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
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 last can of beans? If so, you’re right, you’ll need additional liquid. I’d add a can of tomato sauce to help with that.
Laura says
I’m confused. U said to drain the beans in the recipe? So do we or don’t we?
Mary Younkin says
Yes, all of the beans except for one can of pork and beans need to be drained, Laura.
Malia says
Will this fit in a 6 quart slow cooker?
Mary Younkin says
This should fill it almost to the top, Malia.
S. Sabie says
What to do exactly with the bacon is not fully explained. Going to assume that the bacon is cut into 1-1/2 inc pieces bofore cooking it?
Mary Younkin says
The bacon is cooked and then crumbled or roughly chopped. It is added to the beans that way, as illustrated in the video. I will add a note to the recipe. Thanks!