Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, September 9, 2013


Slow Cooker Baked Beans
Serves 8

A slow cooker baked bean recipe that is sweet, spicy and loaded with flavor.

Prep Time 12 hr
Cook Time 10 hr


4 slices cooked bacon - crumbled
2 cups dry navy beans - soaked and drained
1 onion - chopped
3 tbsp molasses
2 tbsp ketchup
3 tbsp brown sugar
2 tbsp. minced garlic
1 tbsp mustard
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
4 1/2 cups water


Fill a large bowl with water to cover the beans with 1/2 inch-1 inch of water. Soak for at least 6 hours, but overnight is best.

Pick out the ones that float to the top, drain and rinse

Cook bacon and crumble

In a large bowl combine remaining ingredients, taste and adjust seasoning if needed

In a large slow cooker place beans and sauce and stir gently

Cook on low for 8 hours, check and continue cooking until desired consistency is reached. We cooked ours for 9 hours.

Each serving (about 1/2 cup) is 2 points

**Calories: 81 Total Fat: 0.7 g Saturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0.7 mg Sodium: 592.2 mg Total Carbs: 17.8 g Dietary Fiber: 2.7 g Sugars: 12.6 g Protein: 1.7 g

Thanks Lavonne Lea Rae for sharing this recipe with us.

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