Crockpot Baked Beans
Crockpot baked beans are sweet and savory. I have been craving baked beans and it has been awhile since I have made them. I experimented with an old family recipe and made some revisions to update it and to create a crockpot recipe. The beans really turned out to be delicious and easy to put together.
Made with four different kinds of beans, bacon, tomato sauce, sweet molasses and brown sugar they are the perfect side dish for your potluck, barbeque or family meal. There is no need to heat up the oven to get delicious baked bean flavor. These beans are a great accompaniment to my Sloppy Joes which I hope you will try with the baked beans. Throw the ingredients in the crockpot and forget it until you are ready to serve. You will love the smells coming from your kitchen while the beans are cooking. This is what I call comfort food!
Ingredients for crockpot baked beans:
- 4 cans of beans (15 oz cans) – you can use baked beans, great northern beans, kidney beans, pinto beans, black beans, etc. Pick your favorites!
- 1 cup tomato sauce
- 7 fried bacon slices, chopped
- Molasses
- Brown sugar
- Worchestershire sauce
- Apple cider vinegar
- Yellow mustard
- 1 medium whole green pepper, roughly chopped. I like big chunks of green pepper but you can chop them the size you prefer.
- 1 medium onion, chopped
- Two cloves garlic, minced
- Crushed red pepper flakes (optional)
- black pepper
How to make crockpot baked beans:
- Fry seven pieces of bacon in a frying pan on medium high heat. When bacon is crispy remove from pan and place on paper towels to drain excess grease. Chop the cooled bacon into bite-sized pieces and set aside.
- Drain all bacon grease from the pan except about 2 tablespoons and saute the peppers and onions over medium heat until transluscent. Add minced garlic and saute another 1-2 minutes until veggies are tender.
- Drain all the beans and place them in the crockpot. Add the bacon, peppers, onion and garlic, tomato sauce, molasses, apple cider vinegar, worchestershire sauce, yellow mustard, brown sugar, dried red chili pepper flakes (optional) and pepper and stir everything together to combine.
- Cover and cook on high heat for 3 hours, stirring occasionally. You may taste the beans and adjust the seasoning as desired. Add more red chili pepper flakes if you want more heat. You can add a little water a tablespoon at a time if beans seem too thick.
- After 3 hours turn the heat back to low until ready to serve.
- This recipe can be doubled if you have a large crowd.
Ideas for leftover baked beans:
- This makes a large batch of baked beans so if you have leftovers, just place in a covered container in the refrigerator. They will keep there for up to five days.
- Leftover baked beans can be repurposed for many other tasty dishes. Some ideas are to put them over a baked potato and top with melted cheese, make a tostada with lettuce, tomato, and chicken, or use them in a burrito, taco or on top of nachos.
Other recipes to try:
Crockpot Baked Beans
These crockpot baked beans are sweet and savory. Made with 4 kinds of beans and bacon with sweet molasses and brown sugar they are delicious!
Ingredients
- 4 15 oz canned beans (your choice of kidney, baked beans, great northern beans, black beans, pinto beans, etc.), drained
- 7 slices crispy cooked bacon, chopped
- 1 medium onion, chopped
- 1 green pepper, roughly chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1/2 cup molasses
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tbsp worchestershire sauce
- 1/4 tsp red pepper flakes (or more to taste) Optional ingredient
- 1/8 tsp black pepper
Instructions
- Fry bacon in a frying pan on medium high heat until crispy. Remove to paper towel and drain excess grease. When cool chop into bite-sized pieces.
- Drain bacon grease, leaving two tablespoons in the pan. Saute the pepper and onions over medium heat in the grease until transluscent. Add minced garlic and saute another 1-2 minutes or until veggies are tender.
- Drain the beans and place in the crockpot. Add the bacon, sauteed veggies, tomato sauce, molasses, apple cider vinegar, worchestershire sauce, brown sugar, yellow mustard, dried red chili pepper flakes (optional) and pepper and stir everything together to combine.
- Cover and cook on high heat for 3 hours, stirring occasionally. You may taste the beans and adjust the seasoning as desired. Add more red chili pepper flakes if you want more heat. You can add a little water a tablespoon at a time if beans seem too thick.
- After 3 hours turn the heat back to low until ready to serve.