Crockpot Baked Beans

Why This Works: Crockpot Baked Beans

• Balanced sweetness. Only ¼ cup brown sugar, with vinegar and mustard for tang.
• Drained plain beans plus pork and beans. The pork and beans add a saucy base, and the drained beans keep it from getting watery.
• Bacon and onion cooked first. Smoky, savory flavor in every spoonful.
• Smoked paprika. Adds a smoky, "cooked all day" flavor.
• Lid off at the end. The sauce thickens into a glossy glaze.

What You'll Need

• Bacon: Half goes into the beans, and half is saved for crispy topping.
• Onion, green pepper, and garlic: The flavor base.
• Navy or great northern beans: Drained and rinsed.
• Pork and beans: One large can, undrained. It makes the base saucy.
• Ketchup, brown sugar, and molasses: The classic sweet base, kept in check.
• Apple cider vinegar and mustard: Tang to balance the sugar.
• Worcestershire, smoked paprika, and chili powder: Savory, smoky depth.

How to Make It

Cook the bacon in a large skillet over medium heat until crisp, 6–8 minutes. Remove half for topping. Leave the rest in the pan. Pour off all but 1 tablespoon of fat. Add the onion and bell pepper and cook 5 minutes until soft. Stir in the garlic for 30 seconds. In the slow cooker, whisk the ketchup, brown sugar, molasses, vinegar, mustard, Worcestershire, smoked paprika, chili powder, salt, and pepper.

Add the onion mixture, drained beans, and pork and beans. Stir gently to coat. Cover and cook on LOW 5–6 hours or HIGH 3 hours. Remove the lid for the last 30–45 minutes to let the sauce thicken.

Taste. Add a splash of vinegar for tang or a little salt. Top with the reserved bacon and serve.

Troubleshooting

• Too sweet: This is the problem home cooks mention most by far. Ketchup, molasses, pork and beans, and brown sugar are all sweet. This recipe cuts the sugar and adds vinegar and mustard. Taste at the end and adjust.
• Watery beans: Undrained beans and a lid on the whole time. Drain the plain beans and uncover at the end.
• Dry, sticky beans: Cooked too long uncovered or on HIGH. Add a splash of water and switch to WARM.
• Mushy beans: Stirred too hard or cooked too long. Stir gently, and stick to the time range.
• Greasy beans: Too much bacon fat. Pour off all but 1 tablespoon.

Sweet vs. Tangy: Make Them Your Way

Crockpot Baked Beans Substitutions

• Navy beans: Use great northern, pinto, or kidney beans.
• Molasses: Use maple syrup or 2 more tablespoons of brown sugar.
• Bacon: Use chopped smoked sausage or ham, or skip it and add ½ tsp more smoked paprika.
• Ketchup: Use your favorite BBQ sauce, and cut the brown sugar in half.

Variations

• Cowboy beans: Add browned ground beef and a can of kidney beans.
• BBQ pulled pork beans: Stir in 2 cups leftover pulled pork.
• Maple bacon: Use maple syrup instead of molasses.
• Vegetarian: Skip the bacon, use vegetarian baked beans, and add liquid smoke.
• Oven: Bake in a covered Dutch oven at 325°F for 2 hours, then uncovered for 30 minutes.

How to Tell When They're Done

Good baked beans are thick and glossy. The sauce should coat a spoon and slowly slide off, not run like soup. The beans should be soft but still hold their shape. If the sauce is thin after 5 hours, leave the lid off on HIGH for another 30 minutes.

Feeding a Crowd

How to Make It

Baked beans taste even better the next day. Make them up to 2 days ahead, refrigerate, and reheat in the slow cooker on LOW for 1½–2 hours. Leftovers keep 4 days in the fridge or 3 months in the freezer.

What to Serve With Crockpot Baked Beans

• Sweet buttermilk cornbread
• Oklahoma onion smash burgers, hot dogs, or BBQ chicken
• Crockpot corn casserole
• Coleslaw and creamy Italian pasta salad