BBQ Baked Beans are an old fashioned staple that is enjoyed in all the regions of America. These beans in the slow cooker are made from scratch and it comes out with an excellent sweet and spicy flavor.
Do you know that baked beans are so delicious that there is some sort of variation made in just about every corner of the world. From the U.S. to the U.K. to Poland and around to Mexico and Brazil there is some tomatoey sweet concoction being whipped up for the family.
These aren't the traditional baked beans from the oven but they come out so delicious from the slow cooker too. If you're looking for tradition then I have a fantastic oven recipe for the Perfect Barbecue Baked Beans on the blog too.
In fact, if you'd like to make some great baked beans with a kick there's a recipe using canned beans with one of the cans being chili beans. Three kinds of beans all go in the slow cooker along with a little bi of Sriracha. It's good!
I guess you can tell I like baked beans and you might as well start with one of the best for your homemade recipe from scratch.
Presoak the beans overnight for easy preparation. Now there's only about 10 minutes of pre-preparation before everything is added to the crockpot. The resulting warm and satisfying meal is very inexpensive and it goes a long way.
What Kind of Beans Can Be Used for Baked Beans
- Navy beans are the number one favorite. These snall white beans come from the haricot bean. If you can't find them dried in your grocery store sometimes they are called 'small white beans'.
- Light red kidney beans can be used. They mix well with navy beans too.
- Great northern beans are perfect too - they're just a bigger bean.
- Pinto beans can be used but in a pinch and something very similar is made in Mexico.
- Black Beans go surprisingly well with these baked bean ingredients.
I've actually been making this recipe for a few years now. Right below here is a photo of it from about 5 years ago. I make sure my comfort food recipes don't get lost.
Especially ones that are a favorite to so many people. I have a rotation of dinners I can make for my family. Ones that everyone likes and believe me that's not easy. Picky dang eaters.
Now as for me - I can't think of anything I don't like. Seriously. What is wrong with me! You'd think there was a vegetable or even fruit that I didn't like but - nope.
But anyway, this recipe is in on that list the I can make every once in a while. I guess that's where I can get picky. I don't want the same meal too close together. About a month apart is good.
So I have this list that goes to about 30 recipes and then I start over again. Once in a while I work in a new one. Truthfully, I had a 90 day list once and then we moved. Haven't found it yet!
One thing I am sure about that lost list though and it's that this BBQ Baked Beans recipe was on there.
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BBQ Baked Beans in the Slow Cooker
Ingredients
- 16 ounces dried navy beans
- 1 tablespoon extra virgin olive oil
- 3 ounces tempeh bacon
- ½ cup ketchup
- 32 ounces vegetable broth
- 1 tablespoon molasses
- ½ cup onion, diced
- 1 teaspoon dry mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
The night before cooking:
- Place the beans in a very large stockpot or bowl. Cover with water by about 4 inches above the beans. Let soak on the counter overnight. They will plump up.
The morning of cooking:
- Drain the presoaked navy beans and put them in the slow cooker.
- Add a tablespoon of oil in a small skillet and cook half of the vegan bacon on each side, it browns very fast.
- When the bacon is done - slice into thin cross-slices.
- While the bacon is cooking, dice the onion.
- Add all of the ingredients to the slow cooker.
- Turn on low and cook for 6 to 8 hours.
- They can also be cooked on high for 3 to 4 hours.
Notes
Nutrition
Dianna
Thank you for this recipe! I am looking forward to trying it. It is so hard to find meatless recipes for the slow cooker!
Ginny McMeans
You are so welcome. I can't wait for you to try it. I have about 7 slow cooker recipes on the site - so far - if you want to check them out too!
Judy
This looks so yummy. Love your recipes and book. I am sure you have answered this many times but what do you use to calculate your calories and nutrition? Sodium and potassium have recently become important.
Ginny McMeans
Thanks so much Judy!!! The calculator is worked into the recipe card program that I use behind the scenes. I remember one I used years ago. It was called Calorie King. It still might be on the internet.
Judy
Thank you for quick response. I checked Calorie King and it is still available. It seems to be complete product oriented. You put it potato chips and it gives you info on many brands and portions. Well suited for dieters that buy ready made items. We are a whole food family. What I am looking for is more a nutrien calculator for my own or others I use. I have cancer and hubby has high BP and low potassium. I like being able to adjust our daily needs. Thank you for your help. I currently use one from my fitness pal which is difficult to use but does get the job done. ?
Annemarie @ justalittlebitofbacon
I'm picky like you're picky. I love just about everything but not too often. 🙂 Though I might make an exception for your baked beans since they look so yummy and would be a great side to so many meals!
camila hurst
These look great! I love beans! I grew up in Brazil and there we eat rice and beans everyday!
Alida | Simply Delicious
I love easy recipes like these. Those beans look GREAT!
Natalie
I never cook beans at home, but this looks like such a great side dish - so delicious and comforting, I simply have to give this a try!
Laura Newton
So I made these in the slow cooker, and after 24 hours cooking on low the beans (which I soaked for over 20 hours) were STILL fairly hard. The beans were freshly purchased, so if they were old, it's the stores fault. Anyway, I put them in the pressure cooker, added some liquid smoke and maple syrup, and they taste heavenly. I'm definitely saving this recipe, but altering my cooking instructions!
Ginny McMeans
No need to alter, the instructions are correct. They were definitely old beans. They can be years old even if they're new to the store. It probably isn't even the store's fault but the manufacturer. First, you should never need to soak more than 8 hrs. That's a hint right there. I'm glad they tasted heavenly in the end.