Say goodbye to the store-bought variety because there’s no comparison to the deep, rich flavor of these slow-cooked baked beans.
Ever since air fryers and pressure cookers became popular, I have to say that my Crock-Pot tends to be a bit neglected. These days, it’s all about how fast I can get dinner on the table before moving on to the next task, like homework or bathtime. But every now and then, I dust off my Crock-Pot to make something—and every time, I’m reminded that slow-cooked dishes always have way more flavor than dishes made in quick-cooking appliances.
Take these baked beans, for instance. They’re a little bit smoky from the bacon, a little bit sweet from the brown sugar and molasses, and ever so savory from umami ingredients like Worcestershire sauce and tomato paste. By slow-cooking them in the Crock-Pot, it allows these flavors to meld together and concentrate, resulting in a rich and deeply flavorful dish that a can of store-bought baked beans could never compete with.
Though the total cooking time is just over five hours, this recipe really only requires about 10 minutes of actual hands-on work. The slow cooker takes care of the rest, freeing you up to tackle other things on your to-do list. As soon as you take your first bite of these tender, succulent, sweet-and-savory baked beans, I promise you’ll be so happy you took the time to make them in the slow cooker.
Tasty tweaks
If you like heat, add in some chopped jalapeños, a dash of cayenne pepper, or some hot sauce. For a smoky touch, try chipotle paste or smoked paprika powder. To increase the veggie content of the dish, add in finely chopped bell peppers, carrots, or celery with step two. You can also experiment with other fresh herbs such as rosemary, sage, and flat-leaf parsley. Instead of bacon, try adding pulled pork or smoked sausage to the dish. Go ahead and give your culinary creativity free rein!
How do I store leftovers?
Allow your baked beans to cool completely, and then transfer them to an airtight container. You can store them in the fridge for up to 4 days. For a longer storage option, you can freeze your baked beans for up to 3 months, either in a freezer-safe storage bag or container. Transfer the beans to the refrigerator to thaw overnight. Reheat your beans either in the microwave for a quick option or in a pan on the stovetop over medium-low heat.
Serving suggestions
A big bowl of beans needs a big bowl of tortilla chips to go with it. Make sure they’re the sturdy kind; these beans are hefty. Don’t like that crunch? Serve it with some soft, fluffy Cornbread With Creamed Corn instead, or try this Jalapeño Skillet Cornbread for a bit of heat. If you plan on serving these beans as a side, let the entrée be your favorite BBQ dish, like these Slow-Cooker Root Beer Pulled Pork Sandwiches. You also can’t miss serving them with hot dogs or a Bacon Cheeseburger.
Crock-Pot Baked Beans
Ingredients
- 1 tablespoon olive oil
- 8 ounces bacon uncooked and diced
- 1 onion finely diced
- 3 cloves garlic crushed
- 1 can pinto beans (15 ounces) drained and rinsed
- 1 can kidney beans (15 ounces) drained and rinsed
- 1 can Great Northern beans (15 ounces) drained and rinsed
- 3 tablespoon brown sugar
- 1 tablespoon tomato paste
- 2 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 sprigs fresh thyme
Instructions
- In a cast-iron skillet over high heat, drizzle in the olive oil and fry the bacon bits until they are crispy (about 5-8 minutes).
- Remove the bacon from the pan and turn the heat to medium-low. Then, sauté the onions and garlic in the bacon fat for 4-5 minutes.
- In the bowl of your Crock-Pot, pour in the three types of beans, cooked bacon, onions, garlic, and the rest of the ingredients. Stir together, and then put the lid on. Cook on low for 4-5 hours.
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