Description
This Slow Cooker Pork and Beans recipe offers comforting, hearty goodness for cozy family dinners.
Ingredients
Scale
- 3 cups dried navy beans
- 12 cups boiling water
- 6 cups water or chicken broth
- 1 tablespoon Kosher salt
- 1 tablespoon molasses
- 1 tablespoon yellow mustard
- 0.5 cups brown sugar, packed
- 2 cups ketchup
- 1 tablespoon Worcestershire Sauce
- 12 slices thick cut bacon, chopped
Instructions
- Soak the Beans: Add the dried navy beans to a large pot and pour in 12 cups of boiling water. Cover and let them sit overnight.
- Drain and Combine: The next day, drain the soaked beans and add them to your slow cooker. Mix in 6 cups of water or chicken broth, along with salt, molasses, mustard, brown sugar, ketchup, Worcestershire sauce, and the chopped bacon. Stir well to combine.
- Cook Low and Slow: Cover and cook on low heat for 10 hours. Serve garnished with fresh parsley if desired.
Notes
- Store leftovers in the refrigerator for up to five days.
- This dish can be frozen for up to three months.
- Adjust the sweetness by adding more or less brown sugar.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 25 mg
Keywords: Slow Cooker Pork Beans