Slow Cooker Baked Beans

There is nothing better than a warm side of baked beans, and now you have a recipe you can make in the slow cooker! Pair with a turkey burger on a whole wheat bun and a side salad for a well-balanced meal. 

8 ounces uncooked bacon, diced
1 yellow onion, diced
3 cloves garlic, minced
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can northern white beans, rinsed and drained
½ cup ketchup
¼ cup molasses
¼ cup spicy barbecue sauce (or your favorite barbecue sauce — use a sweet one if you like sweeter baked beans)
½ cup packed dark brown sugar (or substitute coconut sugar)
1 tablespoon Worcestershire sauce
½ tablespoon yellow mustard (or substitute Dijon)

Add diced bacon to a large skillet or pan and place over medium heat, cook bacon until crispy and golden brown. Once bacon is done, blot with a paper towel to absorb excess grease. Allow bacon to cool.

Drain the bacon grease, leaving a little on the bottom of the pan, and add in the diced onion, cooking for 5-8 minutes or until they are slightly golden. During the last minute of cooking, add garlic and cook for 1 min. Remove from heat and set aside.

Add the drained and rinsed pinto, kidney and northern beans to the slow cooker, then add in the bacon, onion and garlic. Next add in the ketchup, molasses, barbecue sauce, brown sugar, Worcestershire and mustard. Stir with a wooden spoon until everything is well combined. Cook on high for 3-4 hours or low for 6-7 hours.

Nutrition Information
Servings: 10 servings
Per serving: Calories: 238; Fat: 2.7g; Saturated fat: 0.9g; Carbohydrates: 48.2g; Fiber: 24.4g; Sugar: 19.7g; Protein: 10.6g

Printable recipe available at:

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