Homemade baked beans are already one of my favorite dishes. And the fact that is made in a slow cooker takes my love to new levels. In this slow cooker baked beans recipe- just five basic ingredients at work: sausages, navy beans, molasses, sriracha and mustard.
So about this slow cooker baked beans. I will not apologise for what is about to happen. I have never had better baked beans in my life. Not in a can, not in a pan- not nothing could be better. Grammatical error intended. While they’re usually baked in the oven, it’s even easier to throw everything in the slow cooker instead. I don’t know about you but I’ve been seriously digging my slow cooker. I might need to give my new love a rest but if they make every meal this easy why should I? Keep in mind I’ve only had my baby for a few months. So I’m still in the honeymoon phase.
When I was vegan I would eat a boat load of beans. And I mean that, I would buy them in bulk. My life was a constant dance of buying beans and soaking them overnight. I would eat beans with almost every meal. I’ve said it a million times before but beans are little nuggets of awesomeness.
My mom came over yesterday. Which is always super fun because I realize now that I have kids that my mom is even a bigger rock star than I thought. She is really active with her volunteer work with teenagers. So she has been asking me for more potluck recipes because her church is kicking into hyperdrive with all of their fundraising luncheons/ brunches/ picnics. It is super serious to come with the best dishes because no one wants to be the owner of the half-eaten casserole. So this baked beans dish was formed out of necessity and my pure love for baked beans.
Quick note: This recipe is best the next day. I think the beans need to soak up all that amazing gravy. And if you are vegetarian, you can totally omit the sausage. It will still be AMAZING! I had them with corn bread biscuits.
- 1 pound dried navy beans about 2 1/2 cups
- 8 Oz mini smoked sauages
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 2 1/2 cups water plus more for soaking the beans
- 1/2 cup ketchup
- 1/4 cup sriracha sauce
- 1/4 cup dark molasses also known as robust (not blackstrap)
- 1/4 cup packed dark brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt plus more as needed
- 1/2 teaspoon freshly ground black pepper plus more as needed
- 3 sprigs thyme
Prep: Place the beans in a large bowl and pick through them, discarding any broken beans. Cover the beans with at least 3 inches of cold water. Allow to soak uncovered at room temperature for at least 8 hours or overnight. Drain in a colander and reserve the bowl and set the bowl aside. Place the beans, sausages, garlic, thyme and onion in a slow cooker.
Whisk the remaining ingredients in a bowl until combined. Pour into the slow cooker and stir until thoroughly combined. Cover and cook on high heat until the beans are tender and the liquid thickens slightly for about 6 hours. Note that the sauce will thicken even more as it cools down. Taste and season with salt and pepper as needed.
Note: You can store the beans in the refrigerator for up to 3 days. And freeze for up to a month. If you are in a rush, you can par- boil the beans in a pot for 1 hour in stead of soaking but I recommend you soaking the beans overnight for even cooking. Enjoy!