Slow Cooked Baked Beans



1 pound dried beans (navy beans,Great Northern, pinto, etc.)
1/3 cup brown sugar
1/3 cup molasses
1/4 cup tomato sauce
2 tablespoons yellow mustard (optional)
1 tablespoon white balsamic vinegar or cider vinegar
salt and pepper to taste


  1. To cook the beans, first sort beans by removing and debris, stones or pebbles. Rinse and then place in slow cooker covered with 2 inches of water and let soak overnight.

  2. In the morning, drain the beans then place the beans back into the slow cooker.

  3. Add the remaining ingredients to the slow cooker

  4. Add 2 1/2 cups fresh water and a pinch of pepper and salt

  5. Cook on Low for 8 hours or High for 4 hours.

  6. Check for seasoning before serving.