Real Recipes From Real Home Cooks ®

not too sweet dutch oven baked beans

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I have never made baked beans before. My mother made them, and my sister makes them, but I never have. I guess I didn't want to compete. Until now. These are guaranteed to be awesome. Recipe & photo: 08-06-15

yield 12 serving(s)
prep time 20 Min
cook time 9 Hr 15 Min
method Slow Cooker Crock Pot

Ingredients For not too sweet dutch oven baked beans

  • 1/4 lb
    thick-cut bacon, roughly chopped
  • 1 lg
    yellow onion, diced
  • 1/2 tsp
    kosher salt, plus more to taste
  • 8 clove
    garlic, finely chopped (about 2 tbsp.)
  • 1 lb
    dried pinto beans, soaked overnight
  • 3 c
  • 1/2 c
    packed light or dark brown sugar, plus more to taste
  • 1/4 c
    worcestershire sauce
  • 1/2 c
    dijon mustard
  • 1 Tbsp
    dry mustard
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    ground cumin
  • 1/2 tsp
    freshly ground black pepper

How To Make not too sweet dutch oven baked beans

  • 1
    In a large Dutch oven, cook bacon over medium-high heat until crisp, about 7 minutes, stirring frequently. Add onion and 1/4 tsp. of the salt; cook, stirring occasionally, 5 to 7 minutes, until onion is soft. Add garlic and cook 1 minute, stirring so it doesn't brown.
  • 2
    Add beans, ketchup, brown sugar, Worcestershire, Dijon mustard, dry mustard, chili powder, cumin, pepper, remaining 1/4 tsp. salt and enough water to just cover beans. Stir to combine and bring to a simmer.
  • 3
    Carefully transfer to a 6-qt. slow cooker and cook on LOW for 8 to 9 hours, until beans are tender. Taste and adjust seasonings before serving.