Slow Cooked Country Baked Beans

Slow Cooked Country Baked Beans

Slow cooking baked beans brings out the old time flavor in these baked beans.

15 min. prep time
10 servings
353 Ratings


2 cups dried great Northern beans
1 cup dried kidney beans
2 1/2 cups hot water
1 cup firmly packed brown sugar
1/2 cup dark molasses
1/4 cup country-style Dijon mustard
2 medium (1 cup) onions, chopped
4 slices thick-sliced bacon, cut into 1-inch pieces


Combine great Northern beans, kidney beans and enough cold water to cover in 5-quart saucepan. Let stand 8 hours or overnight. Drain.

Combine beans, hot water and all remaining ingredients in slow cooker. Cook on High heat setting 5-6 hours, or on Low heat setting 10-12 hours or until beans are tender and sauce is thickened.

Recipe Tip

For same day preparation do not soak beans overnight. Instead, cook great Northern beans, kidney beans and water in 5-quart saucepan or Dutch oven over high heat until water comes to a full boil. Reduce heat to medium. Cook 2 minutes. Remove from heat. Cover; let stand 1 hour. Continue as directed above.

Nutrition Facts (1 serving)

Calories: 400

Fat: 9g

Cholesterol: 10mg

Sodium: 280mg

Carbohydrates: 69g

Dietary Fiber: 8g

Protein: 14g

Recipe #9991©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

I needed to make this recipe really quick, so I used canned Great Northern Beans and canned kidney beans. I eliminated the water because I used the juice in the cans. My son just loved them!!
This recipe was so good and like so well that I had to make the recipe twice and then some were begging for more

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