Print Recipe

Alea's Slow Cooker Baked Beans

Prep Time2 hrs
Cook Time6 hrs
Servings: 12 persons


  • 2 pounds dried navy beans
  • 2 cups water + more for soaking and simmering beans
  • 1 cup ketchup
  • 3/4 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoons salt
  • 1/4 pound salt pork, diced (optional)


  • Place rinsed beans in a large pot. Cover the beans with water. Cook over a high flame until it reaches a boil. Turn the heat off, place a lid on the pot, and let the beans soak for an hour. Drain the water from the beans.
  • Cover the beans with fresh water and simmer for one hour or until tender. Drain the water from the beans.
  • Place the beans in the slow cooker. Add ketchup, brown sugar, molasses, dry mustard, onion powder, salt, Worcestershire sauce, and water. Stir well.
  • Check on the beans occasionally and add additional water if necessary.
  • Cook the beans on low for 8 hours or on high for 6 hours or until beans are tender.
  • If your slow cooker has a warm setting, you can turn it to warm until you are ready to serve.