These crockpot baked beans are so easy to make with canned beans. They’re perfect for a summer barbecue or a potluck!
Crockpot baked beans with canned beans are so easy to make. I love using my crockpot as a cooking shortcut. These crockpot baked beans are great for a cookout, party, or to feed a small crowd since the recipe yields about 8 to 10 servings. I know a lot of people love baked beans during the summer for backyard barbecues but I think they’re great all year round.
This recipe calls for canned baked beans and pre-cooked bacon (the boxed kind you can buy pre-cooked at the grocery store) which makes it a low prep recipe. The hardest part will be measuring a few things out and doing a bit of chopping. This is a no fuss, toss and go recipe. The longer it simmers in the crockpot the better the flavor becomes.
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What ingredients do I need for this recipe?
For this recipe, you will need:
- Bacon
- White onion
- Red bell pepper
- Pork and beans
- Great northern beans
- Kidney beans
- Brown sugar
- Ketchup
- Molasses
- Dry mustard
- Garlic
- Barbecue sauce
- Salt and pepper
The bacon
The bacon in this recipe really brings out the flavor in the beans. I recommend you either fry the bacon beforehand or buy the pre-cooked box bacon and chop it up. I find that the pre-cooked bacon that comes in a box makes crockpot cooking that much easier. I know that many people are looking for low prep or toss and go recipes and this helps cut down on the prep time a lot.
Do I have to use the canned beans you recommend?
I prefer to use great northern beans, kidney beans, and pork beans. The white beans can be swapped out with navy beans or butter beans without too much effect on the flavor of the recipe. I would not recommend switching out the kidney and pork beans as it will change the recipe too much.
I would also recommend not using dried beans in this recipe since it calls for kidney beans. Cooking raw beans in kidney bean family in the crockpot is not safe. You can cook other varieties of beans raw in the crockpot but not kidney beans. Again, the kidney bean family is the only bean NOT safe to cook in the crockpot.
Are these baked beans spicy?
These baked beans have a very mild sweet flavor with a little bit of tang. They are not spicy.
What if I want spicy beans?
If you want to add a little spice to these beans you can add some red hot sauce to them. You could also add half of a diced jalapeño with the seeds removed.
How long do I cook this recipe for?
You’ll want to cook this recipe on low for 6 to 8 hours or on high for 3 to 4 hours.
Do I have to use my crockpot?
If you want to bake these in the oven you totally can. You can put these baked beans in a greased oven safe casserole dish and bake them for one hour at 350 degrees.
Other crockpot recipes that you might like:
- Crockpot Sausage and Peppers
- Dr. Pepper Baked Beans
- No Boil Crockpot Mac and Cheese
- Crockpot Drunken Black Beans
- Crockpot Borracho Beans
Crockpot Baked Beans with Canned Beans
Equipment
- Crockpot (slow cooker)
Ingredients
- 10 strips bacon Fry it, cool it, then chop it or use a box of precooked bacon.
- 1 tablespoon minced garlic
- 1 white onion
- 1 red bell pepper stem and seeds removed
- 1 can pork and beans (15 ounces) with tomato sauce (do not drain)
- 1 can great northern beans (15 ounces) drained and rinsed
- 1 can kidney beans (15 ounces) drained and rinsed
- ½ cup brown sugar packed
- ½ cup ketchup
- ⅓ cup molasses
- 1 ½ teaspoon dry mustard
- 2 tablespoons barbecue sauce
- salt and pepper to taste
Instructions
- If you are using raw bacon, fry the bacon, drain the fat off and set it aside to cool. If you have pre-cooked bacon continue to the next step.
- Spray your crockpot with non-stick spray.
- Dice your onion and red bell pepper and add them to your crockpot.
- Chop your bacon into fine pieces and add to your crockpot.
- Add the pork and beans with the juices.
- Drain and rinse your white beans and kidney beans add to the crockpot.
- Add the remaining ingredients and then stir well.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Rita says
I used this recipe today. The beans were Delicious. I’m going to double it next time.This will be my go to recipe for beans from now on.
Kathryn says
I need to transport 4x this recipe. Do you think it would be possible to bake these beans in the oven and then transfer them to a slow cooker to keep warm? The recipe looks delicious. Thank you.
Audrey says
Hi Kathryn, yes you can make these in the oven instead. I would recommend cooking them at 350 F for about 30 minutes. 🙂
Darlene says
How well do these freeze?
Audrey says
You can freeze these. They should keep for about four months in your freezer.
Bonnie Yagiela says
After I added more beans, I’d rate it a 5. It was too sweet for our taste, and a bit watery. After I left the lid off to evaporate some of the liquid, and added a large can on drained and rinsed pinto beans to lower the sweetness, everyone loved them!
Sheila says
These were fabulous…everyone raved about them. Served 8 and had some leftover.
LaRetta says
Hi, this looks really good to serve about 75 young men. How many people will I recipe feed?
Audrey says
Hi LaRetta, this recipe serves 10 as a side dish. Please let me know if you have any other questions.
Lupe says
I’ve made these beans twice and everyone raves about them. I made 6x the recipe for a party and there was enough for 80 servings plus leftovers for the next day for 15 servings. They are bomb.