Classic baked beans

Chatelaine 2

( 76 ratings )

Preparation time:
10 minutes
Cooking time:
600 minutes
6 Servings
John Cullen

John Cullen


  • onion, finely chopped
  • slices bacon, chopped
  • 1/2 cup fancy molasses
  • 1/2 cup ketchup
  • 1/4 cup Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp hot red-chili flakes
  • 2 cups dry navy beans, rinsed
  • 341 mL bottle regular or de-alcoholized beer


  • Stir onion with bacon, molasses, ketchup, Dijon, salt and chili flakes in slow-cooker insert. Stir in beans, beer and 3 cups of water until combined. Cover and cook on low until beans are tender, about 10 hours. Serve with baguette slices topped with grated cheese and broiled. Beans will keep well, refrigerated, up to a week.

Testing Tip

We were surprised (but thrilled) that dry navy beans do not need to be soaked for this recipe. Beer can be replaced by 1 1/3 cups water.

Nutrition (per Serving)

17 g
71 g
11 g
656 mg

2 comments on “Classic baked beans

  1. Not sure what I did wrong as it seemed such a simple recipe but 2 days later, the beans are still crunchy. I also found the molasses flavor to be overwhelming so added some more ketchup and sugar and that seems to have mellowed it out. Would probably make it again but would soak the beans first and wouldn’t add as much water-it’s very runny.


  2. I have not tried this recipe “yet” but in the past I have found that I never get dried beans to cook properly with tap water so I always use bottled spring water to ensure tender results


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