Crock Pot "Baked" Beans

This recipe makes a pot full of sticky sweet, bacony baked beans, perfect as a side dish at your next cookout, or lovely for breakfast (according to my Aussie boyfriend).  I seasoned mine with a Moroccan spice blend, but you could use smoked paprika, a little cumin, or just leave them plain.


Slow Cooker "Baked" Beans

½ bacon, cut into 1” pieces

1 medium onion, finely chopped

1 ½ cups navy beans, cleaned and sorted

¼ cup dark brown sugar

¼ cup tomato paste

¼ cup molasses

½ cup apple juice or cider

2 teaspoons ras el hanout or smoked paprika

Salt and pepper to taste

Water to cover the beans

If you are cooking beans in a crock pot/slow cooker as in this recipe, you don’t necessarily have to soak them.  

Put the chopped onion in the crock pot first.  Then, add the bacon and the beans.

Dollop in the tomato paste and brown sugar. Pour over the molasses.

Add the liquid and stir to combine.   Cook on low for 8 hours or high for about 5-6 hours, until beans are tender.

Season with salt, pepper, and ras el hanout or smoked paprika before serving. 


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