Slow Cooker Baked Beans with Multigrain Bread and Mixed Green Salad

  • serves 4
Sandi Richard
Sandi Richard

Ease of Preparation: Easy.

Prep Time : 20 minutes

Eating Time: 20 minutes

163 Ratings
Directions for: Slow Cooker Baked Beans with Multigrain Bread and Mixed Green Salad


Slow-Cooker Baked Beans

1 ¼ cup Dry White Navy Beans

3 cup Water

1 Onion, finely Chopped

tsp Salt

½ tsp pepper

1 Tbsp Brown Sugar

½ tsp Dijon Mustard

tsp Vinegar

¼ cup Molasses

½ cup Ketchup

1 tsp Fresh Chili Paste

2 Tbsp maple Syrup

5 Bacon Slices

1 loaf of Multigrain Bread

Mixed Green Salad

½ bag Pre-Washed Baby Spinach (6 oz / 175 gms)

1 Head Leaf Lettuce

1 of a Red Onion

6 Strawberries

Poppy Seed Salad Dressing

Cashews (Optional)


Slow-Cooker Baked Beans

1. Take out equipment and ingredients.

2. The night before: Soak beans in cold water in center crock of slow cooker. Cover and soak overnight.

3. In the morning: Turn slow cooker to high. Chop onion and add to pot as you chop. Add the following to pot in this order; salt, pepper, brown sugar, mustard, vinegar, molasses, ketchup, chili paste, and maple syrup.

4. Stir until well combined.

5. Lay bacon on top and cover with lid.

6. Reduce heat to low and set timer for 7 hours.

7. When you arrive home set oven to 350ºF: Remove 1 cup of cooked beans from pot, mash and gently stir back into the pot.

8. Add water if beans seem too dry (but only a tiny bit at a time). Stir.

9. Turn oven off and pop bread in to warm.

Mixed Green Salad

1. Rinse spinach leaves and leaf lettuce in a salad spinner and spin dry.

2. Sliver the red onion.

3. Wash and slice strawberries.

4. Divide spinach and lettuce on serving plates and top with onion and strawberries.

5. Top with dressing and scatter with cashews.

6. Serve with warm multigrain bread.

See more: Slow Cook, Rice/Grain, Beans, Dinner, Nuts, Pork, Tomatoes, Lunch, Bake, Vegetables

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