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5 from 1 vote
Just five basic ingredients: sausages, navy beans, molasses, sriracha and mustard. Super easy recipe for the best baked beans ever. make it today.
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Slow Cooker Baked Bean
Cook Time
6 hrs
Total Time
6 hrs
 
Author: Cooking Maniac
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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!