Crockpot Baked Beans
These Crockpot Baked Beans are one of those recipes that remind me exactly why I love summer cooking. Whether it’s a backyard barbecue, Father’s Day cookout, Memorial Day gathering, Fourth of July party, or just a casual family dinner on the deck, baked beans always seem to find their way onto the table.
Crockpot Baked Beans
I have quite a collection of summer side dish recipes on Sparkles to Sprinkles, and baked beans have always been one of my favorites. I already have an Instant Pot Baked Beans recipe that readers love, but I wanted a slow cooker version that could cook low and slow all day without needing much attention. This recipe turned out even better than I hoped.
What I love most about these Crockpot Baked Beans is that once the beans are soaked overnight, everything simply gets added to the slow cooker. No standing over the stove. No complicated steps. Just toss everything in, turn it on, and let the crockpot do all the work.
If you’re looking for the perfect side dish for burgers, hot dogs, grilled chicken, ribs, pulled pork, or any summer holiday menu, these homemade baked beans deserve a spot on your table.
Related Recipes
If you love easy side dishes and summer cookout recipes, be sure to check out my Instant Pot Baked Beans, Garlic Parmesan Corn, and Instant Pot Potato Salad. They all pair perfectly with these slow cooker baked beans and are always crowd favorites at family gatherings.
What You Will Love About This Recipe
Mostly dump-and-go after soaking the beans
Perfect for summer cookouts and holiday gatherings
Rich, smoky flavor from bacon and liquid smoke
Feeds a crowd
Budget-friendly ingredients
Easy to make ahead
Freezer-friendly leftovers
No canned beans required
Ingredients:
- 1 Pound Dried Pinto Beans (or navy beans)
- ½ Pound Uncooked Thick Cut Bacon, chopped
- 1 Medium Yellow or White Onion, finely diced
- 1 Large Fresh Jalapeno, seeded and finely diced
- 3 Cups Chicken Stock
- 1 Cup Brown Sugar, packed
- ¼ Cup Tomato Paste
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon Liquid Smoke
- 1 Tablespoon Paprika
- 2 Teaspoons Salt
- 2 Teaspoons Minced Garlic
- 1 Teaspoon Ground Cumin
- ¼ Teaspoon Baking Soda
- Water (to soak beans)
- SHOP This Recipe
Directions:
- Sort the beans and place them in a large mixing bowl. Fill the bowl with water until it sits 3 inches above the beans (they will expand).
- Add the baking soda to the bowl of beans and stir. Let rest overnight or for 12 hours.
- Once the beans are ready, rinse them, and place them in the bottom of the crockpot insert.
- Add all remaining ingredients.
- Stir, cover, and cook on low for 8 hours.
- There will be extra liquid resting on top of the beans once they finish. Turn off the crockpot and allow the beans to sit for an hour, covered, to absorb that bit of liquid. Serve and enjoy!
Tips & Tricks
- For less sweetness, reduce the brown sugar to ½ cup.
- If you prefer crisp bacon pieces, cook the bacon before adding it to the slow cooker.
- Navy beans work beautifully in this recipe if you don’t have pinto beans.
- Don’t skip the soaking step. It helps the beans cook evenly and creates a better final texture.
- Letting the beans rest after cooking makes a huge difference in the final consistency.
- These baked beans taste even better the next day after the flavors have had time to develop.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 1 week.
To freeze, place cooled baked beans in a freezer-safe container and freeze for up to 3 months.
Allow frozen beans to thaw overnight in the refrigerator before reheating.
FAQs
AI Summary
These Crockpot Baked Beans are an easy slow cooker side dish made with dried beans, bacon, brown sugar, and smoky seasonings. After soaking the beans overnight, everything gets added to the crockpot for a mostly hands-off recipe that cooks low and slow. Perfect for summer cookouts, barbecues, Father’s Day, Memorial Day, and Fourth of July gatherings.
Ask AI
What meats pair best with Crockpot Baked Beans for a summer barbecue?
How can I make Crockpot Baked Beans less sweet?
Can I substitute navy beans for pinto beans in baked beans?
What’s the best way to freeze and reheat homemade baked beans?
What side dishes go well with baked beans for a cookout?
Crockpot Baked Beans
Ingredients
- 1 Pound Dried Pinto Beans (or navy beans)
- ½ Pound Uncooked Thick Cut Bacon, chopped
- 1 Medium Yellow or White Onion, finely diced
- 1 Large Fresh Jalapeno, seeded and finely diced
- 3 Cups Chicken Stock
- 1 Cup Brown Sugar, packed
- ¼ Cup Tomato Paste
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon Liquid Smoke
- 1 Tablespoon Paprika
- 2 Teaspoons Salt
- 2 Teaspoons Minced Garlic
- 1 Teaspoon Ground Cumin
- ¼ Teaspoon Baking Soda
- Water (to soak beans)
Instructions
- Sort the beans and place them in a large mixing bowl. Fill the bowl with water until it sits 3 inches above the beans (they will expand).
- Add the baking soda to the bowl of beans and stir. Let rest overnight or for 12 hours.
- Once the beans are ready, rinse them, and place them in the bottom of the crockpot insert.
- Add all remaining ingredients.
- Stir, cover, and cook on low for 8 hours.
- There will be extra liquid resting on top of the beans once they finish. Turn off the crockpot and allow the beans to sit for an hour, covered, to absorb that bit of liquid. Serve and enjoy!
Notes
Tips:
- Store in an airtight container, in the fridge, for up to 1 week. To freeze, place in an airtight, freezer-safe container, and store for up to 3 months.
- If you don’t like the softer fat pieces from bacon, you can cook it first before including it in the pot.
- If you would like the beans to be more on the savory end, reduce the brown sugar by half.
- You can use navy beans or any other white bean in place of the pinto beans. Any of those options will taste just as good.
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
