Slow Cooker Boston Baked Beans Yum Slow Cooker Boston Baked Beans Print recipe Print with main photo Print text only Serves 8 to 10 Prep time 24 hours, 5 minutes Cook time 8 hours Total time 32 hours, 5 minutes Meal type Lunch, Main Dish, Side Dish, Snack Misc Child Friendly, Pre-preparable, Serve Hot Occasion Barbecue, Casual Party, Halloween Region American By author Karen Burns-Booth Make your own hearty, healthy and tasty baked beans in a slow cooker/crock pot; these beans are perfect on toast or as an autumn, winter or BBQ accompaniment. Ingredients 450g dried haricots beans 2 onions, peeled and very finely diced 4 thick streaky bacon rashers (finely chopped) 1 x 400g tin chopped tomatoes 6 tablespoons molasses (or black treacle) 75g brown sugar 3 tablespoons tomato ketchup 2 teaspoons dry English mustard powder (or 1 tablespoon ready-made Dijon mustard) 1 teaspoon salt 1/4 teaspoon ground cloves 150mls water Note Make your own hearty Boston baked beans in a slow cooker/crock pot; these beans are perfect on toast or as an autumn, winter or BBQ accompaniment. Directions Step 1 Put the beans into a large bowl and cover with water to at least 4"/10cms above them, and soak overnight. Step 2 Next day, put them into a large saucepan with fresh water and boil them for 10 minutes. Drain them well and spoon them into the crock pot/slow cooker. Step 3 Add the remaining ingredients and mix well with a wooded spoon. Step 4 Put the lid on the crock pot/slow cooker and set the temperature for low and cook for 8 hours until the beans are soft. Step 5 You can start the beans off on high to cut back on the cooking time - cook on high for 3 hours and then on low for 3 hours. Step 6 Serve the beans as an accompaniment to ribs, beef, bacon, ham or on toast for a hearty snack or light lunch.