust sweetness or spiciness by adding more brown sugar or hot sauce to taste.
This dish is a comforting classic that brings out rich, smoky flavors with minimal effort. The slow cooker makes the beans tender and allows the spices to blend perfectly. It’s a family favorite that tastes like it’s been simmering all day.
Serve warm alongside grilled meats or toasted bread for a hearty meal. It also pairs well with coleslaw or a fresh green salad to balance the richness of the beans.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of water if the beans seem dry. For longer storage, freeze in portions for up to three months.
