Can you smell that? It’s barbecue season! That means grilled meats and baked beans all-around. To ditch the canned stuff, we’ve created our own baked beans in a crockpot. These pack a lot more flavor, plus they’ll make your house smell absolutely incredible while they’re cooking! This also works as a good dairy-free, gluten-free and nut-free side allergy sensitive guests can enjoy, too.
There was a time when I thought baked beans only came out of a can. And, since we did away with most pre-made, canned foods back when we started our real food pledge, that means I didn’t have baked beans for a LONG time!
Cooking Baked Beans in a Crockpot
As it turns out…I really like and missed baked beans. So needless to say, I am glad to have them back in my life and am also glad to be able to introduce them to my kids (they both gave this recipe two thumbs up – whew!). With a little easy prep, you’re well on your way to making a baked beans side that everyone will gobble up this summer.
How to Soak Dried Navy Beans
Making baked beans in a slow cooker from scratch means using whole-food ingredients to get the most out of this recipe. For that reason, we recommend using dried Navy beans! Don’t worry though, all it takes is a simple soak in the fridge overnight to make them perfect for absorbing the spices and sauces that go into this set-and-forget side.
To soak dried Navy beans: Place them in a mixing bowl or container with water that just about covers them. Leave them in the fridge for about 6-8 hours, (or overnight), and drain them in the morning before putting them in the slow cooker!
We are officially ready for summer—bring it on!