Slow Cooker Baked Beans are easy to make with a few pantry basics and your crock pot.
Canned navy beans, molasses, bacon, brown sugar and some seasonings are slow cooked until sweet and saucy!
- Nothing beats the rich and friendly of baked beans.
- Cooked over low heat for a few hours, the bacon infuses the dish with a touch of flavor salty smoked flavour.
- Everyone loves the sweetness molasses and brown sugar.
- The result is sweet, hearty and spicy in every bite.
What you will need for the baked beans
- Beans: Canned navy beans (also known as 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 you use dried beans, rinse them and leave them to soak overnight. If you are short on time you can rinse them and boil them in water for an hour. Drain before using
- Bacon: The bacon adds a salty, smoky flavor to the 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 chilies.
- Brown sugar and molasses: Use them to sweeten the pot or try maple syrup or honey.
- Ketchup and cider vinegar: This is where spicy meets sweet and savory, adding balance to the beans as they slowly cook. If you prefer, add a pinch of Tabasco or Sriracha for some heat.
Variations: Transform slow-cooked 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 the bacon and drain it on absorbent paper.
- Cook the onion in the remaining bacon grease (recipe below).
- Combine onion, ketchup, molasses, brown sugar, vinegar, Worcestershire, and mustard in slow cooker.
- Add the beans, pepper and ½ bacon to the crockpot.
- Cover and cook. Garnish with reserved bacon before serving.
Store baked beans
Store leftover slow-cooked 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 stove. Freeze portions in zip-top bags for up to 6 months.
Baked beans go great with…
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Slow Cooker Baked Beans
Slow Cooker Baked Beans are a hearty dish with a hint of smoky, tangy and sweet flavor.
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In a large skillet, over medium-high heat, cook the bacon until crisp. Transfer to a paper-towel-lined plate and set aside, reserving 2 tablespoons of the bacon fat. Crumble the bacon and refrigerate to serve.
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Add the onion to the pan and cook until softened, stirring often.
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In the bottom of a 6-quart slow cooker, combine onions, ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, and dry mustard.
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Add the beans, green pepper if using and ½ of the bacon, reserve the remaining bacon for serving. Stir to combine.
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Cook on low heat for 7-8 hours or on high heat for 3-4 hours.
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Top with reserved bacon for serving and season with salt and pepper.
Leftovers can be stored in the refrigerator in an airtight container for 4 days and in the freezer for 6 months.
Calories: 400 | Carbohydrates: 74G | Protein: 18G | Fat: 6G | Saturated fat: 2G | Polyunsaturated fats: 1G | Monounsaturated fats: 3G | Trans fats: 0.01G | Cholesterol: 22mg | Sodium: 1556mg | Potassium: 1139mg | Fiber: 14G | Sugar: 20G | Vitamin A: 136UI | Vitamin C: 13mg | Soccer: 176mg | Iron: 5mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side dish, slow cooker
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