Slow Cooker Apple Molasses Baked Beans
Trade in your heat-and-eat canned baked beans for a pot of homemade Slow Cooker Apple Molasses Baked Beans. Made with Granny Smith apples, smoked bacon and onions, this easy recipe requires just 15 minutes of hands-on prep before the slow cooker takes over to develop the rich, warm flavors.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm
Ingredients
- 8 ounces (about 6 slices) smoked bacon, chopped
- 1 medium onion, diced
- 2 Granny Smith apples, peeled, cored and diced
- 15 ounces (1 can) black beans, drained and rinsed
- 15 ounces (1 can) red kidney beans, drained and rinsed
- 15 ounces (1 can) navy beans, drained and rinsed
- ⅔ cup unsulphured molasses
- ½ cup ketchup
- ⅓ cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon cayenne pepper
Optional Toppings:
- Pickled jalapeños
- Shredded cheddar cheese
- Sour cream
- Green onions
Instructions
- Heat a pan to medium and cook bacon until crispy and golden brown, about 7 to 8 minutes. Place cooked bacon on a paper towel-lined plate. Set aside.
- Drain and discard all but 1 tablespoon of bacon grease from the pan and increase heat to medium-high. Add the onion and apples and saute until onions are just translucent, about 5 minutes.
- Transfer the bacon, onion and apples to a slow cooker. Add the beans, molasses, ketchup, brown sugar, vinegar, mustard, salt, pepper and cayenne. Cook on high for 2 hours or on low for 3 hours.
- Ladle baked beans into bowls and top each serving with desired toppings. Serve warm.
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One Comment
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Reminds me of my sister-in-law’s upstate New York baked beans with molasses and apple but she used apple cider and maple syrup rather than brown sugar. Also powdered mustard in place of Dijon mustard. Was always a favorite at church suppers in the fall whenever I brought it.