Making homemade baked beans in the Crockpot is easy and the end result is much better than anything you’ll find in a can! Try out this easy Crockpot baked beans recipe today!
Are Baked Beans in Crockpot a Meal or a Side?
You can eat them however you like! We make them both ways. It depends what you are in the mood for!
Another option is to make them the star of the show and serve them up with a salad, steamed or fresh vegetables, etc.
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 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, uncooked, 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.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 705Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 57mgSodium 1603mgCarbohydrates 90gFiber 18gSugar 35gProtein 40g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.