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Crock-Pot Baked Beans

Rachel Ofo
Say goodbye to the store-bought variety because there's no comparison to the deep, rich flavor of these slow-cooked baked beans.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Appetizer
Cuisine American
Servings 10
Calories 239 kcal

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.

Nutrition

Calories: 239kcalCarbohydrates: 9gProtein: 0.4gFat: 23gSaturated Fat: 9gSodium: 88mgFiber: 0.4g
Keyword Crock-Pot Baked Beans
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