Slow Cooker Baked Beans
Forget the pre-made baked beans in a can, you can make these Slow Cooker Baked Beans at home in your slow cooker or crockpot.
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Servings: 12 servings
Ingredients
- 30 ounces pinto beans drained, rinsed
- 30 ounces dark red kidney beans drained, rinsed
- 1 cup ketchup
- 1 cup light brown sugar
- ½ cup yellow mustard
- ½ cup apple cider vinegar
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 2 tablespoons BBQ sauce
- 12 ounces bacon cooked, drained, and chopped
Instructions
- To a slow cooker, add the beans, ketchup, brown sugar, mustard, vinegar, water, Worcestershire sauce, BBQ sauce and half the bacon.
- Stir to combine.
- Cook on low for 3 hours.
- Remove lid and garnish with remaining bacon.
- Serve warm!
Notes
- Serve warm by keeping it in the crock or slow cooker and giving it a stir occasionally.
- Looking for some extra pizazz? Try adding smoked paprika or sautéed medium onion for a little kick!
- Store in an airtight container for up to four days! Freshen it up with a dash of brown sugar and a bit of mustard.
- To save prep time, cook the bacon in advance so it’s ready to go!
- Want even more flavor? Add chili powder, maple syrup, and some Dijon mustard.
- Large slow cooker? Double the recipe!
- Add cooked ground beef or even hot dogs to make a complete meat and beans dinner.
- Cook these in a dutch oven on the stove top if you prefer this over slow cooking.
Nutrition
Serving: 1 | Calories: 265kcal | Carbohydrates: 30g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 837mg | Fiber: 3g | Sugar: 21g
