Crock-Pot Easy Baked Beans

You cannot go wrong with a slow cooker full of these Crock-Pot Easy Baked Beans. The perfect side dish for your next summer BBQ cookout! 

Crock-Pot Easy Baked Beans

Crock-Pot Easy Baked Beans is a recipe from reader Janet Campbell.  We’ve had her recipe since our beginning at Crock-Pot Ladies and I got the honor of making her recipe myself so we could give some more descriptive instructions and pictures.

I halved her recipe (her recipe feeds 25 people!) as this was just for my family at Memorial Day Weekend and I knew a full pot would take us days to eat.   If you were making this for a larger gathering you would definitely want to make the full batch.

I had just found some a great deal at the grocery store on some canned pork and beans so I was excited to be able to use up a few cans, and I still have quite a bit of the kidney beans that I canned in my pressure canner from last fall that I’m finding uses for.

I picked up the couple other ingredients I needed at the store and went to work at home.  I cooked the bacon in the oven, which is my favorite way to cook bacon as it’s the least messy place to do so, and got busy putting the rest of the recipe together.

The tangy baked beans with bacon turned out great.  We really enjoyed them and it was nice to have a different flavor for a side dish at dinner.  I often feel like our side dishes are in a bit of a rut so this was a different experience for us.  I can’t wait to make this again at our next potluck coming up this summer.  I will have the best beans around!

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Crock-Pot Easy Baked Beans Recipe

Print Recipe Crock-Pot Easy Baked Beans Recipe

Rating	Votes: 1 Rating: 5 You: Rate this recipe!
Servings	25People
Prep Time	30Minutes
Cook Time	4-5Hours on high

Ingredients

• 56 ounces Canned Red Beans Drained and rinsed
• 56 ounces Canned Kidney Beans Drained and rinsed
• 28 ounces Canned Pork & Beans
• 8 ounces BBQ Sauce
• 1 1/2 cups Ketchup
• 2 tablespoons Brown Sugar light or dark
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Red Wine Vinegar
• 1 whole Yellow Onion diced
• 2 pounds Bacon cooked

Servings: People

Ingredients 56 ounces Canned Red Beans Drained and rinsed 56 ounces Canned Kidney Beans Drained and rinsed 28 ounces Canned Pork & Beans 8 ounces BBQ Sauce 1 1/2 cups Ketchup 2 tablespoons Brown Sugar light or dark 2 tablespoons Worcestershire Sauce 1 tablespoon Red Wine Vinegar 1 whole Yellow Onion diced 2 pounds Bacon cooked Servings: People

Rating Votes: 1 Rating: 5 You: Rate this recipe! Servings 25People Prep Time 30Minutes Cook Time 4-5Hours on high

Instructions

1. Cook bacon until it is just barely crisp either in oven, microwave or on stove top.
2. Saute the onion in a frying pan on the stove.
3. Open, drain and rinse red beans and kidney beans.
4. Place all ingredients into the crock, mix evenly (you can add bacon as soon as it's cooked).
5. When your bacon is cooked, let it drain on paper towels for a few minutes to help get the excess fat off, and break into bite size pieces and add to the crock and mix again.
6. Cook on high for 4 to 5 hours, stirring occasionally. If it seems to be getting so hot that it may burn, turn it down to low.

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