Slow Cooker Baked Beans

Sweet and savory Slow Cooker Baked Beans are guaranteed to be the hit of your next summer bbq! These beans have the perfect balance of savory, sweet, and smoky flavors with a hint of spice at the end. The perfect recipe for feeding a crowd… no oven necessary!

Growing up, baked beans were pretty much a staple on our summer menu. Anytime there were hot dogs or burgers or brats being grilled… you better believe there were baked beans on the side.

And I don’t remember ever having homemade baked beans… it was Bush’s all the way. No complaints! I love me some Bush’s (the classic or the vegetarian)… and these days there are countless new varieties.

But. There’s something about homemade that’s always just better. Because with homemade, you can adjust ALL the flavors. From the sweetness to the smokiness to the seasonings and spice. And that’s exactly what I did when I first started making my own.

I started out basic and slowly added layer upon layer of delicious flavor. From dried mustard to smoked paprika to Worcestershire sauce and chipotle chili powder… I made these into the BEST baked beans ever.

They’re perfectly smoky and not too sweet, and the chipotle chili powder gives them just the right amount of kick. Trust me when I say you’ll be making then on repeat this summer!

what you’ll need for this recipe

Beans – I used 1 pound of dried navy beans, soaked using my quick soak method. You can also soak the beans overnight by placing them in a large bowl, covering them with 3 inches of water, and letting them sit at room temperature for 8-12 hours.

Water – Water is added to help cook the beans and create the sauce for them. I used 5 cups of water.

Onion – I added 1 chopped onion for flavor and texture. I used yellow onion, but white or Vidalia would also work well.

Tomato paste – I added one small (6 ounce) can of tomato paste for rich tomato flavor. Use a combination of tomato sauce and tomato paste for extra flavor.

Brown sugar – Brown sugar adds a level of sweetness that baked beans are known for. I used light brown sugar, but substitute dark if you prefer.

Molasses – 1/3 cup molasses adds depth of flavor and a warm toffee-like flavor to baked beans. Add more or less to taste.

Bacon – I added 12 ounces of bacon, trimmed, for delicious smoky flavor. Bacon is a completely optional, yet delicious, addition.

Apple cider vinegar – 2 Tablespoons apple cider vinegar adds balance to this recipe by cutting the sweetness of the brown sugar and balancing out the rich, savory flavors.

Seasonings – I used a combination of salt, pepper, dry mustard, chipotle chili powder, smoked paprika, and Worcestershire sauce to season the beans. See my substitution ideas below!

how to make baked beans

Soak the beans. Soak the beans overnight or using my quick soak method.

Combine the ingredients. In a large slow cooker, combine the soaked beans, chopped onion, chopped bacon, tomato paste, brown sugar, molasses, apple cider vinegar, seasonings, and water. Stir to mix.

Slow cook. Cook on high heat 8-9 hours OR on low heat 10-12 hours, stirring once or twice throughout the cooking process.

storing & reheating

Leftover baked beans can be stored in a covered container in the refrigerator for up to 5 days. To reheat, transfer back to the slow cooker OR to a saucepan on the stovetop, heating over low heat until warmed through.