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Baked Beans (Slow Cooker)

A recipe that was obtained from the back of a Kidney Bean bag with some changes for taste.


  • 2 lbs dry beans
  • 1.5 tsp salt
  • cooking water to cover beans (want beans to be covered by 1"-2")
  • 1 can tomato sauce
  • 1/2 cup ketchup (use mix of spicy and regular ketchup)
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 2 Tbsp prepared mustard
  • 1 Tbsp onion powder
  • 1.5 tsp garlic powder
  • reserved bean cooking water to cover beans (approximately 0.5 to 1.5 cups depending on slow cooker)
  • 6 strips bacon cut into 1" pieces

Soak dry beans overnight. Alternatively, use the quick soak method.
Drain, rinse, and sort beans.
Place soaked beans in slow cooker and cover with 1" to 2" water.
Add salt.
Cook on low for 4 hours, and check for doneness. Soldier beans finished cooking in 4.5 hours to 5 hours.
Drain beans, reserving some of the cooking water.
Mix tomato sauce, molasses, brown sugar, ketchup, mustard, onion powder, and garlic powder.
Pour over beans and stir, adding cooking water as required to cover the beans.
Add bacon, and stir.
Cook on high for 2 hours.