DFP: GZF_DTOP_BelowTitle

Slow Cooker Boston Baked Beans


Sure, you can go out and buy a big can of beans. Add in some microwaved hotdogs (yum…). And you’ll probably enjoy it. Probably. But will you really feel satisfied? Can you ever really feel satisfied from a meal like that? No. But don’t fret. Our Slow Cooker Boston Baked Beans recipe has all the satisfaction and enjoyment you desire in a meal. There’s beans, bacon, molasses, and even booze! I make this by the truck full and keep it ready in the fridge at all times. You should too!


Slow Cooker Boston Baked Beans

30min to prepare serves 8-10


  • 1 1/2-2 pounds kidney or navy beans, covered by 1-2 inches of water and soaked overnight
  • 1 pound slab bacon, rind removed and cubed
  • 1 medium white onion, peeled
  • 2 whole cloves
  • 3 cups water
  • 1 cup dark molasses
  • 1/4 cup brown sugar
  • 2 tablespoons dark rum
  • 1 1/2 tablespoons salt
  • 1 tablespoon Dijon mustard
  • Freshly ground pepper, to taste
AS: GZF_DTOP_AboveVideo


  1. After beans have spent the night soaking, drain them and set aside.
  2. In a large saucepan, combine molasses, brown sugar, rum (if using) and mustard with 3 cups water and cook over medium heat until sugar has dissolved and mixture is warmed through. 6-8 minutes.
  3. Place bacon cubes in the bottom of slow cooker and poke cloves into your peeled onion.
  4. Add onion to slow cooker and pour drained beans on top.
  5. Pour molasses mixture over the beans and season liberally with salt and pepper.
  6. Cover slow cooker and cook on LOW for 6-8 hours, or until beans are tender.
  7. Note: stir beans occasionally and add more water, if needed.
  8. Remove onion and serve beans, with bacon…enjoy!

Recipe adapted from Chow