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Crock Pot Baked Beans

4.50
/5
4 hrs 15 mins
4 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 07/20/2022Updated: 10/24/2022

This post may contain affiliate links. Please read my disclosure policy.

Beans, text overlay reads "crock pot baked beans - so good."
Beans, text overlay reads "the best crock pot baked beans."
Beans, text overlay reads "the best crock pot baked beans."
Beans, text overlay reads "the best crock pot baked beans."
CROCK POT BAKED BEANS yield: 12 SIDE SERVINGS prep time: 15 MINUTES cook time: 4 HOURS total time: 4 HOURS 15 MINUTES The perfect blend of tangy and sweet, these crock pot baked beans are perfect for any BBQ or party! They'll stay warm all evening, but they'll disappear quickly! No Ratings PRINT Sponsored by APT2B La Brea Queen Size Sleeper Sofa See More Report this ad INGREDIENTS 1 jar (48 oz jar) Great Northern Beans, rinsed and drained 1 can (15.25 oz) butter beans, rinsed and drained 3/4 cup ketchup 1/2 cup packed dark brown sugar 1 medium yellow onion, finely diced (about 1 cup) 3 tablespoons molasses 1 tablespoon dijon mustard 2 tablespoon white vinegar 6 oz. of sliced bacon, cut into ~1/2″ chunks (center-cut preferable) 1/2 teaspoon ground black pepper salt to taste INSTRUCTIONS Combine all ingredients in a slow cooker or crock pot. Cover and cook on low for 6-8 hours or high for 4 hours. Stir and reduce heat to "keep warm" when finished cooking. Store leftovers in an airtight container in the fridge for 2-3 days. NUTRITION INFORMATION: YIELD: 12 SERVING SIZE: 1 Amount Per Serving: CALORIES: 151 TOTAL FAT: 5g SATURATED FAT: 2g TRANS FAT: 0g UNSATURATED FAT: 3g CHOLESTEROL: 14mg SODIUM: 462mg CARBOHYDRATES: 20g FIBER: 2g SUGAR: 15g PROTEIN: 7g RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice. © RACHEL GURK CUISINE: AMERICAN / CATEGORY: SIDES & VEGETABLES

The perfect blend of tangy and sweet, these crock pot baked beans are perfect for any BBQ or party! They’ll stay warm all evening, but they’ll disappear quickly!

Recipe Overview

Why you’ll love it: They are very easy to make.

How long it takes: 4 to 8 hours, depending on whether you cook them on High or Low
Equipment you’ll need: slow cooker
Servings: 12

Spoon of crock pot baked beans held over more.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About these “baked” beans
  • 3 What You’ll Need
  • 4 How To Make This Recipe
  • 5 What to Eat with Baked Beans
  • 6 FAQs
  • 7 Make It Your Own
  • 8 Make-Ahead Ideas
  • 9 Storage & Reheating Tips
  • 10 More Side Dishes For A Perfect BBQ
  • 11 Get the Recipe: Crock Pot Baked Beans

Baked beans are usually one of the most popular dishes at the party. They’re fantastic for get-togethers like potlucks or picnics because they’ll stay warm all evening in your crock pot. 

It’s so true that “It’s not what you look like, it’s what’s inside that counts!” or “Don’t judge a book by its cover.” 

Both pithy aphorisms apply to these humble-appearing crock pot baked beans. Unassuming and brown, they aren’t showy until you take a bite.

After that first bite, you realize that they’re packed full of flavor and are the life of the party. Baked beans are a perfect balance of tangy and sweet and the smoky bits of bacon will keep you coming back for more. 

As with most of my recipes, you can adjust this recipe to fit your tastes. I should copy and paste that line because I feel like I use it with nearly every recipe. 

But it’s true! I want you to love every single one of my recipes! Even if at first glance it doesn’t seem perfect, we’ll figure out a way to make it perfect for you. Don’t you worry! 

So let’s talk.

About these “baked” beans

You could say that the title of this recipe is a bit of a misnomer. These beans aren’t baked at all. They have all the attributes of baked beans but they don’t spend a bit of time in the oven. You’ll use your crockpot to achieve the same effect.

They really couldn’t be any easier to make! The recipe starts with canned beans (but not canned baked beans!). Basically you’re doctoring them up and letting them slowly cook to perfection.

Slow cooker baked beans are perfect for parties or potlucks because you make them ahead, switch the slow cooker to warm, and the beans are ready to serve (until they disappear).

They’re based on my recipe for baked beans that are really are baked in the oven. They are nice and tangy thanks to ketchup, mustard, and vinegar; and they’re sticky sweet thanks to dark brown sugar and molasses. They really are quite irresistible.

Baked beans in a bowl.

I’ll run through the recipe here and give you helpful tips before you get started. Look for the printable recipe card near the end of the post. It has complete instructions, measurements, and nutrition information.

