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
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.
This is the best bbq beans recipe ever! It matches a few fresh and simple ingredients with navy beans for a hearty and healthy meal. And clean-up is a snap!
Best BBQ Beans
- ⅔ cup dried navy beans
- 2 cups water
- 3 oz salt pork, chopped with rind removed
- 1 onion, chopped (1 cup)
- 1 jalapeno pepper, chopped (2 tbsp)
- 2 cloves garlic minced (1 tbsp)
- 1 cup chicken bouillon
- 1 cup sweet and spicy barbecue sauce
Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
Saute salt pork and onions in a large saucepan over medium-high heat until onions are tender (5-7 minutes). Add peppers and garlic. Saute until fragrant, about 1 minute.
Add bouillon and beans to the saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Add more bouillon, if necessary.
Add barbecue sauce and simmer, uncovered, for 30 minutes or until the sauce is thickened.
Hack: Freeze leftover portions sealed in serving-sized portions for future use. Allow to thaw completely in the refrigerator before reheating.
Hack: One cup of frozen onions can be substituted for fresh onion in this recipe. Dehydrated onions and/or garlic can also be used.
Hack: One 15 oz. can of navy beans, drained and rinsed can be substituted for the dried beans in this recipe.
Hack: Feel free to use your favorite white bean in this recipe or whatever you have on hand!
Hack: Mix things up by adding your favorite veggies such as bell peppers or carrots.
Did you know? Navy beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Suggestion: Serve with jalapeno cheddar cheese cornbread, if desired.