My F&W
quick save (...)

Slow Cooker Molasses-Baked Beans

  • ACTIVE: 30 MIN
  • TOTAL TIME: 16 HRS Plus overnight soaking
  • SERVINGS: 8
  • MAKE-AHEAD
  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.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    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.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.