Slow Cooker Boston Baked Beans
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 16 ounces (454 g) navy beans, rinsed well and picked over
  • 1/2 teaspoon baking soda
  • 8 ounces (227 g) salt pork or bacon, diced
  • 1 medium yellow onion, diced
  • 1/3 cup unsulphured molasses
  • 1/4 cup brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups boiling water
  1. In the large pot, cover the navy beans with water and allow to soak 8 hours or overnight. Drain and cover with fresh water and add the baking soda. Bring to a boil, then reduce heat and simmer for about 10 to 15 minutes. Drain the beans. (Quick soak method: Cover the beans with water, add the soda, and boil for 3 minutes. Then set aside tightly covered for 1 hour. Drain and continue to Step 2.)
  2. Put half of the diced salt pork or bacon and all of the diced onion in the bottom of the slow cooker pot, then add the drained beans. Sprinkle the rest of the salt pork/bacon around the top of the beans. Stir together the molasses, brown sugar, dry mustard, salt, and pepper, and pour it on top of the beans. Pour in 2 cups of boiling water and cover. Cook on low for 8 hours and remove the lid for the last 30 minutes or so to allow the liquid to condense a little before serving.
More Information

large pot with lid (for soaking beans)
4-quart slow cooker or Crock Pot

Recipe Notes

Prep Time does not include overnight soak time for the beans.
Recipe by Andrea Meyers at