Slow cooker baked beans are easy to make with a few pantry basics and the crockpot.
Canned navy beans, molasses, bacon, brown sugar, and a few seasonings are slow-cooked until sweet and saucy!
- Nothing beats the rich and heartiness of baked beans.
- Cooked on low for a few hours, the bacon infuses the dish with a smoky savory flavor.
- Everyone loves the sweetness of the molasses and brown sugar.
- The result is sweet, hearty, and tangy in every bite.
What You’ll Need For Baked Beans
- Beans: Canned navy beans (AKA Boston Baked Beans) are the best choice for this recipe, but you can use any beans you like. Be sure to drain and rinse them before using. If using dry beans, rinse them and soak them overnight. If time is short, you can rinse them and boil them in water for one hour. Drain before using
- Bacon: Bacon adds a smoky salty flavor to baked beans but can be omitted if you want a vegetarian version.
- Onion: Onion and bell pepper add a sweet, caramelized depth of flavor. You can also add chopped bell peppers, jalapenos, or green chiles.
- Brown Sugar & Molasses: Use these for sweetening the pot, or try maple syrup or honey.
- Ketchup & Cider Vinegar: Here’s where the tangy meets the sweet and savory, adding balance to the beans as they slow-cook. Add a dash of Tabasco or Sriracha for a little heat if you like.
Variations: Turn slow cooker baked beans into a main dish by adding chopped hot dogs, cooked Italian sausage, leftover pulled pork, or beef tips.
How to Make Crockpot Baked Beans
- Cook bacon and drain on a paper towel.
- Cook onion in leftover bacon grease (recipe below).
- Combine onion, ketchup, molasses, brown sugar, vinegar, Worcestershire, and mustard in the slow cooker.
- Add beans, pepper, ½ the bacon to the crockpot.
- Cover and cook. Garnish with reserved bacon before serving.
Storing Baked Beans
Keep leftover slow cooker baked beans in a covered container in the refrigerator for up to 4 days. Enjoy them cold or reheat them in the microwave or on the stovetop. Freeze portions in zippered bags for up to 6 months.
Baked Beans Go Great With…
Did you enjoy this Slow Cooker Baked Beans Recipe? Be sure to leave a comment and rating below.
Slow Cooker Baked Beans
Slow cooker baked beans is a hearty dish with a hint of smoky, tangy, and sweet flavor.
Prevent your screen from going dark
-
In a large skillet, over medium-high heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and set aside, reserving 2 tablespoons of bacon fat. Crumble the bacon and refrigerate for serving.
-
Add the onion to the skillet and cook until softened, stirring frequently.
-
In the bottom of a 6 quart slow cooker, combine the onions, ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, and dry mustard.
-
Add the beans, green pepper if using, and ½ of the bacon, reserve the remaining bacon for serving. Stir to combine.
-
Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
-
Garnish with reserved bacon for serving and season with salt and pepper.
Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 6 months.
Calories: 400 | Carbohydrates: 74g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 1556mg | Potassium: 1139mg | Fiber: 14g | Sugar: 20g | Vitamin A: 136IU | Vitamin C: 13mg | Calcium: 176mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish, Slow Cooker
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
