These made-from-scratch Slow Cooker Baked Beans are simple to make, loaded with bacon, and are the perfect side for a barbecue.
© CentsLess Meals
Slow Cooker Baked Beans
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I’ve never been too crazy about baked beans but will eat them with my burger if served at a barbecue. Sometimes baked beans are made with what seems like a gallon of sugar or just taste like they’re from a can. Is it too much to ask for baked beans that don’t taste like a dessert and are made from scratch?! With this Slow Cooker Baked Beans recipe, the answer is no! These are perfectly sweetened, are loaded with bacon, and they’re made using dried beans. No cans here and still super easy.
So, despite being called “slow cooker baked beans”, these aren’t actually baked which is awesome because then you don’t heat up the whole house when it’s already 100+ degrees outside.
Since this recipe uses dried navy beans, you’ll need to prep the beans by rinsing and then soaking them overnight. Or if you’re forgetful like me, you can do the quick method where you boil them for an hour.
Then all you have to do is cook the bacon with the onion and green pepper, add in the other ingredients and place it all in the slow cooker to work it’s magic. Eight hours later, your home will smell of sweet beans and bacon and you won’t be able to resist stealing a spoonful or two.
Serve your Slow Cooker Baked Beans alongside some juicy burgers or Baby Back Ribs and you’ll be in barbecue heaven. Enjoy!
- 3 cups dried navy beans
- 1 pound bacon cut into 1/2 inch pieces
- 1 onion diced
- 1 green bell pepper diced (optional)
- 1 tablespoon kosher salt
- 1 tablespoon ground mustard
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 15 ounce can tomato sauce
- 3/4 cup brown sugar
- 1/4 cup molasses
- 4 cups vegetable broth
Rinse the beans and then soak overnight (at least 8 hours) or boil for 1 hour. Drain and then add to the slow cooker.
In a large skillet, cook bacon, onion, and bell pepper (optional) over medium heat for 6-8 minutes or until bacon fat renders enough to soften the onion.
Stir in the salt, mustard, black pepper, cayenne pepper, tomato sauce, brown sugar, and molasses and then add it all to the slow cooker with the beans. Mix in the vegetable broth and then cover and cook on low for 8 hours or until beans are tender. Stir occasionally if possible.
If you want the sauce thicker, let the beans cook on high uncovered for the last 30 minutes.
More sides to enjoy at your barbecue: