Ultimate Crockpot BBQ Baked Beans
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!
Servings 8 servings
Calories 449kcal
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
Storing Instructions
Store baked beans in refrigerator up to 6 days.
Nutrition
Serving: 8 oz | Calories: 449kcal | Carbohydrates: 60.7g | Protein: 24.4g | Fat: 12.9g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 711mg | Potassium: 1254mg | Fiber: 15.3g | Sugar: 23.3g | Calcium: 131mg | Iron: 5mg