If you’re searching for an easy, yet delicious side dish for your outdoor barbecues, look no further than these homemade crockpot baked beans. Combining three types of beans with the sweet richness of brown sugar and the savory goodness of bacon, this dish promises comforting and hearty flavors that’s sure to please.
Let your trusty slow cooker do the heavy lifting. Just set it up, and (mostly) forget it! Enjoy the depth of flavors that develop over slow cooking without being tied to the kitchen. Discover the simplicity and ease of making baked beans in the crockpot and see why this recipe should find its way into your summer cookout menu.
Ingredients for Slow Cooker Baked Beans
- Great Northern Beans: These beans are known for their mild flavor and creamy texture. Switch them out with cannellini beans for a different texture or navy beans for a smoother consistency.
- Black Beans and Butter Beans: Black beans bring a dense, meaty texture, while butter beans offer a buttery, velvety feel. Feel free to use kidney beans or chickpeas as substitutes to match the texture and flavor.
- Barbecue Sauce: The tangy base of the base of the sauce. Opt for a homemade BBQ sauce if you’re feeling adventurous, or use your favorite store-bought variety for convenience.
- Salsa: Brings brightness and a slight kick from the onions, tomatoes, and peppers. You can add mild, medium, or hot salsa.
- Brown Sugar: Light brown sugar adds a caramelized sweetness that balances the sauce’s acidity. If you want to add the sweetness and molasses flavor, you can swap in dark brown sugar. Maple syrup can be a great substitute if you’re looking for a little less.
- Hot Pepper Sauce: This dash elevates the dish with a gentle heat. Adjust according to your spice tolerance, or skip it for a family-friendly version.
Directions
Step 1: Mix Ingredients
In a 6-qt. slow cooker, gently stir all the beans, barbecue sauce, salsa, brown sugar, and hot pepper sauce.
Editor’s Tip: To effectively rinse and drain your beans, place them in a colander or fine mesh strainer under cold running water. This simple yet critical step removes excess sodium and preservatives but also helps improve their overall texture and taste in your cooking.
Step 2: Cook
Cover and set the slow cooker to low. Let the magic happen for about two hours, or until everything is heated and flavors meld together.
Editor’s Tip: Resist the urge to stir too often. Keeping the lid closed maintains a consistent temperature and flavor concentration.
Recipe Variations
- Add meat: take these slow cooker baked beans from a side dish to a main meal with a slow-roasted protein like chicken or pork.
- Make a vegan delight: Skip the addition of any animal products and ensure your barbecue sauce is vegan. You can add smoked paprika for that smoky flavor without the meat.
- Make it like meatloaf: OK, hear me out. Add some ground beef and experiment with flavor combinations like ketchup, garlic, chopped bacon, and Worcestershire sauce.
How to Store Slow-Cooked Baked Beans
Let the dish cool completely at room temperature before transferring it to airtight containers. It can be refrigerated for up to four days and frozen for up to three months.
Reheat the baked beans on the stovetop over medium heat, adding water or broth to moisten it. If you’re reheating frozen leftovers, let them thaw overnight in the refrigerator first. This method ensures the beans remain tender and the sauce doesn’t dry out, preserving the dish’s comforting essence.
Can you freeze Crockpot Baked Beans?
Absolutely. Once cooled, these beans can be stored in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating.
How long do Slow Cooker Baked Beans last?
In the refrigerator, your cooked beans will stay fresh for up to four days, making them a great dish to make ahead of time.
Crockpot Baked Beans Recipe Tips
What beans should not be cooked in a slow cooker?
Raw kidney beans shouldn’t be slow-cooked due to a toxic compound called phytohaemagglutinin (PHA).
How can I thicken baked beans without cornstarch?
You can substitute arrowroot, flour, or potato starch. For a technique-driven method, mash some beans and mix back in, or let the mix simmer uncovered to reduce the liquid.
Can you put canned kidney beans in a slow cooker?
The answer is yes! Canned kidney beans are pre-cooked and safe for direct, slow cooking.
