Put the quintessential American barbecue food on autopilot with this Slow-Cooker Baked Beans recipe!
I went to a lot of cookouts as a kid. My grandparents, parents, and numerous aunts and uncles took turns hosting barbecues to celebrate birthdays, graduations, and the like. There were usually a variety of meats to choose from—burgers, chicken, sausages—and plenty of sides, like coleslaw and potato salad. But always, I gravitated toward the big slow cooker full of baked beans.
I could go on and on about how beans are the perfect food. I make beans weekly in my house—always a different bean, always a different style. They’re full of fiber, they’re low in fat, and they’re perfect with a little bit of smoked meat and a long, slow cook.
I’m a bean fan, and that’s why my baked beans recipe has three different types of beans in it. The different textures truly make this side dish sing! This recipe utilizes the smokiness of bacon, the sweetness of brown sugar and molasses, the slight acidity of tomato paste and ketchup, and an aromatic blend of herbs and garlic to make a perfect complement to any barbecue. Try it out and see how satisfying baked beans can be!
Tips for perfect baked beans
- Go low and slow: The slower your beans cook, the better they absorb the sweet and savory sauce.
- It’s easy to adjust the sweetness: If you prefer your beans less sweet, cut down on the sugar, molasses, or ketchup. Alternatively, you can add a touch more molasses if you prefer them sweeter.
- A quick way to reduce the liquid: If your sauce is a little watery, take the lid off during the last hour of cooking.
- Dazzle the dish with garnishes: Before serving, enhance the flavor with a sprinkle of fresh thyme or parsley.
How do I store leftovers?
Any leftover baked beans can be stored in an airtight container in the fridge for up to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. Thaw them in the fridge overnight before reheating, then reheat your beans slowly on the stove, adding a splash of water if the sauce is thick. You can also use the microwave; just stir it every now and then so that it heats evenly.
Serving suggestions
Every pot of baked beans needs a barbecue! Serve these beans with Easy Smoked Ribs, barbecued chicken, or BBQ Hamburgers. If you don’t feel like lighting up the grill, no worries—you can always make these Easy Oven-Baked Baby Back Ribs or some Baked BBQ Chicken Breast. For something different, serve them over baked potatoes or topped with Sunny-Side-Up Eggs.
Slow-Cooker Baked Beans
Ingredients
- 2 tablespoons olive oil
- 8 ounces smoked bacon diced
- 2 red onions finely diced
- 3 cloves garlic crushed
- 1 can white beans (15 ounces)
- 1 can butter beans (15 ounces)
- 1 can kidney beans (15 ounces)
- ½ cup ketchup
- 2 tablespoons molasses
- 1 tablespoon tomato paste
- ¼ cup barbecue sauce
- ¼ cup brown sugar
- 2 sprigs fresh thyme leaves picked
- Salt and pepper
Instructions
- Heat a nonstick pan over medium-high, drizzle in the olive oil, add the diced bacon, and fry for 8 to 10 minutes until crispy. Transfer to a layer of paper towels to drain the grease.
- Add the diced onions and garlic to the pan with the bacon drippings and sauté for 5 to 8 minutes until the onion is translucent.
- To the slow cooker, add the drained beans, cooked bacon, onion and garlic, ketchup, molasses, tomato paste, barbecue sauce, brown sugar, fresh thyme leaves, salt and pepper.
- Mix everything together. Cover with a lid, and cook for 4-5 hours on low.
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