Crock-Pot Baked Beans 🍲
A slow-cooker version of classic baked beans — sweet, savory, and perfect for BBQs or family dinners.
🛒 Ingredients
- 4 cups cooked navy or cannellini beans (or 2 cans, drained and rinsed)
- 1 cup ketchup
- ¼ cup brown sugar (or maple syrup for sweetness)
- 2 tablespoons molasses (optional, for depth)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 tablespoon mustard (Dijon or yellow)
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Optional: ½ lb cooked bacon or ham, chopped
🥣 Instructions
1️⃣ Prepare ingredients:
- If using dried beans, soak and cook them until tender beforehand.
- Chop onion, garlic, and bacon (if using).
2️⃣ Combine in Crock-Pot:
- Add beans, ketchup, brown sugar, molasses, mustard, onion, garlic, smoked paprika, and meat (if using).
- Stir to mix evenly.
3️⃣ Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Stir occasionally if possible.
4️⃣ Finish and serve:
- Taste and adjust seasoning with salt, pepper, or extra sugar/mustard.
- Serve warm as a side or main dish.
🌟 Tips
- Sweetness: Adjust sugar or molasses depending on your taste.
- Smoky flavor: Add a dash of liquid smoke or smoked paprika.
- Consistency: If too thick, add a little water or broth; if too thin, cook uncovered for 30 minutes at the end.
- Make ahead: Baked beans taste even better the next day as flavors meld.
If you want, I can also give you:
- A quick 3-ingredient Crock-Pot version
- Spicy baked beans with jalapeño and chipotle
- Or vegetarian version without bacon or ham
Which one should I do?
