Making homemade crockpot baked beans is so much better than those you get in a can from the store. When you know ahead of time what you would like to have for dinner or take as a dish to pass this recipe is perfect. Once you have tried these baked beans you will wonder why you didn’t try it sooner.
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Are Baked Beans in Crockpot a Meal or a Side?
The answer is pretty simple. You can either make the baked beans in a crockpot your main meal. With a serving of cornbread or muffins as your side.
Or you can make the main dish a meatloaf, a roasted chicken, or roast and have your homemade crockpot baked beans as your side. They are a truly versatile addition to your meal.
Can You Substitute Any of the Beans in Homemade Baked Beans?
If you are anything like me you find a recipe online and think you are all set to make it only to realize you are lacking a few of the ingredients. Or you purchase what you thought was kidney beans but they are red beans, so now what?
Do not worry. You can substitute red beans for your light or dark kidney beans without an issue. Since this recipe has kidney, red kidney, black, and northern beans you will not want to replace kidney beans with black beans.
Pinto beans could actually be substituted for the northern beans or a nice navy bean. I wouldn’t probably substitute chickpeas in this recipe as I am thinking they would end up mushy too quickly. But if you are like me and like adventure, it won’t hurt to try.
What Ingredients Do You Need for Homemade Baked Beans?
In order to make these tasty baked beans in a crockpot, you will need a medium sweet onion, chopped, sea salt and black pepper to taste. You will also need 1 can red kidney beans, 1 can dark red kidney beans, drained and rinsed. You will also need 2 cans 15.5-oz. of great northern beans, and 2 cans 15-oz. black beans also drained and rinsed.
Also make sure you have tomato paste, sugar-free dijon mustard, gluten-free liquid smoke, and real maple syrup. Last but not least 2 cups of chicken brother (organic if you prefer).
Optional: 16-oz. thick-cut bacon, cut into small pieces.
- 16-oz. thick-cut bacon, cut into small pieces
- 1 medium sweet onion, chopped
- Sea salt and black pepper, to taste
- 1 15.5-oz. can red kidney beans, drained and rinsed
- 1 15.5-oz. can dark red kidney beans, drained and rinsed
- 2 15.5-oz. cans great northern beans, drained and rinsed
- 2 15-oz. cans black beans drained and rinsed
- 6 oz. tomato paste
- 2 T. sugar-free Dijon mustard
- 1/4 t. gluten-free liquid smoke
- 1 c. real maple syrup
- 2 c. chicken broth, preferably organic
- Add chopped bacon and onion to a large skillet. Season with salt and black pepper, to taste, and cook over medium heat until bacon starts to get crispy and the onion is soft, approximately 10-15 minutes.
- Remove skillet from heat and carefully drain excess grease. Set aside.
- Add the beans, bacon, and onion to a 6-quart or larger slow cooker crock. Top with the tomato paste, Dijon mustard, liquid smoke, maple syrup, and chicken broth, and stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir to combine. Taste and season with additional salt and black pepper, if desired, before serving. Enjoy!
8 hours on Low
or 4 hours on High
If you choose to do the bacon you will need those extra 10-15 minutes prep time mentioned in the time area.
What Size Crockpot Should I Use?
For this recipe, I would use a 5-quart crockpot. You may also want to use a crockpot liner which allows for less mess when it is time to clean up. If you want to double your recipe a 10-quart crockpot may be more what you are looking for.