My F&W
quick save (...)

Slow Cooker Molasses-Baked Beans

  • ACTIVE: 30 MIN
  • TOTAL TIME: 16 HRS Plus overnight soaking
  1. 1 pound pinto beans—soaked overnight, drained and rinsed
  2. 1/2 pound meaty slab bacon in one piece
  3. 1 large onion, finely chopped
  4. 1 cup ketchup
  5. 3/4 cup dark brown sugar
  6. 1/4 cup unsulfured molasses
  7. 1/4 cup cider vinegar
  8. 2 teaspoons dry mustard
  9. 1 bay leaf
  10. 3 cups water
  11. Salt and freshly ground pepper
  1. Combine all of the ingredients in a slow cooker, seasoning lightly with salt and pepper. Cover and cook on low heat until the beans are tender, glazed and coated in a thick sauce, about 16 hours. Discard the bacon and bay leaf and serve.
Make Ahead The baked beans can be refrigerated for up to 5 days.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.