Craving a delicious and easy slow cooker baked beans recipe? This hearty dish combines savory bacon with a perfect blend of sweet and smoky flavors, making it a guaranteed crowd-pleaser!
Baked beans are one of my favorite sides for a barbecue meal. Whenever Ben makes his delicious smoked brisket on the Traeger, I always whip up this dish, and he raves about the beans just as much as his brisket. The best part? We love combining the two for the ultimate leftover treat!
Why Make Beans in a Slow Cooker?
You can certainly use this recipe to bake the beans in the oven for about an hour, but if you choose to let them stew in the slow cooker for several hours, you'll unlock a whole new level of flavor. The slow cooking process allows the ingredients to meld beautifully, resulting in richer, deeper flavors that make each bite even more satisfying. Plus, the convenience of the slow cooker means you can set it and forget it, allowing you to enjoy a hassle-free cooking experience while the beans develop their delicious taste.
Ingredients
While the ingredient list for slow cooker baked beans may look lengthy, each one is simple yet contributes to a rich and delicious flavor. Here’s what you’ll need:
- 1 lb bacon, chopped
- 1 cup diced yellow onion
- 1 red bell pepper, seeded and diced
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 cup ketchup
- ½ cup molasses
- ¼ cup dijon mustard
- ¼ cup packed light brown sugar
- ¼ cup water
- 2 tablespoons apple cider vinegar (can use white vinegar)
- 1 tablespoon Worcestershire
- 3 (15-oz) cans Great Northern beans, drained and rinsed
- 1 (15-oz) can red kidney beans, drained and rinsed
- ½ cup favorite barbecue sauce (preferably a smoky flavor)
What Beans Work Best for Baked Beans?
I typically use Great Northern beans and red kidney beans, but you can mix and match any variety you prefer. Black beans, white beans, pink beans, or red beans are all great options for this recipe! Just avoid using pre-made canned baked beans.
How to Make Slow Cooker Baked Beans
While prepping the ingredients for the slow cooker may seem overwhelming, the effort is well worth it. Once everything is in the crock pot, you can simply set it and let it cook! To make slow cooker baked beans, follow these simple steps:
- Cook bacon in a cold Dutch oven over medium heat until browned, about 10 minutes.
- Drain excess grease, leaving 3 tablespoons.
- Add onion, bell pepper, black pepper, paprika, and salt; cook until veggies soften, about 5 minutes.
- Combine remaining ingredients in a slow cooker.
- Stir in bacon and veggies, then cover and cook on low for 6 hours.
I use the Ninja Possible Cooker, which has a sauté setting, allowing me to do all the steps right in the slow cooker bowl. If your slow cooker has this feature, you can do the same and keep it to just one pot!
Storage and Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave for about 30 seconds at a time until warmed through.
What to Serve with Baked Beans
As mentioned earlier, we usually make these baked beans when Ben smokes a brisket, but they pair well with a variety of meals, including:
No picnic meal is complete without these baked beans at the table!
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Photos by Lindsay Evers Photography
Recipe Card
Slow Cooker Baked Beans
Ingredients
- 1 lb bacon chopped
- 1 cup diced yellow onion
- 1 medium red bell pepper seeded and diced
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 cup ketchup
- ½ cup molasses
- ¼ cup dijon mustard
- ¼ cup packed light brown sugar
- ¼ cup water
- 2 tablespoons apple cider vinegar (can substitute white vinegar)
- 1 tablespoon Worcestershire
- 3 15-oz cans Great Northern beans , drained and rinsed
- 1 15-oz can red kidney beans , drained and rinsed
- ½ cup favorite bbq sauce preferably a smoky flavor
Instructions
- Place bacon in a cold Dutch oven or large pot and cook over medium heat until browned, about 10 minutes.
- Use a paper towel with tongs to drain all but 3 tablespoons of the bacon grease. Add the onion, bell pepper, black pepper, paprika and salt. Cook and stir until veggies just start to soften, about 5 minutes.
- Combine the rest of the ingredients into the bowl of a 6 or 7 quart slow cooker. Add the bacon and veggie mixture to the slow cooker bowl; stir to thoroughly combine.
- Cover and cook on low for 6 hours.
Notes
- Any combination of white, black, pink or red beans can be used. Avoid using canned pre-made baked beans.
- If your slow cooker has a saute setting, you can skip dirtying a separate pot and complete step #1 in the bowl of the slow cooker using the saute setting. (I use my Ninja Foodi Possible Cooker)
- Can prepare on stovetop in 6 quart Dutch oven and then bake, uncovered, at 350F for 45 minutes or until bubbly.
- Nutrition information is an estimate only and will vary.
