Slow Cooker Baked Beans (Canned Beans)
Easy slow cooker baked beans made from scratch with 3 types of canned beans, smoky bacon, and a tangy BBQ sauce. The perfect potluck side dish!
Equipment
Ingredients
- 4 slices (5-oz) thick cut bacon, diced
- 1 small red onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- ¼ teaspoon chipotle chili powder
- 1 can (15-oz) pinto beans, drained and rinsed
- 1 can (15-oz) kidney beans, drained and rinsed
- 1 can (15-oz) Northern or white beans, drained and rinsed
- ½ teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- ½ cup BBQ sauce
- ¼ cup ketchup
- 2 teaspoons yellow mustard
- 2 tablespoons dark brown sugar
Instructions
- Heat a medium skillet over medium high heat. Add the bacon and cook for 3-5 minutes, stirring occasionally.
- Drain the bacon grease (if desired), then add the onion. [If making vegetarian baked beans, add 1 tablespoon of olive oil at this point.]
- Cook the onion until softened, about 5 minutes, stirring occasionally, then add the garlic, paprika, and chili powder and cook until fragrant, about 1 more minute.
- Carefully add the onion mixture to a 6-quart slow cooker. Add the beans, salt, vinegar, BBQ sauce, ketchup, mustard, and brown sugar, stirring to combine.
- Cover and cook on high for 3-4 hours, or low for 4-5 hours. Do not uncover during this time. Uncover, stir, and adjust seasoning as desired. Serve warm.
Notes
- Note: This recipe will NOT work with dried beans. It is written and tested for and with canned beans. If you'd like to use dry beans, cook them first, and then proceed with the recipe.
Nutrition
Serving: 1 (of 6) | Calories: 286kcal | Carbohydrates: 57g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.4mg | Sodium: 540mg | Potassium: 796mg | Fiber: 12g | Sugar: 17g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 4mg
