Crockpot Baked Beans
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Crockpot Baked Beans
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With the perfect balance of sweet, savory, and tangy, these made-from-scratch crockpot baked beans are always a hit. So easy too!
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Ingredients
- 1 (15-ounce) can white beans, such as cannellini or Great Northern
- 1 (15-ounce) can dark or light red kidney beans
- 1 (15-ounce) can pinto beans
- 6 ounces thick-cut bacon cut into 1/2-inch strips(about 6 strips)
- 1 medium onion diced into 1/4-inch pieces
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 4 garlic cloves minced (about 4 teaspoons)
- 1 cup reduced sodium chicken broth or water
- ¼ cup ketchup
- ¼ cup unsulphured molasses do not use blackstrap
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
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Instructions
- Rinse and drain the beans, then transfer to a slow cooker. Heat a Dutch oven or similar pot over medium low. Add the bacon and saute until the fat is rendered and the bacon is crisp, about 8 minutes. With a slotted spoon, transfer to the slow cooker with the beans. Discard all but 2 tablespoons bacon drippings from the pot.
- Add the onion, salt, and pepper to the pot. Saute over medium heat until the onion is softened, about 5 minutes. Stir in the garlic. Let cook 30 seconds, stirring constantly. Pour in the chicken broth and stir to scrape up any bit stuck to the pan. Transfer to the slow cooker with the beans.
- To the slow cooker, add the ketchup, molasses, maple syrup, mustard, and vinegar. Stir to combine. Cook on low heat for 5 to 6 hours, or high heat for 3 to 4 hours, until the beans are hot and saucy. If you'd like them a little creamier, with the back of a spoon, lightly mash some of the beans, then stir to combine. Carefully taste and adjust seasoning as desired.
Notes
- TO STORE: Let cool, store airtight, and refrigerate for up to 4 days.
- TO REHEAT: Warm up leftover crockpot baked beans in the microwave or on the stovetop over medium-low heat.
- TO FREEZE: Transfer the beans to an airtight container or freezer bag. Store in the freezer for up to 3 months; thaw in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 8)
Calories
310kcal
(16%)
Carbohydrates
45g
(15%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
14mg
(5%)
Potassium
822mg
(23%)
Fiber
8g
(32%)
Sugar
16g
(32%)
Vitamin A
50IU
(1%)
Vitamin C
3mg
(3%)
Calcium
122mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 310kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 14mg | 5% |
| Potassium | 822mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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