These slow cooker baked beans are made completely from scratch in the slow cooker and perfectly sweet and hearty. Bring these baked beans to any cookout and watch them be the star of the side dishes!
We’re revamping a summer cookout classic today! Just in time for all those backyard grill-outs that 100% need a strong side dish game.
While I know the traditional canned baked beans hold a special place in a lot of people’s hearts, I promise these scratch-made baked beans are going to make you an instant convert.
They’ve got all the things you love about the canned stuff, but BETTER. The sauce has that signature sweet ‘n’ tangy barbecue flavor, the beans are soo tender and flavorful, and best of all, it’s made in your slow cooker!
These baked beans have been a well-loved summer recipe in my family since I was a teenager and you’ll soon see why a batch never makes it to the end of the cookout!
These Baked Beans feature…
- Perfectly tender navy beans and smoky bacon bits
- A sweet, flavorful homemade barbecue sauce
- Made in the slow cooker and easy to prep ahead of time for events
Making The Baked Beans
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Navy beans
- Bacon
- Yellow onion
- Garlic
- Tomato paste
- Molasses
- Brown sugar
- Apple cider vinegar
- Worcestershire sauce
- Paprika
- Chili powder
- Cayenne pepper
- Bay leaf
Choosing Your Beans
We recommend using either dried navy or pinto beans for this recipe because we found that these particular types of beans mimicked the classic canned baked beans the closest in texture.
Since we’re using dried beans in this recipe, plan ahead because the dried beans will need to soak overnight before proceeding with this recipe.
Tips for Perfect Baked Beans
- Soak the beans – since we’re using dried beans, an overnight or at least 8-hour soak is essential for the beans to cook up tender.
- Add salt to soaking water – this helps flavor the otherwise-bland beans immensely!
- Use a mix of brown sugar and molasses – this adds a perfect level of sweetness and gives the beans that signature dark, molassesy flavor.
- Bring beans to a simmer on stovetop before slow cooking – simmering the beans and sauce on the stovetop jumpstarts the cooking process and gets everything ready for the slow cooker.
- Cook beans on low or high – depending on how much time you have, you can choose to either cook the beans on low for 6-7 hours or on high for 3-4 hours. Regardless of the heat you choose, make sure you check the beans periodically to make sure the liquid isn’t evaporating too quickly.
- Add more water as needed – all dried beans are different and some may soak up more water than others. Keep an eye on the beans throughout cooking and add more water if needed.
- Remove lid for last 45 minutes of cooking – this may seem weird, but removing the lid during the last bit of cooking helps the beans thicken up perfectly.
Recipe Variations
Try these ideas for a different twist on these beans!
- Use canned beans – you will need about 3 (15 oz) drained/rinsed cans of your choice of beans. You will also need to decrease the amount of water down to about 1-2 cups. You can always thin with additional water or add more beans if needed to get the texture where you want it.
- Make beans vegetarian – simply skip the bacon for vegetarian-friendly baked beans.
- Add more meat – for extra-meaty beans, add 1/2 lb browned ground beef to bean mixture before slow cooking.
- Make them spicy – feel free to add a minced jalapeno, serrano, extra cayenne, or a few shakes of your favorite hot sauce to beans.
Make Ahead Instructions
Follow these instructions for time-saving make ahead options!
- Soak beans the night before – it will only take a few minutes the next morning to throw everything in the slow cooker.
- Allow beans to sit on ‘warm’ – once the beans are cooked, they can sit in the slow cooker on the ‘warm’ setting for up to 3 hours.
- Reheat beans – these beans reheat wonderfully on the stovetop if you want to cook them up and store them a day or two before serving.
There’s just no beating a bowl of these baked beans! I swear, the slow cooker works its magic here and develops so many incredible sweet, tangy, smoky flavors.
Watch these baked beans single-handedly make you the side dish queen of your next cookout!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More cookout side dishes you should definitely try next!
Ultimate Crockpot BBQ Baked Beans
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1 lb dried navy or pinto beans
- 1 tablespoon salt
- 8 oz bacon, diced into 1/4-in pieces
- 1 medium yellow onion, finely diced
- 2 medium cloves garlic, minced
- 1 can (6 oz) tomato paste
- 1/4 cup dark molasses
- 2/3 cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Place dry beans in a large bowl, pour cold water to about 4 inches over top, and stir in salt. Cover bowl and allow the beans to soak overnight.
- The next day, drain beans reserving 4 cups water. Set aside for a moment.
- In a Dutch oven or large skillet, cook bacon pieces over medium heat until crisp. Remove bacon and add onion and cook until slightly softened. Add garlic and cook 1 minute until fragrant.
