Crock Pot Baked Beans
Today my friend Lea from Nourishing Treasures is sharing  a great side dish with us – baked beans. I think this calls for us all to have a cookout. :-)  

 

Making my own baked beans has been on my list of things to do for a while now. I think the only canned things I buy now are olives and tuna fish. I don’t know what took me so long, really. But when Elizabeth shared her Barlett Baked Beans recipe with me, I knew I could do it.

Because I can’t leave well enough alone, I did tweak the recipe. Here is mine:

Crock Pot Baked Beans

Place in crock pot and stir together:

  • 1 pound navy beans, previously soaked overnight and drained
  • Water to cover beans
  • 1/3 lb turkey bacon
  • 1 chopped onion
  • 1/3 cup sucanat
  • 1/4 cup molasses
  • 1 TBSP arrowroot (a thickener)
  • 1 teaspoon mustard powder
  • 1/2 teaspoon salt (or to taste)

Place on low for 12-24 hours – the longer the better.

Now is that simple? No more excuses to buy BPA-lined canned baked beans…

Lea Harris is a mom and certified health coach who is passionate about her family’s health and well-being. Founding Nourishing Treasures in 2006, Lea encourages others to take baby steps in the direction of health, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature’s medicine. Lea can be reached on her website, her facebook page, on twitter, and via e-mail. Sign up for her FREE video course, Sauerkraut 101.

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About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and a stay-at-home mom to her two children, Annie (3) and Andy (newborn). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook and Twitter to keep up with her daily antics.

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

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Comments

  1. Yolanda :
    August 3, 2012 at 6:25 am

    Thank you for this recipe. My husband loves baked beans, so much that he seems to appreciate them even when I think I’ve failed, but this recipe looks and sounds perfect. I will definitely give it a try.
    Yolanda recently posted…Classic Zucchini Nut BreadMy Profile

    Reply
  2. Rhonda :
    August 3, 2012 at 6:48 am

    good morning, I have been wanting to make real baked beans instead of buying the canned ones. This looks like a very good recipe, thank you for posting it.
    I was wondering about freezing the extras and when I looked at the original post, I see that she does. Wonderful!
    It is so hot in Oklahoma right now, I just can’t turn on the oven when it is 110 degrees so crockpot recipes are very appreciated.
    Rhonda recently posted…Frugal doings in JulyMy Profile

    Reply
  3. Anne @ Quick and Easy Cheap and Healthy :
    August 4, 2012 at 12:49 pm

    Love homemade baked beans! I like that this recipe doesn’t have any tomato products, so you can just dump it all together in the crock pot from the beginning.
    Anne @ Quick and Easy Cheap and Healthy recently posted…Time to Stock Up at Tropical Traditions and Vitacost: Can’t-Be-Beat Deals! {Saturday Savings 8/4/12}My Profile

    Reply
  4. Kristy :
    August 4, 2012 at 3:32 pm

    I’m going to try this recipe this week. Can you tell me what you usually serve it with? Fresh homemade bread seems like a good option, and some steamed veggies maybe?

    Reply
  5. Jennifer :
    August 7, 2012 at 9:11 pm

    How much water do you add to the crockpot with the rest of the ingredients?

    Reply
  6. Brooklyn :
    August 8, 2012 at 5:12 pm

    Thank you so much for posting this recipe! Baked beans is one of my all time faves, especially when grilling out. Since we found out I have a preservative intolerance and can not have anything except natural foods I have missed my canned baked beans. Now I can have them again!! Thank you!

    Reply
  7. Cristi Paton :
    August 9, 2012 at 12:58 pm

    Excited to try this recipe with pulled pork. This seems like a silly question. But do I need to cook the bacon first? Maybe I shoul check the initial recipe.
    Thanks for your site. I love it! Come here often to “research” stuff.

    Reply
  8. Veronica :
    August 12, 2012 at 6:37 pm

    What would be a substitute for arrowroot? If using agave nectar (instead of sucanat), do I use the same amount?

    Reply
    • Stacy :
      August 13, 2012 at 5:48 am

      You can always use cornstarch in the same ratios as arrowroot. :-) I found this information online (we don’t use agave): For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 cup. Hope that helps!! :-)

      Reply
  9. Tara @ Simply Made Home :
    August 13, 2012 at 7:35 am

    I am going to make this TONIGHT!
    Tara @ Simply Made Home recently posted…Make A Move Monday: In the Spirit of HonestyMy Profile

    Reply
  10. Hillary :
    August 17, 2012 at 8:53 pm

    Made a huge thing of pulled pork this week and these beans will be part of the BBQ portion of the pulled pork. My husband does not like the fact it has to cook so long, he said the torture of smelling it will be longer and just make him more hungry! Thanks!

    Reply
    • Stacy :
      August 18, 2012 at 6:17 am

      Hillary, I have that problem with a lot of crock pot recipes…especially Crock Pot Whole Baked Chicken. It about drives me batty to smell it all day. :-)

      Reply
  11. Kristy :
    August 21, 2012 at 1:28 pm

    I started this around 9am this morning and plan on serving it around 5 or 6pm. I didn’t realized when I started making it that you wrote it should cook for 12-24 hours. Do you think it will be okay still or should I have a backup plan for dinner?

    Reply
  12. Penny. Thompson :
    September 4, 2012 at 10:57 am

    I wanted baked beans for labor day so I tried these. There didn’t seem to be much liquid in the mix. Ended up throwing them away because they were soooooo burnt after just a few hours in the crock pot. Hard as a rock too. Did I miss something? Help.

    Reply
  13. Trena Naccarato :
    September 6, 2012 at 10:10 am

    Can you tell me if you can can these once they are done or just freeze them? Thanks so much.

    Reply
  14. Kerry :
    April 4, 2013 at 7:05 pm

    No sucanat on hand…what to sub? I have 100% maple syrup :)

    Reply
  15. Kerry :
    April 25, 2013 at 9:32 am

    Beans in the crock…now I just hope I can keep myself from opening the lid :) Thanks for all your great ideas, Stacy!

    Reply