Slow Cooker Baked Beans are chock-full of bacon and beef, sweetened with molasses and then slowly cooked until thick and sweet. If you’ve been reading this blog for long at all, you might notice that I very rarely name anything “the best.”
There are many foods that we love and that we make over and over, but for something to be labeled the best, I feel like it needs to be a “wow” food.
You might be thinking that these are just baked beans, how amazing can they be, right? Well, they are pretty darn amazing as it turns out.
Slow Cooker Baked Beans
Our friend, Tony, brought these beans to a barbecue at our house two years ago and they blew me away.
These beans are so tasty, so full of meat, so sweet and hearty, I might have “accidentally” tucked a container of Tony’s leftovers deep into my fridge and then forgotten to give them to him at the end of the night. Later, I asked him if he’d please send me the recipe and lucky for all of us, he was happy to share it.
We have made these beans so many times since then, I couldn’t possibly keep count. I’ve served them with Beer and Garlic Grilled Chicken, Memphis Style Dry Ribs, Garlic and Paprika Rubbed Steaks, and just about any other main dish you can imagine.
These baked beans are fantastic as a side dish, but honestly, I could happily just eat the beans on their own. This recipe really is outstanding. Thanks again, Tony!
Kitchen Tip: I use this slow cooker to make this recipe.
Crockpot Baked Beans Recipe
- Drain all the beans, except for one can of Pork & Beans.
- Combine the ground beef, bacon, kidney beans, white beans, Pork & Beans, onions, brown sugar, ketchup, molasses, and yellow mustard in the crockpot.
- Heat on HIGH for at least 4 hours or on LOW for 8 hours.
The BEST Slow Cooker Baked Beans
Ingredients
- 1 pound ground beef cooked, crumbled, and drained
- 1 pound bacon cooked
- 2 tablespoons bacon drippings
- 3 14 ounce cans kidney beans
- 3 14 ounce cans white beans
- 3 14 ounce cans Pork & Beans
- 3 small onions about 2 cups worth chopped 1/2" or smaller
- 1 cup light brown sugar
- 1 cup ketchup
- 1/2 cup molasses
- 3 tablespoons yellow mustard
Instructions
- Drain all the beans, except for one can of Pork & Beans. Combine all ingredients in the crockpot and heat on HIGH for at least 4 hours or on LOW for 8 hours. Enjoy!
{originally published 5/20/14 – recipe notes and photos updated 7/14/16}
Here are some more side dish recipes you might like:
Memphis Style Coleslaw by Barefeet In The Kitchen
Basil and Mint Melon Salad by The Noshery
Ranch Potato Salad with Bacon and Eggs by Barefeet In The Kitchen
Asian Coleslaw by Simply Recipes
Tee says
Going to make these beans for the forth of July glad they are for the crockpot because my oven just die on us. Thank for the recipe and I love beans.
Fran says
Could you substitute Splenda brown sugar blend for the brown sugar?
Barbara says
Love your baked beans and will make them when I need to.
Michael Bruggink says
I noticed the ammount of beans do not change when you increase the serving size
Mary Younkin says
You’ll need to increase quite a bit before you’d add another can of beans. This is a HUGE recipe to begin with, Michael.
Kate says
This recipe was in a phamplet enclosed with a crock pot from the early 1980s. It’s delicious with a little liquid smoke added.
Michelle says
These are AWESOME!
Baker says
Just took this to a company barbecue, and it was a HUGE hit. Was even told by my fellow foodie that they were excellent, best baked beans he’s ever had. Ever. Will definitely add this to my recipe list.
Margaretanne Fineo says
Can I make these without the ground beef?
Will it taste just as good??
Mary says
Yes, these beans are still delicious without the ground beef.
Chef Takajoke says
No! Absolutely not! If you do, it will create a super massive black hole in the middle of the universe and destroy the entire solar system including earth!!!
Corry says
I am from Australia and have not seen a tin of Pork and Beans. Are you able to explain a little further what this is please??
Mary Younkin says
Here’s the technical answer: What is in canned Pork and Beans? I imagine that you can make them yourself or change this Baked Beans recipe up a bit to get similar results without them. However, I haven’t tried that myself. I hope that helps!
Peter (New Zealand) says
Looking through the info about ‘Pork and Beans’ it looks like salted pork similar to ham or bacon is mixed in with the beans. I am in the same situation in NZ, (Pork n Beans not being available here), so I will try it with a sprinkling of ham or bacon mixed through. Just use your judgement according to the total amount that you are making.
Mary Younkin says
I hope you love the beans, Peter!
evelyn says
wish u had one for four poeple that would be nice
Mary Younkin says
Hi Evelyn, you can adjust the serving amount (and ingredient portions accordingly) by clicking on the number of servings and sliding the marker up or down. I hope that helps!
Lynn says
Made these with vegetarian baked beans and zero meat and they were delicious!
Mary Younkin says
I’m so happy to hear that they were delicious that way, Lynn!
Brenda Ballinger says
I want to make these tonight but I am unsure of which white beans to use, Great Northern, white kidney beans or cannoli? Thank you.
Mary Younkin says
Any of those will work nicely, Brenda. I typically use Great Northern.
Janelle says
There’s no t enough liquid? Did we miss a step to add water or another liquid? They’re going to burn if we leave them like this?!
Mary Younkin says
There should be plenty of liquid in this recipe, Janelle. By any chance, did you drain the beans? If so, you’re right, you’ll need additional liquid. I’d add a can of tomato sauce to help with that.
Malia says
Will this fit in a 6 quart slow cooker?
Mary Younkin says
This should fill it almost to the top, Malia.