Name: Slow-Cooker Brown Sugar Baked Beans
Prep time: 10 min
Cook time: 720 min
Total time: 730 min
Ingredients: 1 lb Dried White Beans ((look for Navy or Great Northern)); 1 lb Bone-In Short Ribs; 1 Onion, chopped; 2/3 cup Brown Sugar; 2/3 cup Ketchup; 4 cups No-Sodium Beef Broth; 1 Tbsp Molasses; 2 tsp Salt

These slow-cooker brown sugar baked beans are seriously easy. Pour a bunch of delicious ingredients in the slow-cooker and hours later, your house will smell crazy good and you’ll have enough of these beans to serve a crowd. Brown sugar makes them sweet and the secret ingredient that gives them amazing savory flavor? Short ribs.

With the three day weekend ahead, hopefully you’ve got a whole lot of relaxing planned. Maybe a few house projects (just me?). Maybe a potluck or two. I can’t help with the projects, but need a quick, easy, seriously delicious dish to take to a BBQ this weekend?

That I can help with.

And this recipe is the definition of easy. All you need is a few ingredients and a few hours. Dump everything in the slow-cooker and get on with your life.

And when it’s done cooking….look out. They won’t last long.

I could eat these brown sugar baked beans for breakfast.

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5 from 2 votes

Slow-Cooker Brown Sugar Baked Beans

Pour a bunch of delicious ingredients in the slow-cooker and hours later, your house smells ridiculously good and you have enough of these beans to serve a crowd. Brown sugar makes them sweet and short ribs pack them full of savory flavor.

Prep Time10 mins

Cook Time12 hrs

Total Time12 hrs 10 mins

Course: Side Dish

Cuisine: American

Keyword: feed a crowd, potluck recipe, slow cooker recipe

Servings: servings

Calories: 326kcal

Author: Jess Smith via Inquiring Chef

Equipment

4-quart or 6-quart Slow Cooker

Ingredients

1 lb Dried White Beans (look for Navy or Great Northern)
1 lb Bone-In Short Ribs
1 Onion, chopped
2/3 cup Brown Sugar
2/3 cup Ketchup
4 cups No-Sodium Beef Broth
1 Tbsp Molasses
2 tsp Salt

Instructions

Combine all ingredients in the bowl of a slow-cooker. Stir to combine.
Set slow-cooker to low and cook until beans are tender, 8 to 12 hours. (See note.) Halfway through cooking, open the slow-cooker and give the ingredients a good stir.
When beans are finished cooking, remove the short rib bones and stir to break up any large pieces of meat.
Beans can be refrigerated for up to 4 days - just reheat and serve!

Notes

Dried beans have a mind of their own. I don't find that there is any need to soak these before cooking, but the cook time does vary. How long they take to cook depends on the age of the beans which you can't really know when you buy them. SO, plan for a window of time between 8 and 12 hours. It's hard to overcook them, so if you want to keep things simple, cook them overnight and just reheat them when you're ready to serve.

Nutrition

Hope you have a fun long weekend ahead friends! We’re planning on lots of ice cream and a few dips in the pool…

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Comments

Platt College

September 18, 2016 at 5:46 pm

This baked bean recipe looks great for a picnic or sunday afternoon lunch

Dawn

January 06, 2020 at 2:58 pm

Is the no sodium beef broth vital? And do you have any thoughts on using honey instead of molasses? or have you tried any other porks? Thanks so much!