- Stir tomato paste, molasses, sugar, vinegar, Worcestershire, paprika, chili powder, cayenne, bay leaf, bacon, 4 cups reserved water, and beans into onions and bring to a simmer over medium-high heat.
- Remove beans from heat and transfer to a 4-qt slow cooker. Cook beans on low 6-7 hours or on high 3-4 hours until beans are tender. Add more water as needed if liquid is evaporating too quickly. Remove lid from slow cooker during last 45 minutes of cooking to allow the sauce to thicken up.
- Remove bay leaf and discard. Season beans with salt and pepper to taste and serve warm. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 5/23/23.
Kelly // The Pretty Bee: Cooking & Creating says
These look fantastic! I love baked beans. Love this whole food version!
Sarah says
Thanks Kelly! Happy Friday. 🙂
CakeSpy says
Looks like my summer has a new side dish!
Sarah says
LMK if you try these beans! 🙂
Arpita@ The Gastronomic Bong says
Hi Sarah!! Bbq baked beans look delicious.. I was looking for a homemade baked beans recipe and found this one.. Just perfect! Will be making it soon.. 🙂 Pinning!
Sarah says
It sounds like it’s meant to be that you try these baked beans, Arpita! Thanks for the pin and LMK if you make these!
mira says
These beans look so delicious! Will definitely try your version Sarah! Pinned!
Sarah says
Thanks Mira! LMK if you do!!
Natalie @ Tastes Lovely says
This is so funny, just the other day Shawn and I were talking about our favorite foods. He said his might be baked beans. I was shocked, because I never make baked beans! Only when we’re camping, just the ones in the can. He loves that with hot dogs cut up inside. Such a college boy dinner. I need to make these for him, he would be one happy fella!
Sarah says
Ahhhh! Make your guy some of these beans asap and I guarantee you’ll earn a few awesome-wife points! 😀
Dani @ DaniCaliforniaCooks says
I am always looking for new crockpot recipes that aren’t a version of shredded chicken/beef/pork. This looks awesome!
Sarah says
Thank Dani! Have an awesome Friday! 😉
Gayle @ Pumpkin 'N Spice says
Oh man, you are reminding me that I haven’t made baked beans in forever! And I’ve never tried them out in the crock pot before, either. These look SO good, Sarah! Baked beans are my favorite and I could seriously make a meal out of these babies. Pinned!
Sarah says
Oh, I totally made a meal outta these beans. They’re just too dang good! Plus crockpot = EASY peasy! 😉 Thanks for the pin, girl!
Mariah @ Mariah's Pleasing Plates says
What a great recipe! I have never been too big on canned beans anyhow. These look delicious! Pinning!
Sarah says
Thanks Mariah! Canned beans seriously don’t even compare to these. 😀
Ami@NaiveCookCooks says
Love baked beans!! These are perfect for summer picnics!
Sarah says
Thanks Ami! They totally are necessary at any picnic!
Kelly - Life Made sweeter says
Oh my goodness, these beans look perfect, Sarah!! I love that you made them in the slow cooker and can just imagine flavorful, comforting and delicious they must be! <3
Sarah says
Aww thank you Kelly! xoxo
marcie says
I LOVE baked beans, and haven’t made them in ages! I love that you made them in the slow cooker, and you know this is getting pinned. 🙂
Sarah says
Thanks for pinning and for the kind words, Marcie!
Kelley @ Chef Savvy says
These sound like the ULTIMATE back beans! I can’t wait to make these for our next barbecue!
Sarah says
Thanks Kelley! LMK if you do! 😉
Trish - Mom On Timeout says
Total PERFECTION . I could eat that whole pot on my own!
Sarah says
Aw thanks Trish!! xoxo
Chelsey says
Hi I’m super excited to try out this recipe!! I’m actually making it this weekend for our family’s Easter potluck. I was asked to bring like 5 quarts of baked beans, so I’m wondering how much this recipe makes in comparison to that?? Never made baked beans before so I’m not sure if I need to double the recipe or not?? Thanks!
Sarah says
Hi Chelsey! I would recommend doubling the recipe and that should make you 5 quarts. Let me know if you have any other questions!
Ariana says
Does this need to be for 4-5 hours or could it be done on low for 6-8?
Sarah says
Yes, cooking it on low for 6-8 hours would work just fine!
Angie says
They aren’t really BBQ baked beans if they don’t have BBQ sauce as an ingredient, are they?
Sarah says
Angie, in this particular recipe we make our own bbq sauce. 🙂