These Slow Cooker Baked Beans are the side dish you've been searching for! This baked bean recipe is packed with thick-cut bacon and a variety of beans with a thick and delicious sauce.
Baked beans are a must-have with many different dishes. One of the most common ways to enjoy this recipe is alongside a cut of meat. This recipe is so delicious and can complement any meal that you make. This is a great recipe to make for a crowd of people at BBQs, Picnics, parties, and more!
Make sure to check out our Lemon Icebox Cake and our Creamsicle Fluff Fruit Dip. Both of these recipes work perfectly for summer get togethers.
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Ingredients
Bacon
Sweet Onion
Salt & Pepper
Red Kidney Beans
Dark Red Kidney Beans
Great Northern Beans
Black Beans
Tomato Paste
Dijon Mustard
Liquid Smoke
Maple Syrup
Chicken Broth.
Instructions
You will find complete directions at the bottom of the post.
Substitutions
- Beans - you can use navy beans and cannellini beans. White beans and pinto beans work great too.
- Dry beans - you will need to soak these overnight in a large bowl of water with 1 tablespoon of salt overnight. Once they are soft, rinse them.
Variations
- Vegetarian - just omit the bacon.
- More meat - add more bacon, ground beef, sausage or pork.
- Flavor - to really add more flavor, add in ½ cup of diced green peppers.
- Spicy - add ½ teaspoon of chipotle chili powder or 2 tablespoons of Sriracha sauce.
Equipment
For an easier clean-up and mess-free slow cooker, try using a liner!
Storage
Place any leftovers in an airtight container or Ziploc bags in the fridge. The leftovers can last for up to 4 days.
They can also be stored in freezer-safe containers or bags for up to 6 months in the freezer. You will want to make sure that the beans are cooled before placing them in the freezer.
To reheat, if, in the freezer, you will need to allow them to thaw out in the fridge before reheating on medium-low heat on the stovetop.
Top Tips
There are a ton of ways to serve this recipe! Here are a few great options that my family loves!
- Baked beans on nachos or in quesadillas or burritos! Or just add some melted cheese on top!
- Serve alongside chicken, sausage, burgers, pork, or hotdogs.
- Serve with a side of Italian pasta salad, macaroni salad, cucumber salad, or any salad really!
- To make cutting the bacon easier, I just use a pair of kitchen shears!
- Before you plan on making your baked beans, I recommend keeping the cooked bacon stored in the fridge for up to 8 hours.
FAQ
I hate to make you think about school at a time like this, but it all comes down to chemistry really. If the beans you have are filled with a boat load of calcium, it may take them a lot longer to cook and will still be hard. There are things called pectins between cells in the beans and when combined with calcium. It will form a tighter and stronger bond resulting in a very firm bean. Things like ketchup and vinegar can get in the way of the cooking process because they are so acidic. Even sugar which is high in calcium like molasses can make it very hard to cook with.
Making baked beans in the slow cooker is one of the best ways to make it! Not only is it a simple way to make the recipe, but I think the recipe comes out even thicker and creamier in the slow cooker than on the stovetop. It is also super convenient because all you need to do is add it to the cooker and let it work its magic.
In a traditional recipe, you need to allow the dried beans to soak and set them overnight to become tender before placing them in a large pot and simmering in the sauce. Right after, they will be put in the oven to bake.
More Delicious Recipes:
- Slow Cooker Apple Cinnamon Oatmeal
- Slow Cooker Pulled Pork Chili
- Healthy Baked Chicken & Rice Casserole
- Instant Pot Thai Chicken Rice Bowl
These Slow Cooker Baked Beans are the side dish you've been searching for! This baked bean recipe is packed with thick-cut bacon and a variety of beans with a thick and delicious sauce.
- 16- oz. bacon thick cut, cut into small pieces
- 1 medium sweet onion chopped
- Sea salt and black pepper to taste
- 1 15.5- oz. can red kidney beans drained and rinsed
- 1 15.5- oz. can dark red kidney beans drained and rinsed
- 2 15.5- oz. cans great northern beans drained and rinsed
- 2 15- oz. cans black beans drained and rinsed
- 6 oz. tomato paste
- 2 tablespoon Dijon mustard sugar-free
- ¼ teaspoon liquid smoke gluten-free
- 1 cup real maple syrup
- 2 cup chicken broth preferably organic
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Add chopped bacon and onion to a large skillet. Season with salt and black pepper, to taste, and cook over medium heat until bacon starts to get crispy and the onion is soft, approximately 10-15 minutes.
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Remove the skillet from heat and carefully drain excess grease. Set aside.
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Add the beans, bacon, and onion to a 6-quart or larger slow cooker crock. Top with the tomato paste, Dijon mustard, liquid smoke, maple syrup, and chicken broth, and stir to combine.
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Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir to combine. Taste and season with additional salt and black pepper, if desired, before serving. Enjoy!
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Preheat the oven to 350 degrees.
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Add all of the ingredients into an oven-safe dish and mix together.
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Cook for 2 hours until they thicken.
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Check at the 1 hr mark to see if they need more liquid.
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Add all the ingredients into a large pot and cook on medium-low heat for 1 hour until thick.
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