Slow Cooker Baked Beans Recipe
Slow Cooker Baked Beans with bacon, brown sugar, and BBQ seasoning. Way better than canned, cooks hands-off for 3 hours!
Print
Pin
Servings: 12
Ingredients
- 30 ounces pinto beans drained, rinsed
- 30 ounces dark red kidney beans drained, rinsed
- 1 cup ketchup
- 1 cup light brown sugar
- ½ cup yellow mustard
- ½ cup apple cider vinegar
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 2 tablespoons BBQ sauce
- 12 ounces bacon cooked, chopped
Instructions
- To a slow cooker, add the beans, ketchup, brown sugar, mustard, vinegar, water, Worcestershire sauce, BBQ sauce and half the bacon.
- Stir to combine.
- Cook on low for 3 hours.
- Remove lid and garnish with remaining bacon. Serve warm!
Notes
- Cook bacon in advance to save time and it's ready to go when you need it!
- Keep warm in the slow cooker on warm setting. Stir occasionally.
- Add smoked paprika or sautéed onion for extra flavor.
- Don't skip the BBQ seasoning. Two tablespoons make a huge difference!
- Use a large slow cooker if doubling the recipe.
- Cook in a Dutch oven on the stovetop if you prefer that over slow cooking.
- Freshen up leftovers with a dash of brown sugar and mustard before reheating.
- Try maple syrup and Dijon mustard for different flavor profile.
- Drain and rinse canned beans well before adding to reduce sodium.
Nutrition
Serving: 1 | Calories: 415kcal | Carbohydrates: 61g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 559mg | Potassium: 784mg | Fiber: 12g | Sugar: 24g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 4mg
