Slow Cooker Baked Beansː A Never Forget Recipe

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Despite its name, baked beans are normally stewed rather than baked.

They are best cooked for lengthy periods of time, making them excellent for a slow cooker.

Slow simmering helps all of the flavors to mix, producing excellent beans that the whole family will enjoy.

A single batch of these delicious baked beans may feed up to eight people.

I suggest cooking some side dishes to go with the beans.


If you need to serve additional people, double or triple the recipe.

.Despite the presence of delectable bacon, they are easily vegetarian-friendly!

Try these easy slow cooker baked beans this autumn if you’re searching for a fantastic way to serve baked beans.

.How Do You Make Slow Cooker Baked Beans?

Slow Cooker Baked Beansː A Never Forget Recipe

.This is the recipe for Slow Cooker Baked Beans that are even better than the ones you remember from your childhood!

This easy baked beans dish combines three different types of canned beans, is deliciously sweet with a dash of spice if desired, and is easily vegetarian adaptable.

Serve them as a dip, or add them to nachos or quesadillas, among other things!


Slow Cooker Baked Beansː A Never Forget Recipe

8 ounces. chopped uncooked bacon


1- diced yellow onion


3- garlic cloves, minced


1- can (15 ounces) washed and drained pinto beans


1- can (15 ounces) washed- and drained kidney beans


1- can (15 ounces) washed- and drained northern white beans


½-cup ketchup


¼ cup molasses


16 ounces spicy bbq sauce (or your favorite bbq sauce, including a sweet one if you like)


1/2 cup dark brown sugar (or coconut sugar)


A tablespoon of Worcestershire sauce½ tablespoon of yellow mustard



1.Fry your bacon: In a large skillet or pan, cook diced bacon until crispy and golden brown over medium heat. Simply; reduce the heat if the pan begins to smoke at any time. Bacon is cooked- on a low heat setting at all times. After the bacon has finished cooking, wipe the excess grease using a paper towel. Allow for cooling of the bacon.


2.Strain the bacon grease, leaving a small amount on the bottom of the pan, and add the diced onion, frying for 5-8 minutes or until golden. Add your garlic and sauté for 1 minute during the last minute of cooking. Remove the pan from the heat and set it aside.


3.Put the drained, rinsed, and washed beans and kidney beans in the slow cooker with the bacon, onions, and garlic. Next, whisk together- the ketchup, molasses, barbecue sauce, brown sugar, Worcestershire sauce, and yellow mustard. Stir everything together with a wooden- spoon until it’s- completely- combined. Set the timing for 3-4 hours on high or 6-7 hours on low.


 Recipe Notes

1.You can use any kind of- beans you choose or even add an extra can to this recipe, however, if you like beans saucier! This recipe would also work well with black beans, in my opinion.


2.It is optional to use dark brown sugar, but I think it adds more flavor than any other kind of sugar (including light brown sugar). It is important to keep in mind that coconut sugar as well; as dark brown sugar, will both work.


3.Use a sweeter BBQ sauce for sweeter-baked beans. Because it balances out the sweetness of the recipe, some like to use spicy barbecue sauce.


4.These baked beans are fantastic over nachos; in a quesadilla, as a dip with melted cheese on top, with chicken sausage, or just- about anything else you can think of! YUM.


 Baked beans made in a slow cooker: key steps

1.Before cooking, soak the beans:The time it takes for your baked beans to cook will vary depending on how old the dried beans are. There’s no way to know how old your beans are at the supermarket, unfortunately. However, soaking the beans overnight will drastically reduce the amount- of time it takes to prepare them. It’s best to soak for 10 to 12 hours overnight, but even a few hours will cut down on your cooking time.


2.Bacon, onion, and beans are layered one on top of the other: This may appear to be difficult, but trust me when I say it isn’t! Place the bacon first in the pot of your slow cooker, then add the beans, and now the onions. Pour the cooking liquid over the beans once you’ve mixed it up, and resist the impulse to stir before you start cooking.


3.In a large mixing bowl, thoroughly combine the cooking liquid: Because you don’t want to stir the beans for the first several hours, make sure the cooking liquid – in this case, water, molasses, brown sugar, and tomato paste – is thoroughly stirred before pouring it over them.


4.Keep the seasoning till last: Salting beans till the end of cooking is generally a good idea, as long- exposure to salt weakens the beans’ skin and makes them mushy. The salting at the end of these slow cooker beans allows for adjustments dependent on the savoriness of your bacon or canned tomato paste.



Make your baked beans uniquely customized:

.These slow cooker baked beans are easy to customize to your preferences and what you have on hand:

1.Add extra beans if necessary: Feel free to add another can of beans if you prefer more beans than sauce. You can use any beans you choose, as previously stated.


2.Select a sweetener: Dark brown sugar, but also- light brown sugar, and coconut sugar provide the baked beans with the richest -flavor. Adding more sweetness to the BBQ sauce is an option if you prefer.


3.Make them vegetarian-friendly: To make these slow cooker baked beans vegetarian, simply leave out the bacon.


Slow Cooker Baked Beans: Seasoning and Storage

These slow cooker baked beans simmer low and slow for six to eight hours.

