Crockpot Baked Beans
Homemade baked beans are in a different league from the canned version, and today we’re making them in the crockpot! They’re rich, smoky, sweet, and packed with tender beans that have had hours to soak up all the flavor from the bacon, onions, spices, and sauce. They take a little advance planning because of the overnight soak, but once that’s sorted this is a true dump and go side dish, making them well worth it for BBQs, cookouts, holiday meals, or any time you’re feeding a crowd.
I think you’ll also love my crockpot creamed corn, crockpot funeral potatoes, and crockpot glazed carrots!
Test Kitchen Notes: I tested these with both pinto beans and navy beans, and either one works well, so use whichever you have on hand. One thing I wouldn’t skip is the overnight soak with a little baking soda. It helps the beans soften more evenly and shortens the cooking time. You might notice a little liquid sitting on top when the beans have finished cooking, but don’t rush to drain it off. Leaving the beans to rest in the slow cooker for about an hour lets them absorb that last bit of liquid, giving you perfectly thick, saucy baked beans.
Ingredients & Process Overview
- Dried pinto or navy beans – Either works well and becomes perfectly tender after slow cooking.
- Thick-cut bacon – Adds smoky, savory flavor throughout the beans.
- Onion and jalapeño – Build flavor, with the jalapeño adding a subtle warmth rather than lots of heat.
- Chicken stock – Gives the beans a richer flavor than cooking them in water alone.
- Brown sugar, tomato paste, yellow mustard, and liquid smoke – The classic sweet, tangy, smoky combination that makes baked beans so irresistible.
- Paprika, garlic, cumin, and salt – Simple seasonings that round out the sauce.
- Baking soda – Added to the soaking water to help soften the beans.
Start by soaking the dried beans overnight in water with a little baking soda. Once they’re soaked, drain and rinse them well before adding them to the slow cooker.
Stir in the bacon, onion, jalapeño, chicken stock, and the remaining ingredients, then cover and cook until the beans are tender and the sauce is rich and flavorful. Once the cooking time is up, let the beans rest in the slow cooker for about an hour so they can soak up the remaining liquid before serving.
Recipe Notes & Tips
- Cook the bacon first if you prefer. I like adding the bacon straight to the slow cooker, but if you don’t enjoy softer pieces of bacon, cook it until crisp before stirring it in.
- Adjust the sweetness. For a less sweet, more savory batch of baked beans, reduce the brown sugar to ½ cup.
- Choose your favorite beans. Pinto beans and navy beans both work well, and most white beans can be used as a substitute.
- Don’t skip the overnight soak. Soaking the beans helps them cook more evenly and gives them a creamier texture.
- The baking soda has a purpose. Adding a little baking soda to the soaking water helps soften the beans, which means they’ll become tender more easily during cooking.
- Taste before serving. Depending on the bacon and chicken stock you use, you may want to add a little more salt, pepper, or even an extra splash of mustard to balance the flavors.
- These are even better the next day. Like many bean dishes, the flavors continue to develop as they sit, making leftovers just as delicious.
Storage & Freezing
Store leftover baked beans in an airtight container in the refrigerator for up to 1 week.
For longer storage, transfer the cooled beans to a freezer-safe container and freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave until heated through. If the beans have thickened in the refrigerator or freezer, stir in a splash of water or chicken stock to loosen the sauce.
Serving Ideas
Baked beans work just about anywhere!
Pile them onto your plate at a summer BBQ alongside burgers, hot dogs, ribs, pulled pork, or grilled chicken. They’re equally at home with a cookout buffet, where everyone can help themselves.
They also make a great side for ham dinners, sausages, or meatloaf, and leftovers are brilliant spooned over a baked potato or served on toast for lunch the next day.
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 through the dried beans, removing any small stones or damaged beans. Place the beans in a large bowl and cover with enough water so it sits about 3 inches above them.
- Stir in the baking soda and let the beans soak overnight, or for at least 12 hours.
- Drain and rinse the soaked beans, then add them to the bottom of a 6-quart slow cooker.
- Add the chopped bacon, onion, jalapeño, chicken stock, brown sugar, tomato paste, mustard, liquid smoke, paprika, salt, garlic, and cumin. Stir everything together until well combined.
- Cover and cook on LOW for 8 hours, or until the beans are tender.
- Once the cooking time is up, you'll probably notice a little extra liquid on top. Turn off the slow cooker, leave the lid on, and let the beans rest for 1 hour so they can soak up the remaining liquid.
- Give the beans a final stir, then serve warm.
I hope you love this recipe! If you try it, you can leave a review and rating below. Your feedback makes my day, and it also helps me to continue to develop ideas for recipes that you’ll enjoy making at home.