I NEVER CARED MUCH FOR BAKED BEANS WHEN I WAS YOUNGER…
But, I LOVE them now! I love them as a summery BBQ side, I love to pile them on hot dogs and I even secretly eat them in toasted cheese sandwiches. (What, you haven’t tried that?) I’ve been working on perfecting my recipe this summer. I finally have them just the way I like them – saucy, a little smoky, a little sweet and loaded with bacon! I used to bake them in the oven, but I think they’re easier and even tastier when they’re slow simmered in the slow-cooker. (Oven directions included as well.)
Smoky & Sweet Slow-Cooker Baked Beans:
Thank you for spending some time in the cloud with me! I hope you enjoy the recipe! Tina ( :
Smoky & Sweet Slow-Cooker Baked Beans Recipe
I've been working on perfecting my recipe this summer. I finally have them just the way I like them - saucy, a little smoky, a little sweet and loaded with bacon! I used to bake them in the oven, but I think they're easier and even tastier when they're slow simmered in the slow-cooker. (Oven directions included also.)
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Servings: 12
Ingredients
- 3/4 pound bacon cut in 1/2-inch pieces
- 2 cups sweet onion chopped
- 6 15.5-ounce cans navy beans ( I used Goya)
- 1 1/4 cup BBQ sauce (I used Sweet Baby Rays Original)
- 2 8-ounce cans tomato sauce
- 1 cup beer (I used Yuengling Lager)
- 1/4 cup molasses
- 2 tablespoons dijon mustard
- 2 tablespoons worcestershire sauce
- 1 tablespoon soy sauce
- 5 teaspoons smoked paprika
- 2 tablespoons cider vinegar
- 3 tablespoons light brown sugar Optional: add another tablespoon if you like your beans a little sweeter.
Instructions
- In large skillet, cook bacon over medium heat until crispy, remove to paper towel-lined plate with slotted spoon and pour off all but 2 tablespoons bacon fat.
- Cook the onions for 5 minutes in remaining bacon fat in same skillet.
- Drain and rinse beans in colander. Add to slow cooker.
- Add onion, bacon and all other ingredients.
- Simmer in slow-cooker, covered, on high for 3 hours or on low for 6-7 hours.
- Oven Directions: Bake in a 13" x 9" x 2" (or similar) baking dish for 1-hour at 350 degrees F.
Notes
Beans:
Can substitute w/ great northern beans. If you want to start with dried beans you'll need about 27 ounces dried or about 3 cups. (Just a little less than 2, 1-pound bags - 32 ounces.)
Freezing:
They freeze very well. If I’m not having a large crowd over, I usually divide them up and freeze them in smaller containers. You can thaw and reheat them in the microwave.
Oven Directions:
Bake in a 13" x 9" x 2" (or similar) baking dish for 1-hour at 350 degrees F.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Love this great side dish recipe! I am with you, I didn’t like baked beans much when I was a kid but now it is a whole different story. These look delicious and I love that you can make them early in the day and let them cook in the crock pot. Pinning!
Thanks Kristin! Hope you and the family have had a wonderful summer! ( :
Wow!!! These beans sound perfect!!!! Will try them for our next picnic!!
Thanks Susan!! I hope you love them!! Have a great day!!
Hi! Did you use soaked dry beans? Or can beans?
How much time would you recommend for dry beans ? (Previously soaked overnight)
Hi Vanessa – For this recipe I have always used canned beans. But since this is cooking low and slow in the slow-cooker – I think your soaked beans may cook in about the same time. Maybe just build an extra hour into your timeframe in case you need to add some extra time for them to get nice and tender. Let us know how you make out!
I also need to use dried beans. Is. A 2lb. Enough for this recipe? I’m not sure what the equivalent is to the 6 15.5 0z. Cans.
Hi Amy – Here’s a helpful article for subbing dried beans for canned. Looks like about 3/4 cup or 4.5 ounces dried beans for each can.