Slow Cooker Baked Beans

I really like baked beans, and have been looking for a slow cooker baked bean recipe for forever.  Forever.  I wanted a recipe that was made from scratch...no canned or prepared beans involved.  I found this recipe on Chow.com, and I love it.  It uses dried beans, which means you have to soak them, so the preparation takes a bit longer, but it is worth it.  I changed just a couple of minor things from the original recipe, and I absolutely love the result.  You could also easily change up the flavors.  Want sweeter baked beans?  Increase the brown sugar just a bit.  Or try substituting dark beer or bourbon for some of the water.  Add some chipotle chiles (or chipotle chile powder) for a little extra kick.  You can totally make these beans your own.

Slow Cooker Baked Beans

1 pound dried navy beans

Water for soaking the beans

8 ounces thick-cut bacon slices (about 6 slices), cooked and diced

1 medium yellow onion, chopped

2 1/2 cups water

1/2 cup ketchup

1/4 cup dark molasses

1/4 cup packed brown sugar

1 tablespoon cider vinegar

1 tablespoon Dijon mustard

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cloves

Pour beans onto the counter (a little at a time) and pick out any rocks or stones.  Place the picked through beans in a large bowl.  Fill the bowl with cold water about 3 inches over the beans.  Allow the beans to soak uncovered at room temperature for at least 8 hours, or overnight.  Drain the beans.

Place the beans, bacon, onion, and 2 1/2 cups of water in the slow cooker.  In a medium bowl, whisk together the ketchup, molasses, brown sugar, vinegar, mustard, salt, black pepper, and cloves.   Pour the ketchup mixture into the slow cooker and stir until well combined.  Cover the slow cooker and cook on low heat for about 12 hours or high heat for about 6 hours, until the beans are tender.  Liquid will thicken as it cools.

Enjoy!  -Cardamommy