Turn a pound of dried beans into a deliciously hearty side dish with this crockpot baked beans recipe. You are going to love how easy they are to make. The sweet and tangy sauce is perfect with the soft beans and savory bacon.
I have to admit, I love bean recipes. It is hard to imagine another more economical food.
You can pick up a pound of dried beans for next to nothing. Yet they are packed with nutrition and fiber.
So, they are a great way to stretch your grocery budget while still feeding your family something good.
They naturally take a while to cook. So, using the crockpot lends itself well to the process. (Though if you are in a hurry, I also have an Instant Pot baked bean recipe that cuts the time considerably.)
Plus, that means they travel well. This is a great dish to bring with you to summer BBQs and potlucks.
If you count the soaking time and the long slow cook, this recipe does take a while to make. However, there is very little hands on time.
If you like beans, I hope you give this recipe a try. It is such a great way to make homemade baked beans from scratch.
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Carlee’s Tips and Tricks
Soaking the beans with a bit of baking soda helps then to soften better. It reduces the risk of getting a batch of beans that just won’t soften no matter how long you cook them.
Great northern beans or navy beans are great options if you don’t have pinto beans on hand.
If you don’t like your baked beans to be too sweet, reduce the brown sugar by half.
Feel free to crisp up the bacon before adding it to the slow cooker if you want to. Or try adding a ham bone or chop up some leftover pork instead.
This recipe is a great starting point. There are so many tasty ways to make it your own.
Crockpot Baked Beans With Dried Beans
Ingredients
- 1 pound dried pinto beans or white beans
- water to soak beans
- ¼ teaspoon baking soda
- ½ pound bacon chopped
- 1 medium onion finely diced
- 1 jalapeno seeded and finely diced
- 3 cups chicken stock
- 1 cup light brown sugar packed
- ¼ cup tomato paste
- 1 Tablespoon yellow mustard
- 1 Tablespoon liquid smoke optional
- 1 Tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
Instructions
- Sort 1 pound dried pinto beans and place them in a large mixing bowl. Fill the bowl with water until it sits 3 inches above the beans (they will expand).
- Add ¼ teaspoon baking soda to the bowl of beans and stir. Let rest overnight or for 12 hours.
- When you are ready, rinse the beans and place them in your slow cooker.
- Add ½ pound bacon, 1 medium onion, 1 jalapeno, 3 cups chicken stock, 1 cup light brown sugar, ¼ cup tomato paste, 1 Tablespoon yellow mustard, 1 Tablespoon liquid smoke, 1 Tablespoon paprika, 2 teaspoons salt, 2 teaspoons minced garlic, and 1 teaspoon ground cumin.
- Stir, cover, and cook on low for 8 hours or high for 6 hours.
- Give the beans a stir. Then allow to sit with the lid cracked for 30 minutes while the beans soak up a bit more of the liquid before serving. Or, hold on warm until ready to serve.
Notes
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More Popular Crockpot Bean Recipes
Check out my collection of crockpot recipes for even more slow cooked goodness.
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