Slow Cooker Baked Beans
Baked Beans out of the can are good in a pinch, but they are never as good as homemade. I remember my mom cooking them for hours in the oven when I was a kid, but I found making them in the slow cooker took out a lot of the hassle and made amazing Slow Cooker Baked Beans. With the addition of some basic ingredients you probably have in your pantry right now, you will have the best Slow Cooker Baked Beans of the summer!
Ingredients for Slow Cooker Baked Beans
I totally cheat and use canned beans in the big glass jar. They are precooked and don’t need the fuss of overnight soaking, plus they make the cooking process a lot faster. I use mixed beans from Randall, but you can use whatever beans you like. Sweetness comes from brown sugar and maple syrup, a combination that makes things perfect. The sauce is rounded out with ketchup, dry mustard, a bit of Worcestershire sauce, and of course, bacon. I crisp the bacon in the oven before I add it into the slow cooker. It imparts such a wonderful flavor in the Slow Cooker Baked Beans.
2 large jars Randall Mixed Beans
¾ C ketchup
3 T dry mustard
3 T Worcestershire sauce
¾ C light brown sugar
¾ C maple syrup (I have used a high quality pancake syrup in a pinch)
¾ lb bacon, crisped and cut into pieces
Place all of the ingredients in your large slow cooker.
Give it a good stir.
Cover and set to low for 6-8 hours, stirring occasionally.
Big Batch or Small Batch of Slow Cooker Baked Beans
One of the greatest things about this Slow Cooker Baked Beans recipe is you can adjust it to however much you want to make. If you have a crowd coming, make a big batch! If it’s just your family, make a smaller batch. This is my normal batch recipe, but you can halve it if you need to. Slow Cooker Baked Beans typically don’t have leftovers in my house, but when we do, they are even better the next day after the flavors cool and meld. Slow Cooker Baked Beans are a favorite recipe for my family as well as my friends!