New England Style Baked Beans -Crockpot

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Servings: 6 Difficulty: Intermediate
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Slow-cooked navy beans in a sweet and savory molasses glaze with smoked ham and bacon.
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These New England-style baked beans are the epitome of comfort food, slow-cooked to perfection in a Crock-Pot for a rich, tender result. Dry navy beans are simmered with smoky bacon, savory ham, and a sweet blend of brown sugar and molasses, creating a thick, glossy sauce that coats every bean. The subtle heat from dry mustard balances the sweetness, while the onions add a gentle aromatic depth. This dish is ideal for potlucks, family dinners, or as a hearty side for barbecue. It’s easy to prepare, requiring minimal active time, and yields a deeply flavorful meal that tastes even better the next day.

New England Style Baked Beans -Crockpot recipe image
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New England Style Baked Beans -Crockpot

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 980.2

Description

These New England-style baked beans are the epitome of comfort food, slow-cooked to perfection in a Crock-Pot for a rich, tender result. Dry navy beans are simmered with smoky bacon, savory ham, and a sweet blend of brown sugar and molasses, creating a thick, glossy sauce that coats every bean. The subtle heat from dry mustard balances the sweetness, while the onions add a gentle aromatic depth. This dish is ideal for potlucks, family dinners, or as a hearty side for barbecue. It&# 226;ÂÂs easy to prepare, requiring minimal active time, and yields a deeply flavorful meal that tastes even better the next day.

Ingredients

Directions

  1. Sort through dry navy beans, removing any stones or debris, and rinse thoroughly under cold water.
  2. Place beans in a large pot, cover with water by 2 inches, bring to a boil, then reduce heat and simmer for 20-30 minutes until slightly softened.
  3. Drain the beans, reserving 1 cup of the cooking liquid.
  4. In a small skillet, cook chopped onion and bacon over medium heat until the bacon is crisp and onion is translucent.
  5. Transfer the beans, bacon, and onions to the Crock-Pot.
  6. Add the reserved bean liquid, brown sugar, molasses, dry mustard, salt, and smoked ham hock to the Crock-Pot.
  7. Stir all ingredients together well to combine.
  8. Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours, stirring occasionally if possible.
  9. Remove the ham hock from the pot; chop the meat off the bone and return it to the beans, discarding the bone.
  10. If a thicker consistency is desired, uncover and cook on High for the last hour.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 980.2kcal
% Daily Value *
Total Fat 29.3g46%
Saturated Fat 9.5g48%
Cholesterol 80.6mg27%
Sodium 100003.0mg4167%
Total Carbohydrate 116.0g39%
Dietary Fiber 22.6g91%
Sugars 62.4g
Protein 67.0g134%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, omit the bacon and ham hock, and add an extra teaspoon of smoked paprika and 1 cup of vegetable broth for depth of flavor.

Variation: Stir in 2/3 cup ketchup and 2 tablespoons prepared mustard during the last hour of cooking for a tangier profile.

Storage: Cool completely before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the slow cooker, adding a splash of water if too thick.

Tip: If you do not have time to pre-soak/simmer the dry beans, you can use canned navy beans (rinsed and drained), but reduce the cook time to 4-6 hours on Low.

Keywords: baked beans, navy beans, crockpot, slow cooker, molasses, smoked ham, bacon, new england, comfort food, vegetarian option, potluck, brown sugar, dry mustard, side dish, hearty, savory, sweet, traditional, easy dinner, family meal
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