If you’re searching for a great recipe that turns a bag of dried beans into rich, smoky, sweet-and-savory comfort food, this crockpot baked beans recipe is about to become your go-to. There’s something about a homemade slow cooker version of baked beans that just can’t be matched by the canned stuff. With a little bit of prep work the night before and a long, low-and-slow cooking process the next day, you’ll end up with the best baked beans recipe you’ve ever made, and it barely takes any hands-on effort at all.
This is one of those slow cooker recipes that proves the best part of cooking is sometimes just walking away and letting the crockpot do the work. Whether you’re planning ahead for summer bbqs, need an easy side dish for a potluck, or just want something delicious to serve alongside dinner, this bean recipe delivers every time.
Why You’ll Love This Crockpot Baked Beans Recipe
There are a lot of different kinds of baked beans out there, but this version stands out because of its great depth of flavor. Between the chopped bacon, brown sugar, tomato paste, and liquid smoke, every bite has a smoky flavor balanced with just enough sweetness. The jalapeno adds a subtle kick, and the mustard and paprika round out the savory sauce that coats every bean.
Unlike a lot of easy baked beans recipe options that start with canned beans, this one uses dried beans for the best texture. Canned beans can turn mushy in a slow cooker, but starting from dry beans means you control the texture from start to finish, giving you that perfect balance of tender beans that still hold their shape.
Ingredients You’ll Need
Here’s an overview of the ingredients in this recipe. Jump to the recipe card for the full recipe:
- Dried pinto beans (navy beans, great northern beans, or other white beans work well too)
- Uncooked thick cut bacon, chopped (or bacon slices, chopped)
- Yellow or white onion, finely diced
- Large fresh jalapeno, seeded and finely diced
- Chicken stock
- Brown sugar, packed (dark brown sugar adds an even richer molasses flavor)
- Tomato paste
- Yellow mustard
- Liquid smoke
- Paprika
- Salt
- Garlic
- Cumin
- Baking soda
- Water, for soaking
You’ll also need a 6-quart crockpot to bring it all together.
The Overnight Soak: Don’t Skip This Step
The secret to the best texture in any dried beans recipe starts with a proper overnight soak. Sort through your batch of beans to remove any debris, then place them in a large mixing bowl.
Cover them with enough water so it sits about 3 inches above the beans, they’ll expand quite a bit as they soak, so give them room.
Stir in the baking soda, which helps soften the beans’ skins and cuts down on cooking time later. Let the bowl rest overnight, or for about 12 hours. This step takes only a few minutes of prep time, but it makes a real difference in the final dish.
Once the beans have finished soaking, give them a quick rinse and drain off the soaking liquid before adding them to the crockpot.
Building the Crockpot
Place your soaked and rinsed beans in the bottom of the crockpot insert. From there, add all the remaining ingredients: the chopped bacon, onion, jalapeno, chicken stock, brown sugar, tomato paste, mustard, liquid smoke, paprika, salt, garlic, and cumin.
Give everything a good stir to make sure the beans are evenly coated and there’s enough liquid distributed throughout the pot. Cover and cook on low heat for 6-8 hours, or until the beans are tender.
One tip worth keeping in your recipe notes: if you’re not a fan of the softer fat pieces that come from bacon cooked low and slow, you can cook the bacon first on medium heat until crisp, then add it to the pot along with a spoonful of the bacon grease for extra richness and flavor.
The Resting Period: Why It Matters
Once the 8 hours are up, you’ll likely notice there’s extra liquid resting on top of the beans. This is completely normal. Don’t panic and don’t add a cornstarch slurry to try to thicken it up too early. Simply turn off the crockpot, cover it, and let the beans rest for about an hour. During this final rest, the beans will absorb that extra liquid, resulting in a thicker, more cohesive sauce and delicious results with the perfect consistency.
This resting time is what takes the dish from good to next level. It’s a small step, but it’s the difference between soupy beans and a rich, spoonable side dish that holds together beautifully on the plate.
