Crockpot Baked Beans Recipe
Crockpot baked beans are sweet, smoky, and packed with bacon, BBQ sauce, brown sugar, and 3 kinds of beans for an easy cookout side.
Servings 8
Calories 364kcal
Ingredients
- 6 slices bacon
- 31 ounces canned red kidney beans drained (2 cans)
- 15.5 ounces canned great northern beans drained (1 can)
- 15.5 ounces canned pinto beans drained (1 can)
- ½ large white onion peeled and finely chopped
- 4 cloves garlic minced (1 tablespoon)
- 1 cup honey barbecue sauce
- ¾ cup ketchup
- ¼ cup dark brown sugar packed
- 2 tablespoons Worcestershire sauce
Instructions
- Place a large skillet over medium heat. Arrange 6 slices bacon in a single layer and cook until crispy, flipping as needed, about 12-15 minutes. Transfer to a paper towel-lined plate to drain. Once cooled, chop into small pieces.
- Add the crumbled bacon, 31 ounces canned red kidney beans, 15.5 ounces canned great northern beans, 15.5 ounces canned pinto beans, 1/2 large white onion, 4 cloves garlic, 1 cup honey barbecue sauce, 3/4 cup ketchup, 1/4 cup dark brown sugar, and 2 tablespoons Worcestershire sauce to a slow cooker and stir to combine.
- Cover and cook on LOW for 6 hours. Stir halfway through the cook time if possible.
- Serve immediately or turn the slow cooker to WARM until ready to serve.
Notes
- For vegetarian baked beans, omit the bacon and add a small splash of liquid smoke if desired.
- For smokier beans, use hickory BBQ sauce or add liquid smoke to taste.
- For thicker beans, cook uncovered on HIGH for the last 20 to 30 minutes, stirring occasionally.
- For a heartier version, stir in cooked ground beef, sausage, or pulled pork.
- Keep on WARM for serving at parties or potlucks, stirring occasionally.
Nutrition
Calories: 364kcal | Carbohydrates: 62g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 1082mg | Potassium: 845mg | Fiber: 11g | Sugar: 24g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 4mg
