Slow-Cooked Molasses-Honey Baked Beans

This baked beans recipe is an (updated) old Mack family favorite. Now, it's one of the staples our friends look forward to at Huber gatherings. It has a long list of “goes with” … hot dogs, hamburgers, roast pork, barbecued chicken. You name it. Honestly, these baked beans make a meal in and of themselves. They also freeze really well, which makes them ideal to pull out for camping or ski trips, when we know we'll be feeding a crowd.

slow-cooker-molasses-honey-baked-beans

2 pounds dried cannellini beans
8 ounces center-cut bacon, cut crosswise into 1/2-inch strips
2 medium onions, diced
1-½ cups molasses
1-½ cups ketchup
½ cup honey

2 tablespoons garlic powder
1-½ tablespoons dry mustard
1 tablespoon sea salt
1 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg

Soak cannellini beans in cold water over night and drain. Place beans in a large pot, cover with cold water by 2 inches, and bring to a boil. Lower heat and simmer for 1-1/2 hours, until just softened. Drain and reserve liquid.

While beans are boiling, brown the bacon and onion in a large skillet for 15-20 minutes, until both are deep golden brown. Spoon off excess fat. Pour 1/4 cup cold water into pan and scrape up anything stuck to the bottom. Remove from heat.

Pour beans into a slow cooker. Add bacon mixture and remaining ingredients and stir to mix well. Pour enough of the reserved cooking water to cover beans by 1/2 inch. Stir again. Cook on high for 6 to 8 hours (add more cooking water if beans look dry and cracked).

Note: If not using a slow cooker, cook in a Dutch oven (you can sauté the bacon and onion in the same pot) at 250 for 6-8 hours, until beans are tender and deep brown.

Serves 32

Prep time: 15 minutes

Cook time: 7 hours

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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