Course Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free
Recipe Contributed By 365 Days of Slow Cooking

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Homemade Slow Cooker Pork and Beans

Prep Time 10 minutes
Cook Time 6 hours


  • 12 oz pinto beans, dried; 12 oz is about 2 cups of dried beans
  • 1 Tbsp salt, for soaking - optional
  • 2 8 oz cans tomato sauce, store bought
  • 1 Tbsp mustard, Dijon
  • 2 Tbsp molasses
  • 1/2 tsp salt
  • pepper, freshly ground, to taste
  • 6 pieces bacon, crispy cooked and cut into quarter inch pieces


  • In a large bowl place the dried beans (sort out any dirt or rocks). Add enough water to cover the beans by 2 inches. Add in 1 Tbsp of salt. Let the beans soak overnight for at least 8 hours. The beans will expand so make sure you have enough water and a big enough bowl.
  • After the beans have soaked, pour the beans into a colander and rinse off the beans. Place the rinsed beans into the slow cooker. Add in 4 cups of water.
  • Cover the slow cooker and cook on LOW for 6-8 hours, or until beans are to the desired tenderness. Drain off any extra water.
  • Add in 2 cans of tomato sauce, Dijon mustard, molasses, 1/2 tsp salt and pepper to taste. Gently stir. Add in the bacon and gently stir.
  • Serve immediately or turn the slow cooker to warm and serve at your leisure. The beans will stay good on warm for up to 3 hours.