What You’ll Need

  • Great Northern Beans: Buy a large jar of beans or three cans. Great Northern beans are a mild-tasting white bean. If you can’t find them, substitute navy beans or cannelini beans.
  • Butter Beans: These larger sized white beans are actually lima beans. They provide a nice visual and textural contrast to the smaller sized Great Northern beans. Other beans could be substituted if you like.
  • Bacon: Beans and bacon go together hand in hand. Bacon adds a nice smoky flavor. But don’t worry, the Make It Your Own section has suggestions for making these beans vegetarian or vegan.
  • Onion: Use any type of onion you happen to have. Dice it finely so there aren’t big chunks in the cooked beans.
  • Ketchup: This condiment is the tangy base of the sauce. Use your favorite brand. We like the brands that are lower in sugar and don’t include high fructose corn syrup in the list of ingredients.
  • Dark Brown Sugar: There’s usually a fair amount of sugar in baked beans. Dark brown sugar enhances the molasses flavor.
  • Molasses: Such great flavor comes from the molasses! Use either light or dark molasses, whichever you happen to have. (If you wondering what you’ll do with the rest of the jar, try homemade gingersnaps!)
  • Dijon Mustard: There are so many types of mustard. Dijon adds plenty of zippy flavor but if you prefer another type, go ahead and substitute it.
  • White Vinegar: Acidic and tangy, vinegar counterbalances the sugar and molasses so that the beans aren’t cloyingly sweet. Apple cider vinegar can be substituted.
  • Salt & Pepper: Add these two seasonings to taste.
Overhead view of ingredients including beans, bacon, and brown sugar.

How To Make This Recipe

Plan on cooking the beans for either four hours on High or six to eight hours on Low. Either way is fine so choose according to your schedule. If the beans are done before you’re ready to serve them, just turn the crockpot to Warm and the beans will be just fine. They are super flexible.

Set a colander inside your sink. Open the beans and pour them into the colander. Rinse them with cool water and let them drain.

Chop the raw bacon into small pieces. Peel and dice an onion. Measure out the remaining ingredients and just dump everything into the slow cooker, including the beans.

Uncooked baked beans, not yet stirred together.

Give it all a good stir and guess what? The prep work for this recipe is finished!

Ingredients being stirred together in a white slow cooker.

Put the cover on and let the beans cook. That couldn’t be easier, right?

Cooked baked beans in a crock pot.

Wondering what to serve with your yummy baked beans? Keep reading…

What to Eat with Baked Beans

This list is endless in my opinion. I especially love them with traditional BBQ foods or at a potluck. Consider:

  • Hamburgers, hot dogs, or grilled brats
  • Pulled pork (or Instant Pot pulled pork)
  • Ribs (or Instant Pot ribs)
  • Bacon wrapped chicken breasts (stuffed with avocado and cheddar, YES)
  • On toast for a quick lunch or dinner
  • Air fryer grilled cheese sandwiches
  • Loaded baked potatoes
  • Cheesy potatoes
  • Baked macaroni and cheese

FAQs

Can canned beans go in a slow cooker?

Most certainly! Adding lots of delicious ingredients and simmering plain canned beans is the easiest and tastiest way to make baked beans. You don’t have to soak them or stir them and the plain beans are permeated with sweet and tangy flavor.
If you like to cook with economical dry beans, try my recipe for crockpot refried beans.

Which beans should not be cooked in a slow cooker?

Any type of canned beans can be cooked in a slow cooker. However, if you are cooking dry beans in a slow cooker, there are a couple of cautions. Kidney beans contain a toxin which can cause food poisoning. This includes cannellini beans which are white kidney beans.
To remove this threat, soak dry kidney beans in cold water for five or more hours. Drain and rinse the beans; add clean water to cover. Bring the beans to a boil and boil for at least 10 minutes. After that, you can finish cooking the beans using any method you choose, including a slow cooker.

What type of beans are in Bush’s baked beans?

According to the Bush’s Baked Beans website, the original beans are made with navy beans, along with bacon, brown sugar, and a secret blend of spices.

Make It Your Own

  • Make this recipe vegetarian (and vegan, for that matter) by leaving out the bacon. Such a simple change! You could add a smoky flavor by adding a splash of liquid smoke, or a teaspoon of smoked paprika (the paprika would be my first choice). 
  • Beef them up: Want them to be even heartier? Brown a pound of ground beef (or ground turkey) and add that to the mix. 
  • Want BBQ baked beans? Substitute your favorite barbecue sauce for the ketchup.
  • Make them extra smoky: Amp it up with 1 teaspoon of smoked paprika (in addition to the bacon).
  • Add some spicy heat: Add 1 diced jalapeño (leave the ribs and seeds in for extra heat), or cayenne powder (start with a quarter teaspoon). 
  • Like them extra sweet? Add more brown sugar, or add honey or maple syrup. 
  • Looking for a faster bean recipe? Try Instant Pot pinto beans (no soaking necessary), or frijoles borrachos (drunken beans).

