Slow Cooker Homemade Beans Recipe

Re: Beans that are still hard after 18 hours This has happened to me in the past. I couldn't figure out why, until I heard a radio cooking show explain it. The ACID in the tomatoes prevents the beans from cooking thoroughly. The radio cook suggested not adding acid ingredients until after the beans are cooked. I always follow that advice now.

NO SOAKING, NO BOILING. I just rinsed the beans and cooked them on High in the Crock-Pot with 8 cups of water for 6 hours. Then I added all the other ingredients and they were hassle-free and perfect! I did not add the 1 1/2 cups of Water; used only 1/2 cup Brown Sugar; no mustard; no bacon (didn't have). These were the best baked beans I have ever tasted, will make them often!

Wow, just wow. So delicious.

I soaked the beans overnight, rinsed and boiled the beans for an hour in the morning, then put them in slow cooker. I had less ketchup so added 8 oz low sodium V8. I also used half the brown sugar and relied on the molasses for sweetness. I doubled the water, and cooked them on high because I dont think my slow cooker gets very hot. I waited until I got home to add the salt and bacon, about the last hour. They were tender, very flavorful, with just right dark molasses sweetness to them. Good amount but not crazy amount of sauce. Yummy to soak up with a hotdog bun!

I reduced the ketchup to 1 cup, overnighted Great Northern Beans, and then instant potted them for 1/2 hour (too long. Should have been 15 minutes). And they were beyond excellent!! Best beans ever. This is definitely a keeper and will make often!

After soaking my beans for a couple hours, I cooked them on low right in my crockpot - overnight. Add plenty of water before cooking. I also chop some garlic and add that too. In the morning, check to make sure the beans are done (squash a bean between your fingers). Then I drain & reserve the liquid. Smash some of the beans with a masher and add all the other ingredients. Go easy on the salt and sugar. I fry some bacon, drain it and saute the onion in the grease, then add to the beans. I like prepared mustard instead of powdered. Use the reserved liquid instead of plain water, but don't overdo it. Check for thickness. Also, I prefer tomato paste and just a dash of ketchup. Cook on low several hours, check for water and leave the lid ajar a little to thicken. Yummy !

I made a few changes and my family thought the results were fantastic: - 4 cups dry navy beans instead of 3 cups - 1/2 cup brown sugar instead of 1 cup - added 1/4 cup (real) maple syrup - added 1 Tbsp Worcestershire Sauce - reduced the ketchup by 25% - soaked the beans for 8 hrs. and then boiled them for 45 minutes. - added salt at the very end (helps beans to soften) - thick bacon, yes, but also additional pork added (your choice what cuts)

First off, never add the salt or other ingredients until beans are 95% cooked.(You could add a ham hock or seasoned meat about halfway through cooking though) I see a lot of people saying the beans are hard. It's not the recipe's fault. Certain ingredients stop the beans from cooking and they will always be hard. Some beans are old and take 3 hours to get tender, fresh beans maybe take and hour. Test a bean or two first. Always pour off the first batch of cooking water,(supposed to get rid of some of the gas) Not my fav recipe but it is good.

Following suggestions of others I soaked the beans overnight and then removed the water, added fresh water brought to a boil and simmered for an hour. Pretty much followed the recipe after that except adding a bit more molasses and slightly less brown sugar. I checked after 8 hours and the beans were perfect. I did continue cooking for another hour which dried up the sauce a bit. So after 8 hours these beans are perfect and delicious !!!!

This was great! The flavor is so good, everyone loved this recipe. I did however make one change....didn't have dry beans so I substituted 2 cans of drained cannelloni beans and did everything else as written on low for about 4 hours. I don't think changing the beans affected the flavor at all. So good!!

In order to save time I cooked the beans for 40 minutes with water in Instapot. Then sautéed onion with bacon for about 5 minutes and added beans along with rest of ingredients to slow cooker for about 2 hours for flavors to mesh. Awesome recipe.

Made these for a gathering and made a big mistake not reading the reviews! Cooked them for almost 12 hours after soaking the beans overnight, but I had to be gone while they were cooking. Before I left, had them on high for a couple hours then switched to low, and the beans were still hard! It was embarrassing! And a waste of ingredients! The flavor was really great, they just were not cooked, and I wish I had read that others boiled them for 1 hour before adding to the crockpot. Very frustrating!!

I used only half the brown sugar and it was absolutely delicious 😋

Its a really great recipe. Male sure to boil the beans after the soak. The second time I made it and I did. Perfect. I will make this again and again

Pretty good basic recipe. Like others I cut the brown sugar in half and simmered the beans before putting them in the slow cooker. I also used a couple of tablespoons of Worcestershire sauce and would reduce the water slightly next time

Yes indeed 👍

Tastes great.

No changes . Was excellent

These beans take a bit of planning because of the time involved but otherwise they are so easy to make. I took the suggestion of another reviewer and boiled the beans after soaking overnight. Although, it only took about a half an hour before they were tender and ready for the slow cooker. They also cooked much faster in the crock pot than the recipe suggested. In the end they were delicious when I made them for the first time for Christmas dinner. I'm already planning to have them again next year!

Made it on a whim — nailed it.