Slow Cooker Baked Beans – Spend With Pennies

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!

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

1. Cook bacon and drain on a paper towel.
2. Cook onion in leftover bacon grease (recipe below).
3. Combine onion, ketchup, molasses, brown sugar, vinegar, Worcestershire, and mustard in the slow cooker.
4. Add beans, pepper, ½ the bacon to the crockpot.
5. 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.

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Slow Cooker Baked Beans

Slow cooker baked beans is a hearty dish with a hint of smoky, tangy, and sweet flavor.

Prep Time 20 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Cook ModePrevent 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.

The beans will thicken as they cool. To thicken the beans further, remove the lid and cook on high for an additional 30 minutes before serving.
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

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