Make-Ahead Ideas

If you’re know you’re really going to be in a rush (i.e. you have to make them before you go to work), mix all the ingredients in a large bowl, cover and refrigerate it overnight. The next morning, you can simply transfer it all to your crockpot, turn it on, and walk away.

Crock pot baked beans in a small white bowl.

Storage & Reheating Tips

Leftover baked beans can be stored in the fridge in a tightly covered container for up to 4 days. They can be frozen for up to six months. Thaw the beans overnight in the refrigerator before reheating.

To reheat, warm them over low heat in a saucepan on the stove. Individual portions can be reheated in the microwave but be aware that the beans tend to explode. Be sure to cover the dish.

More Side Dishes For A Perfect BBQ

Okay, this list could also be endless, but here are a few reader favorites from Rachel Cooks:

  • Taco Salad – such a classic recipe!
  • Potato Salad (easy & creamy!)
  • Healthy Coleslaw Recipe or Creamy Coleslaw Recipe
  • Tortellini Pasta Salad – another classic
  • Bruschetta Orzo Pasta Salad – this one is a reader favorite! 
  • 7 Layer Dip – this is THE BEST 7 layer dip, it always vanishes
  • Mexican Corn Dip – a little lighter than the 7 layer dip, but just as big of a hit
  • Black Bean and Avocado Salad (great with chips!)
  • Crockpot Mac and Cheese
  • Learn how to make Deviled Eggs – they are always a hit at potlucks and BBQs!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Spoonful of crock pot baked beans held over more.
Recipe

Get the Recipe: Crock Pot Baked Beans

4.50 from 10 votes
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
12 servings
Print Rate Recipe
Prevent your screen from going dark
The perfect blend of tangy and sweet, these crock pot baked beans are perfect for any BBQ or party! They'll stay warm all evening, but they'll disappear quickly!

Ingredients

  • 1 jar (48 oz.) Great Northern beans, rinsed and drained (or three 15.8 ounce cans)
  • 1 can (15.25 oz.) butter beans, rinsed and drained
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 6 oz. sliced bacon, cut into ½″ chunks (center-cut preferable)
  • ¾ cup ketchup
  • ½ cup packed dark brown sugar
  • 3 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 2 tablespoon white vinegar
  • ½ teaspoon ground black pepper
  • salt to taste

Instructions

  • Combine all ingredients in a slow cooker or crock pot; stir well.
  • Cover and cook on low for 6-8 hours or high for 4 hours. Stir and reduce heat to keep warm when finished cooking.

Notes

  • Store leftover beans in an airtight container in the fridge for 2-3 days.
  • For vegetarian or vegan beans: Omit bacon. Substitute 1 teaspoon of smoked paprika for a slightly smoky flavor. 
  • For meaty beans: Brown a pound of ground beef and add that to the mix. 
  • BBQ baked beans: Substitute your favorite barbecue sauce for the ketchup.
  • Make them extra smoky: Add 1 teaspoon of smoked paprika (and the bacon).
  • Add some heat: Add 1 diced jalapeño (leave the ribs and seeds in for extra heat), or cayenne powder, to taste (start with a ¼ teaspoon).
  • Like them extra sweet? Add more brown sugar, or add honey or maple syrup. 

Nutrition Information

Serving: 0.75cup, Calories: 157kcal, Carbohydrates: 23g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 369mg, Potassium: 251mg, Fiber: 2g, Sugar: 16g, Vitamin A: 84IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Nancy Perine says

    August 3, 2019 at 4:44 am

    Hi There! I had fun cruising around your website/blog. Your recipe for Crockpot Baked Beans caught my eye. I love beans in any form and especially love them when I can put them in the crockpot, be gone for a part of the day and come home to them ready to eat. In addition to the Great Northern Beans and the Butter Beans, I added some Navy beans and a half a can of black beans. I stuck to your recipe for the rest and it turned out great. Made it the night before and took it to a Sunday BBQ. Everyone loved them. Thanks for sharing!

    Reply
    • Rachel Gurk says

      August 6, 2019 at 11:17 am

      Oh I’m thrilled to hear that! I’m so glad you like this recipe. Thank you for taking the time to come back and leave a comment!

      Reply
  2. denise says

    July 9, 2019 at 11:34 am

    I have a recipe similar to your which I got out of the newspaper years ago. But, most of the time, I use Bush’s Country Style.

    Reply
    • Rachel Gurk says

      July 9, 2019 at 1:27 pm

      Bush’s makes good beans! :)

      Reply

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