Slow-Cooker Baked Beans
These comforting slow-cooker baked beans are perfect for families who want that classic barbecue taste without all the fuss! Everyone will love how these beans turn out sweet, savory, and absolutely delicious. The best part is you just dump everything in your slow cooker and let it work its magic.
Recipe Details
Timing & Servings: Active Time: 10 minutes, Total Time: 3 hours 10 minutes, Serves: 8 people.
Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, High-Fiber, Heart-Healthy, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 139 Calories, 29g Carbs, 6g Protein.
Ingredients You’ll Need
Navy beans: You’ll need 2 cans (15 ounces each) of no-salt-added navy beans, rinsed and drained. These little white beans are perfect because they hold their shape and soak up all those amazing flavors!
Tomato sauce: ⅔ cup of no-salt-added tomato sauce gives our beans that rich, tomatoey base. Any brand works great here.
Onion: ½ cup of diced medium onion adds that sweet, savory flavor we all love. Yellow or white onions both work perfectly!
Garlic: 2 cloves minced garlic bring that amazing aroma and taste. Fresh garlic is best, but you can use jarred if that’s what you have.
Molasses: ¼ cup molasses gives these beans their classic sweet, deep flavor. This is what makes them taste like traditional baked beans!
Brown sugar: 2 tablespoons brown sugar adds extra sweetness that balances perfectly with the savory ingredients.
Tomato paste: 1 tablespoon tomato paste makes the sauce rich and thick. It’s like concentrated tomato goodness!
Worcestershire sauce: 1 tablespoon adds that umami flavor that makes everything taste amazing. It’s the secret ingredient that makes people ask what you did!
Yellow mustard: 1 ½ teaspoons yellow mustard gives a tiny tangy kick. Regular yellow mustard from the fridge works perfect.
Smoked paprika: ½ teaspoon smoked paprika adds that smoky flavor like they were cooked over a campfire. So good!
Salt: ⅛ teaspoon salt helps bring out all the other flavors. Just a pinch is all you need.
Cayenne pepper: A pinch of cayenne pepper adds just a tiny bit of heat. You won’t even notice it, but it makes everything taste better!
How to Make Slow-Cooker Baked Beans
Step 1: Combine all your ingredients in your 3 ½-quart slow cooker. Add the beans, tomato sauce, onion, garlic, molasses, brown sugar, tomato paste, Worcestershire sauce, mustard, paprika, salt, and cayenne. Give everything a good stir so it’s all mixed together nicely.
Step 2: Cover your slow cooker and cook on High for about 3 hours. You’ll know they’re done when the beans are tender and the sauce has thickened up beautifully. The smell will be absolutely amazing!
Easy and Quick Slow-Cooker Baked Beans Version
Want to make this even easier? You can skip dicing the onion and use 2 teaspoons of onion powder instead! Also, if you don’t have molasses, you can use ⅓ cup of brown sugar total. Just throw everything in the slow cooker and you’re good to go!
Serving Ideas
These beans make a perfect side dish for any barbecue or potluck! They go amazing with grilled burgers, hot dogs, or pulled pork. Serve them alongside some creamy coleslaw and cornbread for the ultimate comfort meal.
Storage
Store your leftover beans in the fridge for up to 5 days in a covered container. To reheat, just warm them up in the microwave for 1-2 minutes or on the stove over medium heat until heated through. They taste even better the next day!
Substitutions
No navy beans? Great northern beans or pinto beans work perfectly too! Don’t have molasses? You can use maple syrup or honey instead. If you’re out of Worcestershire sauce, try soy sauce or just skip it – the beans will still be delicious!
Pro Tips
• Perfect texture: Don’t skip rinsing your beans – it removes extra starch and prevents mushy beans.
• Extra flavor: Let the beans sit for 10 minutes after cooking to thicken up even more.
• Make ahead: These beans taste even better the next day, so feel free to make them ahead of time!
• Slow cooker size: A 3 ½-quart slow cooker is perfect, but you can use a larger one if that’s what you have.
FAQs
Can I use dried beans instead of canned?
You bet! If you want to use dried navy beans, you’ll need about 1 ½ cups. Soak them overnight, then cook them until tender before adding to your slow cooker. It’ll take a bit longer, but the results are amazing!
Can I make these beans on Low instead of High?
Sure! If you want to cook them on Low, plan for about 6-7 hours. They’ll turn out just as delicious, and it’s perfect if you want to start them in the morning!
Are these beans really vegetarian?
Yes! These beans get all their amazing flavor from molasses, spices, and Worcestershire sauce instead of bacon. They’re completely vegetarian and just as tasty as the traditional version!
Can I double this recipe?
Absolutely! Just make sure you have a big enough slow cooker. A 6-quart slow cooker works great for a double batch. You might need to add an extra hour of cooking time.
I hope you love these slow-cooker baked beans as much as my family does! They’re so easy to make and always a crowd-pleaser. Let me know how yours turn out – I’d love to hear about your cooking adventures!
