New England Baked Beans(Crock-Pot)
A hearty slow-cooked dish of baked navy beans with sweet and savory flavors, perfect for family dinners or gatherings, combining smoky salt pork and rich molasses.
Ingredients
Instructions
- Cook dry navy beans in water until softened.
- Simmer the beans in three times their volume of unsalted water for 30 minutes in a saucepan.
- Allow the beans to stand, covered, for 1 1/2 hours or until softened; drain the beans.
- Add chopped onion, ketchup, brown sugar, water, dry mustard, dark molasses, salt, and salt pork or ham to the beans.
- Mix well to combine all ingredients.
- Cover and cook on low in a Crock-Pot for 10 to 12 hours, stirring occasionally. Alternatively, cook on high for 4 to 6 hours.
Tips & Substitutions
For a richer flavor, consider using a combination of salt pork and diced ham. If you prefer a vegetarian option, substitute the meat with smoked paprika or liquid smoke for that smoky taste. Soaking the beans overnight can also help reduce cooking time and improve texture. Adjust the sweetness by modifying the brown sugar and molasses to your taste.
Serving Suggestions
Serve New England Baked Beans alongside classic American recipes like cornbread or coleslaw for a hearty meal. They also pair wonderfully with grilled meats, making them a great addition to summer barbecues. Consider a side of pickles or a fresh salad to balance the flavors and add some crunch.
Storage & Reheating
Store leftover baked beans in an airtight container in the refrigerator for up to five days. To reheat, place the beans in a saucepan over low heat, adding a splash of water if they appear too thick. Alternatively, you can microwave them in a covered dish, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of New England Baked Beans(Crock-Pot) contains roughly 371 calories, with 1g protein, 89g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1010mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned navy beans for a quicker preparation. Use about four cans and reduce the cooking time to 2-3 hours on low in the Crock-Pot. Just remember to rinse and drain the canned beans to remove excess sodium before adding them to the recipe.
How can I make the dish spicier?
To add a kick to your baked beans, consider incorporating diced jalapeños, cayenne pepper, or hot sauce into the mix. Start with a small amount, taste, and adjust according to your heat preference. This can elevate the flavor profile while keeping the dish enjoyable.
Can I make this recipe in advance?
Absolutely! Baked beans taste even better the next day as the flavors meld. You can prepare them a day in advance and store them in the refrigerator. Reheat before serving, and they will still retain their delicious taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).