Slow Cooker Baked Beans with Molasses

Slow Cooker Baked Beans With Molasses

June 11, 2016   6 Comments

These slow cooker baked beans with molasses are vegetarian and will outperform any can of baked beans.

This recipe makes seven cups of beans and you can bring it in your slow cooker so the beans remain warm. I love these as a side for anything at a BBQ because they go so well with hot dogs, corn, coleslaw – you name it.

Beans, of course, are loved by vegetarians and your gluten-free crowd. Because I added molasses this is also a kid pleaser.

Don’t tell anyone this, but these beans are high in manganese, magnesium, potassium, selenium, thiamin, and vitamin B6. You get a lot of bang for your calorie buck with beans.

If you want to work with canned beans try my Chipotle Copycat Black Beans or

Black Bean Blender Brownies. They are both ridiculously easy.

There is one ingredient in these slow cooker baked beans that many of you will not have in your pantry. Liquid smoke can be found next to the barbecue sauces in the grocery store and NO – it is not like adding cigarettes to your beans.

Liquid smoke is made by channeling smoke from smoldering wood chips into a vapor. They remove the tars and resins and you get a smoke-flavored liquid that tastes really good and isn’t that different from other types of flavorings (like vanilla which is the essence of vanilla beans). Look for Wright’s Liquid Smoke – it doesn’t have additives such as salt, vinegar, or molasses and retails for $1.99 a bottle.

The liquid smoke adds back the flavor that you would have added had you used some pork fat or a ham hock - and it works! I use a ham hock for kidney beans in my book and it is super tasty (but obviously not vegetarian).

I did not soak the beans before I put them in the slow cooker and the texture was perfect. I believe with smaller beans it isn’t as necessary to soak them. If you do soak them, the cooking time will be shortened. Keep an eye on them so they don’t get too mushy.

What do you bring to BBQ's?

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Slow Cooker Baked Beans with Molasses Recipe

Makes 7 cups

1 medium onion, chopped
1 teaspoon chili powder
1 pound dried pinto beans, rinsed
1 teaspoon liquid smoke such as Wright’s Liquid Smoke
5 cups water

1 cup ketchup
¼ cup molasses
¼ cup Dijon mustard
¼ cup cider vinegar

Put onion, chili powder, pinto beans, liquid smoke, and water into a 6 quart slow cooker and cook on high for 3-4 hours or until the beans are tender. Drain the beans and put them back into the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar and mix until blended. Heat on low for 20 minutes or until bubbling.

A ½ cup serving is 154 calories, 0.7 g fat, 0.0 g saturated fat, 30.1 g carbohydrates, 8.2 g sugar, 7.5 g protein, 5.5 g fiber, 252 mg sodium, 5 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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6 Comments:

I love homemade baked beans but there is always too much left over. 14 servings with just 2 people........Can they be frozen???

on June 11, 2016

Can this be doubled?

on June 11, 2016

Thanks, Lisa! I can't wait to try this. On a side note, have curious to know if you've tried the Insta-Pot pressure cooker (and myriad other things it seems?).

on June 11, 2016

Can you freeze the baked beans

on June 11, 2016

I freeze cooked pinto beans, white northern beans all the time....I freeze mine in individual sizes, so when I want a bowl, I just take out one container.....I freeze left over corn bread also....both do great....so I really don't see why you can't freeze baked beans....I would freeze just a little and try them, that way you would know if they can be frozen or not.....

on June 12, 2016

Baked beans, mmmm. I don't own a slow cooker but can achieve the same results with my oven set at 200degrees or so. I use a real Boston Baked Bean Pot and the recipe enclosed with the pot. I do tweak the recipe a bit to experiment with flavor. One change that works for me, is to stud a small onion with about 6-8 cloves and tuck it down deeply into the pot. I also like to add a big diced carrot. After a long soak of the beans, usually overnight, I bake them overnight #2. [It does requires a bit of forethought.] They smell amazing in the morning wafting all through the house! And bringing that cute pot to the table [or a picnic] always produced yummy sounds. At Christmas I put a red bow on the pot and fill it with ginger cookies.
Here is the info on this Bean Pot for anyone interested: http://www.potshopofboston.com/collections/bean-pots

@Karen-you can buy a smaller pot to suit your needs.

on June 13, 2016


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