At a glance

What stands out: The reliable blend of tangy and sweet, these crock pot baked beans are reliable for any BBQ or party. They’re straightforward to mix, and the slow cooker keeps them warm for hours.

How long it takes: 4 to 8 hours, depending on whether you cook them on High or Low
Equipment you’ll need: slow cooker (CrockPot)
Servings: 12

Baked Beans

Baked beans are usually one of the most popular dishes at the party, along with 7 layer salad and chocolate delight dessert. The popular aphorism, “Don’t judge a book by its cover” could apply to these humble-appearing crock pot baked beans. Unassuming and brown, they aren’t showy until you take a bite. After that first bite, you realize that they’re packed full of flavor and are the life of the party.

This recipe for slow cooker baked beans has a reliable balance of tangy and sweet and the smoky bits of bacon will keep you coming back for more. (It’s based on our recipe for baked beans that are are baked in the oven.) Crock pot baked beans are tangy thanks to ketchup, mustard, and vinegar, and they’re sticky sweet with lots of dark brown sugar and molasses.

Crockpot “baked” beans

You don’t have to turn on your oven. You could say that the title of this recipe is a bit of a misnomer. These beans aren’t baked at all. They have all the attributes of baked beans but they don’t spend a bit of time in the oven. You’ll use your crockpot to achieve the same effect.

Straightforward to mix. This recipe couldn’t be any easier. It starts with canned beans (but not canned baked beans!). Basically you’re doctoring up plain beans and letting them slowly cook to perfection.

Reliable for get-togethers. Crock pot baked beans are reliable for parties or potlucks because you make them ahead, switch the slow cooker to warm, and the beans are ready to serve.

What goes in

Great Northern Beans: Buy a large jar of beans or three cans. Great Northern beans are a mild-tasting white bean. If you can’t find them, substitute navy beans or cannelini beans. (If you enjoy Bush’s baked beans, consider using navy beans.)
Butter Beans: These larger sized white beans are actually lima beans. They provide a nice visual and textural contrast to the smaller sized Great Northern beans. Other beans could be substituted if you like.
Bacon: Beans and bacon go together hand in hand. Bacon adds a nice smoky flavor. (Keep reading if you’d like to make these beans vegetarian or vegan.)
Onion: Use any type of onion you happen to have. Dice it finely so there aren’t big chunks in the cooked beans.
Ketchup: This condiment is the tangy base of the sauce. Use your favorite brand. We like the brands that are lower in sugar and don’t include high fructose corn syrup in the list of ingredients.
Dark Brown Sugar: There’s usually a fair amount of sugar in baked beans. Dark brown sugar enhances the molasses flavor.
Molasses: Such great flavor comes from the molasses! Use either light or dark molasses, whichever you happen to have. (If you wondering what you’ll do with the rest of the jar, try from-scratch gingersnaps!)
Dijon Mustard: There are so many types of mustard. Dijon adds plenty of zippy flavor but if you prefer another type, go ahead and substitute it.
White Vinegar: Acidic and tangy, vinegar counterbalances the sugar and molasses so that the beans aren’t cloyingly sweet. Apple cider vinegar can be substituted.

Overhead view of ingredients including beans, bacon, and brown sugar.

How it comes together

Plan on cooking the beans for either four hours on High or six to eight hours on Low. Either way is fine so choose according to your schedule. If the beans are done before you’re ready to serve them, just turn the crockpot to Warm and the beans will be just fine. They are flexible.

Prep the beans. Set a colander inside your sink. Open the beans and pour them into the colander. Rinse them with cool water and let them drain.

Prep remaining ingredients. Chop the raw bacon into small pieces. Peel and dice an onion. Measure out the remaining ingredients and just dump everything into the slow cooker, including the beans.

Stir. Give it all a good stir and guess what? The prep work for this recipe is finished!

Slow cook. Put the cover on and let the beans cook. That couldn’t be easier, right?

What to Serve with Baked Beans

This list is endless in our opinion. We especially love them with traditional BBQ foods or at a potluck. Consider:

Hamburgers, hot dogs, or grilled brats: Try air fryer hot dogs, they turn out great!
Pulled pork (or Instant Pot pulled pork)
Ribs (or Instant Pot ribs)
Bacon wrapped chicken breasts (stuffed with avocado and cheddar, YES)
On toast for a speedy lunch or dinner
Air fryer grilled cheese sandwiches
Loaded baked potatoes
Cheesy potatoes
Baked macaroni and cheese

Ways to change it

As with most of our recipes, you can adjust this recipe to fit your tastes. Even if at first glance it doesn’t seem reliable, we’ll figure out a way to make it reliable for you.

Vegetarian and vegan option: Omit the bacon. Such a simple change! Give the beans a smoky flavor by adding a splash of liquid smoke or a teaspoon of smoked paprika (the paprika would be our first choice).
Beef them up. Brown a pound of ground beef (or ground turkey) and add that to the mix. If you love meaty beans, be sure to try our popular calico beans with ground beef and bacon, or cowboy beans with smoked sausage, ground beef, and bacon.
BBQ baked beans: Substitute your favorite barbecue sauce for the ketchup.
Extra smoky beans: Amp it up with 1 teaspoon of smoked paprika (in addition to the bacon).
Spicy baked beans: Add 1 diced jalapeño (leave the ribs and seeds in for extra heat), or cayenne powder (start with a quarter teaspoon).
Extra sweet beans: Add more brown sugar, or add honey or maple syrup.
Faster bean recipes: Try Instant Pot pinto beans (no soaking necessary), or frijoles borrachos (drunken beans).

Make-Ahead Ideas

If you’re know you’re going to be in a rush (i.e., you have to make them before you go to work), mix all the ingredients in a large bowl, cover and refrigerate it overnight. The next morning, you can simply transfer it all to your crockpot, turn it on, and walk away.

Keeping leftovers

Refrigerate: Leftover baked beans can be stored in the fridge in a tightly covered container for up to 4 days.

Freeze: They can be frozen for up to six months. Thaw the beans overnight in the refrigerator before reheating.

Reheat: Warm the beans over low heat in a saucepan on the stove. Individual portions can be reheated in the microwave but be aware that the beans tend to explode. Be sure to cover the dish.

Yield: 12
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes

Ingredients

1 jar (48 ounces) Great Northern beans, rinsed and drained (or three 15.8 ounce cans)
1 can (15.25 ounces) butter beans, rinsed and drained
1 medium yellow onion, finely diced (about 1 cup)
6 ounces bacon, cut into ½ -inch chunks (center-cut bacon preferable)
¾ cup ketchup
½ cup packed dark brown sugar (light brown is okay, too)
3 tablespoons molasses
1 tablespoon Dijon mustard
2 tablespoon white vinegar
½ teaspoon ground black pepper
salt, as desired

Method

Combine all ingredients in a slow cooker or crock pot; stir well.
Cover and cook on low for 6 to 8 hours, or high for 4 hours. Stir and reduce heat to keep warm when finished cooking.

Notes

Storage: Leftover beans can be refrigerated in a covered container for 2 to 3 days, or frozen for up to 6 months. Reheat in a saucepan over medium heat, or in the microwave (be sure to cover the beans because they tend to explode when microwaved).

Vegetarian or vegan beans: Omit bacon. Substitute 1 teaspoon of smoked paprika for a slightly smoky flavor.