Tips for the Best Baked Beans
- Bean options: While this recipe calls for pinto beans, navy beans, great northern beans, and other white beans all work beautifully in this base. Kidney beans and butter beans can also be used if you want to switch things up and try different kinds next time.
- Adjust the sweetness: If you prefer your beans more on the savory end, reduce the brown sugar by half. You can also swap in maple syrup for part of the sugar for a different kind of sweetness.
- Add extra flavor: A splash of apple cider vinegar, a spoonful of your favorite bbq sauce, a dash of worcestershire sauce, or a pinch of chili powder and black pepper can all be stirred in for extra complexity. If you have a ham bone or some salt pork on hand, either makes a wonderful addition for even richer flavor.
- Storage: Store leftovers in an airtight container, in the fridge, for up to a week. For longer storage, transfer to a sealed container and freeze for up to 3 months.
- Instant Pot alternative: If you’re short on time, this recipe can be adapted for an instant pot, though you’ll lose a bit of that slow, low setting magic that develops such great depth of flavor over 8 hours.
What to Serve with Crockpot Baked Beans
This bean recipe is one of the most versatile side dishes you can make. It pairs perfectly with hot dogs and burgers at summer bbqs, alongside grilled pork chops, or as a hearty companion to ground beef dishes like meatloaf. On hot summer days, serve it warm straight from the crockpot’s warm setting, and let guests help themselves throughout the party.
It also makes fantastic leftovers. In fact, many people find the beans taste even better the next day, once the flavors have had more time to meld together.
This crockpot baked beans recipe is proof that some of the best dishes come from the easiest methods. With a simple overnight soak, a handful of pantry ingredients, and a long stretch in the slow cooker, you’ll end up with a classic recipe that beats anything from a can. Whether it’s your first time making baked beans from scratch or you’re a seasoned pro looking for your new favorite ways to switch up a bean recipe, this one deserves a permanent spot on your recipe card.
Give it a try for your next gathering, and don’t be surprised if it becomes the dish everyone asks you to bring.
More Crockpot Recipes:
- Crockpot Refried Beans
- Crockpot Taco Queso Dip
- Flavorful Crockpot Split Pea Soup
- Flavorful Crockpot Chili with Beef & Sausage
Crockpot Baked Beans with Bacon
Ingredients
- 1 Pound Dried Pinto Beans or navy beans
- ½ Pound Uncooked Thick Cut Bacon chopped
- 1 medium Yellow or White Onion finely diced
- 1 large Fresh Jalapeno seeded and finely diced
- 3 Cups Chicken Stock
- 1 Cup Brown Sugar packed
- ¼ Cup Tomato Paste
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon Liquid Smoke
- 1 Tablespoon Paprika
- 2 Teaspoons Salt
- 2 Teaspoons Minced Garlic
- 1 Teaspoon Ground Cumin
- ¼ Teaspoon Baking Soda
- Water to soak beans
Instructions
- Sort the 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 the baking soda to the bowl of beans and stir. Let rest overnight or for 12 hours.
- Once the beans are ready, rinse them, and place them in the bottom of the crockpot insert.
- Add all remaining ingredients.
- Stir, cover, and cook on low for 8 hours.
- There will be extra liquid resting on top of the beans once they finish. Turn off the crockpot and allow the beans to sit for an hour, covered, to absorb that bit of liquid. Serve and enjoy!
Notes
- Store in an airtight container, in the fridge, for up to 1 week. To freeze, place in an airtight, freezer-safe container, and store for up to 3 months.
- If you don’t like the softer fat pieces from bacon, you can cook it first before including it in the pot.
- If you would like the beans to be more on the savory end, reduce the brown sugar by half.
- You can use navy beans or any other white bean in place of the pinto beans. Any of those options will taste just as good.
Hi, I’m Jessica! I am wife to Chris, and mom to Kaip, Alana and Koa. I am a website developer and blogger. In this space, I share about everything from parenting, making money from home, recipes, mom lifestyle, and things for kids! Learn more about me here.
