Slow-Cooker Yankee Bean Pot

Slow-Cooker Yankee Bean Pot

2 Reviews
From: EatingWell Magazine October 1998

We've updated this old-fashioned American favorite, taking advantage of the gentle, uniform heat of a slow cooker. Instead of the traditional salt pork, this recipe uses lean Canadian-style bacon.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound dried navy or great northern beans
  • 1 teaspoon canola oil
  • 2 medium onions, chopped
  • 4 ounces Canadian-style bacon, diced (3/4 cup)
  • 6 cloves garlic, minced
  • 1 teaspoon dried thyme leaves
  • Pinch of crushed red pepper
  • 1/4 cup pure maple syrup, or molasses
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dry mustard
  • 1/2 pound smoked ham hock, pork neck bones or turkey wings (optional)
  • 3 cups boiling water
  • 2 bay leaves
  • 1-2 tablespoons cider vinegar
  • Hot sauce, such as Tabasco, to taste
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Place beans in a large bowl and cover with cold water. Let soak for at least 8 hours or overnight. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.)
  2. Drain and rinse beans. Place in a slow cooker.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add onions and bacon; cook, stirring often, until onions are softened and light golden, about 5 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute more. Add to the beans.
  4. Add maple syrup (or molasses), ketchup, Worcestershire and mustard to the beans; stir to combine. Bury ham hock (or neck bones or turkey wings), if using, in the beans. Add boiling water and top with bay leaves.
  5. Cover and cook until the beans are tender, about 4 1/4 hours on high or about 11 hours on low. Remove the bay leaves and bones. Season with vinegar, hot sauce, salt and pepper. Serve hot.
  • Make Ahead Tip: Cover and refrigerate for up to 4 days.
  • Start soaking beans a day ahead.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Per serving: 272 calories; 2 g fat(0 g sat); 9 g fiber; 48 g carbohydrates; 16 g protein; 214 mcg folate; 7 mg cholesterol; 12 g sugars; 69 IU vitamin A; 4 mg vitamin C; 120 mg calcium; 4 mg iron; 306 mg sodium; 903 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1/2 other carbohydrate, 1/2 vegetable, 2 lean meat

Reviews 2

June 13, 2012
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By: sylvia.and.wilbert
Portion size is deceptive Recently I got more interested in using dried beans, which over all do take more time to prepare, but there are also advantages. The part of this recipe that bothers me a lot is the deceptive presentation of amount of calories. 8 servings of 0.75 cup equals to 4 servings of 1.5 cups, which seems more reasonable to me. Which makes a serving over 500 calories. I made this recipe with 1 cup of dried beans and I end up with 4 reasonable servings. Didn't sit down to calculate out calories, but I don't see a reason to worry. Eating Well dropped here the ball with deceptive serving size presentation, please revise this recipe.
April 02, 2010
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By: jdmordal
Very good, have made this several times now, family favorite. Usually cook a roast in the crock pot while making the beans.