Crockpot Baked Beans
Crockpot Baked Beans are a sweet, smoky, and savory side dish that is easy to make for cookouts, holidays, or weeknight dinners.
Ingredients
- 4 cans navy beans, drained
- 8 slices bacon, cooked & diced
- ½ cup onion, diced
- 1 cup ketchup
- ½ cup molasses
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Add the drained navy beans, cooked bacon, diced onion, ketchup, molasses, yellow mustard, apple cider vinegar, Worcestershire sauce, garlic powder, paprika, salt, and pepper to the crockpot.
- Stir everything together until the beans are evenly coated in the sauce.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, stirring once or twice if possible.
- If the beans look too thin, remove the lid during the last 30 minutes of cooking to let the sauce thicken.
- Taste and adjust the salt, pepper, mustard, or vinegar if needed before serving.
Nutrition
Notes
- Drain the beans well: Since this recipe uses canned navy beans, draining them helps keep the sauce thick instead of watery.
- Cook the bacon first: Cooked bacon adds better flavor and texture than adding raw bacon directly to the crockpot.
- Dice the onion small: Smaller pieces soften better as the beans cook and blend into the sauce more evenly.
- Let the sauce thicken if needed: If the beans look too thin near the end, remove the lid for the last 30 minutes so some of the liquid can cook off.
- Adjust the sweetness and tang: Add a little extra molasses if you like sweeter baked beans, or a splash more apple cider vinegar or mustard if you want more tang.
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