Crock Pot Baked Beans (No-Soak!)

A couple months ago I refused to follow the typical recipe instructions of soaking dried beans overnight and successfully made delicious pinto beans in my crock pot. This week I decided to use the same principle. I rebelled against the overnight soaking directions and made baked beans in the crock pot. I actually had never made baked beans (the ones in the can seemed to do the trick until now!) and I wanted to make them from scratch for a cookout.



I learned a few things through this process:

1) Truly, you do not have to soak dried beans overnight if you are cooking them in the crock pot.

2) You really do have to put bacon in baked beans for them to taste right. I think I have only purchased bacon twice in my entire life.

3) There’s a lot of sugar in baked beans and if you attempt to eliminate those sugary ingredients, they don’t taste right.

4) You will seriously waste your time if you soak your beans overnight (see lesson #1). I tried them both ways and the cooking time was, surprisingly, the same.

Aside from not needing to soak the beans, I was most amazed at how much cheaper it was to make my own batch of baked beans than to buy cans of them. This is especially true for feeding a large crowd (which we were).

We had some leftover and a quick Google search led me to the realization that you can actually freeze baked beans in Ziplock bags! So, if you have some leftover, feel free to freeze them.


The final product was soft (but not mushy) beans, covered with a thick, sweet, smokey sauce. We were really pleased with the results and I would definitely make them again!

This recipe is perfect for the upcoming holiday and cookouts!

Crock Pot Baked Beans


  • 1 lb bag white navy beans
  • 2 onions, chopped
  • 6 slices of bacon, chopped
  • 1/3 cup real maple syrup or molasses
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1/2 cup bbq sauce
  • 2 Tbsp dijon mustard
  • 1/8 tsp ground cloves
  • 4 1/2 cups of hot water (may need to add more depending on your crock pot)

1) Spray your crockpot with cooking spray for easy clean up later. In a medium bowl, combine molasses, brown sugar, ketchup, bbq sauce, dijon mustard, cloves, and hot water. Whisk to combine.

2) Place beans at the bottom of your crock pot. Add the chopped onions and bacon. Pour the sauce mixture on top and stir to combine.

3) Cook on HIGH for 8 hours. Check on them after about 3 or 4 hours to see if you need to add water. You don’t want them to burn!

Servings: 18 1/2 cup servings.

Nutritional Information per Serving: Calories: 148 Carbs: 29g Fat: 1g Protein: 6g Sugar: 15g Fiber: 6g

WW PointsPlus: 3 Old points: 2

Recipe adapted from: