New England Style Crockpot Beans

A summertime staple at cookouts and the dinner table of my youth, Baked Beans represent warm weather and grilled eats.  How sad was I when I was told that I had an allergy to tomatoes and had to forgo one of my favorite side dishes?  Luckily, with a little research, I came across the difference between Southern style  and New England style beans.  Turns out folks up in Maine and their neighbor states find adding ketchup to beans is a crime akin to adding ketchup to a hotdog in Chicago.  Finally, something this South Side Irish girl had in common with Yankees out east, beans!
Traditional recipes call for a bean crock and hours of baking in the oven, which would hardly suit during the humid summers of Chi-Town.  Good thing my best friend the Crock Pot is always there to keep the heat down in the kitchen while still delivering delicious food!

New England Style Baked Beans, Grilled Corn on the Cob, and BBQ Brined Chicken. Classic Summer Fare!


  • 1 pound of beans (I used a combo of Great Northern, Small Red Kidney, and Pink Beans)
  • ½ pound of bacon, cut into 1” pieces
  • ½ medium yellow or sweet onion cut into 1” pieces
  • 2 tablespoons brown sugar
  • ½ cup molasses
  • 1 teaspoon dry mustard
  • 1 teaspoon worcestershire sauce
  • ½ teaspoon black pepper
  • 1 ½ teaspoon salt


  1. Soak beans overnight in cold water.
  2. Drain most of the liquid, leaving only a ½ of the soaking liquid in the crock.
  3. Add all ingredients to the crock, fill with water until beans are covered.
  4. Cook on LOW for 10-12 hours, monitoring water level and adding more if needed to keep beans submerged.
  5. Remove lid of crockpot during the last hour of cook time in order to allow beans to thicken.
  6. Serve with BBQ favorites and Enjoy!


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