Description
This hearty Crockpot Baked Beans recipe combines tender white and brown beans with smoky bacon and a sweet touch of brown sugar and ketchup. Slow-cooked to perfection, these beans are thick, flavorful, and perfect as a comforting side dish for barbecues, potlucks, or cozy family dinners.
Ingredients
Scale
Beans and Vegetables
- 3 (15-oz) cans white or brown beans, drained (2 cans Navy beans and 1 can Pinto beans recommended)
- 1 onion, diced
Sauce
- 1 1/2 cups ketchup (or more to taste)
- 1/3 cup brown sugar (or more to taste)
Meat
- 6 slices bacon, chopped
Instructions
- Combine Ingredients: In a small slow cooker (around 2.5 quarts), add the drained beans, diced onion, chopped bacon, ketchup, and brown sugar. Stir well to evenly distribute all ingredients.
- Slow Cook: Set the slow cooker to the LOW setting and cook the beans for 6 to 8 hours. During this time, the mixture will thicken and become bubbly, allowing the flavors to meld together beautifully.
- Adjust Seasoning: Once cooked, taste the beans and adjust the ketchup and brown sugar according to your preference before serving to ensure the perfect balance of sweetness and tang.
Notes
- For a vegetarian version, omit the bacon and add a smoky seasoning like smoked paprika.
- Use low-sodium ketchup to reduce the sodium content.
- If beans seem too thick during cooking, add a splash of water or broth.
- Great served with grilled meats or on toast as a hearty breakfast option.
- Leftovers can be stored in the fridge for up to 4 days and reheated gently on the stovetop.
