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Homemade baked beans with ground beef and bacon cooked in a Dutch oven, featuring tender navy beans in a rich, sweet and savory sauce.
Ashley

Baked Beans with Ground Beef and Bacon

These Slow Cooker Baked Beans are made from scratch with dried navy beans, bacon, brown sugar, molasses, and a rich savory-sweet sauce.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 pound dried navy beans
  • ½ pound bacon
  • 2 cups chicken broth
  • 1 cup water
  • ⅓ cup ketchup
  • ½ cup brown sugar packed
  • 3 tablespoons molasses
  • 1 teaspoon Worcestershire sauce
  • 1 yellow onion diced
  • 1 teaspoon mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
For Thickening (Optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

Soak the Beans
  1. Rinse and sort the dried navy beans, removing any debris.
  2. Soak the beans using one of these methods:
  3. Overnight Method: Place the beans in a large bowl and cover with water by 1 to 2 inches. Soak for at least 8 hours or overnight.
  4. Quick Soak Method: Place the beans in a large pot and cover with 2 inches of water. Bring to a boil for 2 minutes, remove from the heat, cover, and let sit for 1 hour.
  5. Drain and rinse the soaked beans before using.
Brown the ground beef
  1. In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it up as it cooks. Drain any excess grease.
Assemble the Crock Pot
  1. Add the browned ground beef to the slow cooker along with the chicken broth, water, ketchup, brown sugar, molasses, Worcestershire sauce, mustard powder, garlic powder, and onion powder. Stir to combine.
  2. Add the drained navy beans.
  3. Sprinkle the diced onion evenly over the beans.
  4. Lay the bacon slices across the top.
Cook
  1. Cover and cook on LOW for 8 hours, or until the beans are tender.
  2. Remove the bacon, chop it into bite-sized pieces, and stir it back into the baked beans.
Thicken (Optional)
  1. In a small bowl, whisk together the cornstarch and cold water until smooth.
  2. Stir the slurry into the beans.
  3. Cover and cook for an additional 15 to 20 minutes, or until the sauce has thickened.

Notes

Bacon Substitute:
If you prefer, you can substitute ½ pound of salt pork for the bacon. It provides a similar rich, smoky flavor.
Oven Instructions:
Prepare the recipe as directed, then transfer everything to a covered 4½-quart Dutch oven. Bake at 200°F for about 8 hours, or until the beans are tender. 
Cooking Time:
The suggested 8-hour cook time is an estimate. Depending on your slow cooker, the age of your beans, and your elevation, your beans may finish a little sooner or take longer. Older dried beans and higher elevations typically require extra cooking time, while fresher beans cook more quickly.

Storage

Allow the baked beans to cool completely before storing.
  • Refrigerator: Store leftovers in an airtight container for 3 to 5 days.
  • Freezer: Freeze cooled baked beans in a freezer-safe airtight container for up to 3 months.

Reheating

For best results, thaw frozen beans overnight in the refrigerator. Transfer them to a covered baking dish and let them sit at room temperature for about 30 minutes, if time allows. Bake at 350°F for 25–30 minutes, or until heated through. You can also reheat individual portions in the microwave, stirring occasionally until hot.