Slow Cooker Pork and Beans

Slow Cooker Pork and Beans is a simple and easy recipe that will remind you of the canned version you loved to eat as a kid but healthier!

Slow Cooker Pork and Beans

Slow Cooker Pork and Beans



1 cup dried white beans such as great northern or navy

3½ cups water, divided

2 cups tomatoes (1 lb)

1 medium onion

3 oz salt pork

4 cloves garlic, minced (4 tsp)

¾ cup tomato paste (6 oz)

1 tsp salt

1 tbsp molasses

1 tbsp brown sugar

1 bay leaf


Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse. Soaked beans can be stored in the refrigerator, tightly covered, for up to 5 days before cooking.

Place beans in a slow cooker and cover with 1½ cups water.

Chop tomatoes, onions, salt pork and garlic and add to the slow cooker.

Add tomato paste, salt, molasses, brown sugar and bay leaf. Stir to combine.

Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.

Serve on toast, rice, tortillas or naan, if desired.


4 servings, 375 calories per serving

Hack: Beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.



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8 Replies to “Slow Cooker Pork and Beans”

  1. Hello there Cynthia, 

    Thanks a bunch for the recipe on pork and beans.

    I am a guy who is slowly gaining interest in cooking and I came across this dish and really wanted to know how to prepare it.

    With your recipe, I am as good as done. Let me go get the ingredients and get started on it right away.

    Thanks again.

    1. I came up with this recipe because I LOVE canned pork and beans and want to cook a homemade version.  I hope you enjoy them!

  2. Thank you for sharing this amazing recipe with us Cynthia! I have to say that I love the simplicity of just throwing everything in the slow cooker and just let time taking care of the dish instead of me. The ingredients look simple and I can see myself enjoy this over dinner with my family. Will give it a try and tell you how it goes! 

  3. Just being able to chuck ingredients into a slow cooker seems so easy, but what if you do not have a slow cooker. Could I cook this in the oven instead? You mention that it takes 8 to 12 hours in a slow cooker, so could I cook it in the oven overnight? And if so, what temperature  do you think would be good, around 100°C, or would that be too high?

    1. Yes, you can bake these in a covered casserole or bean pot at 100°C (225℉) for 8-12 hours.  Check them occasionally and add more water if the top begins to look dry.

  4. I was wondering if we could cook dry beans in a slow cooker without soaking? So I have discovered that if you don’t soak the beans ahead of time, they will still cook. No problem with that. However, you’ll need to expand the time you cook them by about 2 hours. (I must warn you that sometimes it can take even longer, especially if the beans are old.)

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