Slow Cooked Country Baked Beans
15 min
13 hrs 15 min


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

How to make

  1. STEP 1

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

  2. STEP 2

    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.

Tip #1

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.


9Fat (mg)
10Cholesterol (mg)
280Sodium (mg)
69Carbohydrates (g)
8Dietary Fiber
14Protein (g)


Explore reviews from
our online community

  April 10, 2016

We use this recipe exclusively for my husband's famous baked beans. Don't tell anyone it's his secret recipe. You will NEVER eat canned baked beans again.

— says Julie
  September 06, 2010

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!!

— says Pat C.
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