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Crock Pot Baked Beans
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!
Prep Time
15
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
12
servings
Calories
157
kcal
Author
Rachel Gurk
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.
Video
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
Serving:
0.75
cup
|
Calories:
157
kcal
|
Carbohydrates:
23
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
9
mg
|
Sodium:
369
mg
|
Potassium:
251
mg
|
Fiber:
2
g
|
Sugar:
16
g
|
Vitamin A:
84
IU
|
Vitamin C:
1
mg
|
Calcium:
32
mg
|
Iron:
1
mg