After six hours, check the beans for doneness and season with salt.

They’re done when the beans are creamy all the way through and the sauce is thick and rich.

Keep the beans warm in the slow cooker for up to two hours after cooking.

.Leftover beans may be refrigerated for up to a week, but they also freeze well.

Also, I love to freeze them flat in a zip-top bag for future meals; it’s like having a can of baked beans on hand, but so much nicer.

The Science of Cooking Baked Beans Slowly:

.Baked beans, as the name suggests, are cooked slowly.

According to the research, sugar or calcium will stiffen up beans even after several hours of boiling.

Molasses contains both sugar and calcium, so adding it to a pot of beans allows you to cook them for an endless period of time without their getting mushy.

However, if you want to get that fantastic molasses taste, you’ll have to boil the beans for a long time.

While baked beans are generally made in an oven, they adapt themselves well to slow cookers, which is the method I use here.

.To layer the beans:

.Slow cooker baked beans, with one exception, are practically a forget-it recipe.

The beans are stacked between the bacon and onions to give the aromatics the heat they need to soften before the beans absorb all of the delightful bacon fat and onion flavor.

The only challenging element of this straightforward stacking is resisting the urge to stir after the cooking liquid has been added.

.What are the benefits of slow cooking baked beans?

Traditional baked beans begin with a sear of bacon and chopped onion on the stove, followed by the addition of dried beans and cooking liquid, and the whole pot is put in a hot oven for many hours.

The oven’s lengthy, low heat softens the beans, hardening the cooking liquid as it absorbs it and forming a rich sauce around the creamy beans.

.The slow cooker may undergo the precise transformation and, should we say, create finer, creamier beans with less effort without heating the burner.

Because the slow cooker is supposed to cook low and slow, it does not heat up enough to sauté the bacon and onions.

.Nutritional Facts:

Servings: 10 servings


Serving size: 1 serving (based on 10)


Saturated fat: 0.9g


Sugar: 19.7g


Protein: 10.6g


Carbohydrates: 48.2g


Calories: 238kcal


Fat: 2.7g


Fiber: 24.4g



Slow cooker baked beans are- about to;

Become your new favorite summer party meal.

Baked beans, long appreciated for their sweet, tangy taste and delicate, creamy texture, used to demand heating the whole house for hours and hours during backyard barbecues and summer cookouts.

The slow cooker saves the day by performing all of the labor;

Also keeping you cool.

.Soaking dried beans, chopping an onion, and placing a few ingredients in the slow cooker before cooking low and slow overnight are all part of this recipe for slow cooker baked beans.

This summer, serve these luscious, crowd-pleasing beans.


Why shouldn’t you cook beans in a slow cooker?

However, new study reveals that one difficult item, beans, should not be cooked in the slow cooker at all. All beans contain a substance known as “phytohaemagglutinin,” often known as PHA or kidney bean lectin. Lectin is a protein that has a variety of roles in both plants and animals.

Can you put raw beans in slow cooker?

The slow cooker is one of the most convenient and cost-effective methods to prepare beans. Although the actual cooking time may be up to six hours, hands-on preparation takes just minutes. And the moderate, constant heat of the slow cooker results in soft, uniformly cooked beans.

Is it safe to cook canned beans in a slow cooker?

Slow cookers may not achieve and maintain a high enough temperature for long enough to destroy the poison. If your slow cooker recipe asks for kidney beans, either cook them beforehand or substitute canned beans, which are pre-cooked before canning.

How do you thicken baked beans in a slow cooker?

When the baked beans have completed cooking, they may seem liquidy, but they will thicken as they cool. What exactly is this? You can also leave the slow cooker lid slightly ajar for the final 30 minutes to enable some of the liquid to evaporate and thicken things up.

What vegetables should not be added to a slow cooker?

In a slow cooker, vegetables like peas, asparagus, and peppers may turn into a flavorless, mushy mess. Stick to heartier root vegetables like potatoes, onions, leeks, and yams, or wait until the final 30 minutes or so of cooking time to add the tender veggies.

What foods should not go in a slow cooker?

10 Slow Cooker Foods You Should Never Make
Dairy. Curdling milk, cream, cheese, sour cream, or yogurt in a slow cooker.
Couscous. It will just get mushy and absolutely unappealing.
Chicken breast, boneless.
Meat that is uncooked.
Extra calories.
Vegetables that are delicate.

Is it better to cook beans on low or high?

Cooking beans slowly over a low, constant heat is one of the greatest methods to ensure precisely cooked beans that are creamy and soft rather than crunchy or mushy.

Can you overcook beans in a slow cooker?

Slow cookers are expressly meant to cook food for lengthy periods of time, but you may still overcook in one if you leave anything on the incorrect setting for longer than it should be.

Can I leave beans in crockpot overnight?

Start the pinto beans early in the morning, and they’ll be ready for supper. You may even cook them overnight if you are comfortable leaving your slow cooker plugged in.

What are the symptoms of kidney bean poisoning?

Within one to three hours of consuming the raw beans, you may have acute nausea and vomiting, followed by diarrhea and stomach discomfort. The poisoning does not cause mortality, and recovery is generally completed within three to four hours after the beginning of symptoms.

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