Slow Cooker Boston Baked Beans

KristineCrockpot Convenience, Gluten Free, Recipes, Sides & Salads, Vegetarian3 Comments

BBQ’s, family gatherings, potlucks.  Who doesn’t love baked beans?  I’ve been wanting to make “from scratch” beans for a while as I hear the taste is amazing compared to any kind of canned beans you can get!  My only stipulation?  Had to be easy, and of course I had to come up with a lower sugar version.  Do you see how many grams of sugar is in canned beans?  A lot!  Its a process to make these, but the hands on work is VERY minimal.


Slow Cooker Boston Baked Beans

Makes 16 Servings.  I have 5.5 quart slow cooker and it filled it almost 3/4 full.  You could easily half the recipe.

4 cups Great Northern Beans (or another white bean like navy beans)  *MUST be dried beans
2 cups onion, chopped
4 slices bacon, chopped (omit bacon to make vegetarian)
1/4 cup lower sugar ketchup
1/3 cup molasses (I used blackstrap molasses)
12 packets Krisda stevia
1 tsp pepper
1 Tbsp Worchestershire
2 tsp dry mustard (could sub for yellow mustard or brown mustard)
6 cups water

The night before, put the dried beans in a big bowl and add water
enough water to fully immerse the beans, since they will almost double
in volume. Make sure you give them at least 10 hours to soak.

Once beans have soaked, drain and rinse them well and place all the
ingredients in your slow cooker. It will take a long time for the beans
to cook as its a big batch.  Cook on HIGH for 8-9 hours.  If you half
the batch, it should take about 4-5 hours on HIGH.

Nutrition (per 1/2 cup serving)

Calories: 208  Fat: 3g (Saturated: 1.2g)  Carbs: 35g  Fibre: 9.5g
Sugars: 4.9g  Sodium: 101mg  Protein: 11g     *Net Carbs: 25.5g