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Slow Cooker Barbecue Beans

Slow Cooker Barbecue Beans   PasstheSushi.com

Baked beans are one of those things that seem pretty darned perfect right from the can with that long honored secret recipe locked away from us forever. So, when I set out to make my own batch of baked beans, Handsome asked why bother? One, I wanted too, two I wanted to see if a few hours of slow cooking and the geniuses over at Cook’s Illustrated could convince me that going back to a can was never going to happen again.

It didn’t. But that’s not to say these beans weren’t kicking, but when a good can of beans is at most $2, you really can’t beat it. The pro’s? This recipe can stand to be tweaked a lot. There’s a lot that could be done to really customize some flavors. Also, you know everything you put in it. Knowing what’s in your food goes a long way. So when I need something more then a weeknight quick fix side dish, these beans are totally worth the 11 hour wait.

 Slow Cooker Barbecue Beans   PasstheSushi.com

Slow Cooker Barbecue Beans

Slow Cooker Barbecue Beans

Ingredients

  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1 tbs vegetable oil
  • 4 cups water, plus additional hot water as needed
  • 1 lb dried navy beans, picked over and rinsed
  • 1/2 cup plus 2 tbs barbecue sauce
  • 1/2 cup brewed coffee
  • 1/3 cup packed dark brown sugar
  • 4 slices bacon
  • 1 tbs prepared brown mustard
  • hot sauce
  • salt and pepper

Instructions

  1. Microwave onion, garlic, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to slow cooker.
  2. Stir water, beans, 1/2 cup barbecue sauce, coffee, sugar, and bacon slices into slow cooker. Cover and cook until beans are tender, 9-11 hours on low, or 5-7 on high.
  3. Discard bacon slices. Stir in remaining 2 tbs barbecue sauce and mustard and let sit until thickened slightly, about 10 minutes. Season with salt, pepper, and hot sauce to taste and serve. This dish can be held on warm setting for 1 to 3 hours before serving. Loosen with additional hot was as needed before serving.

 

 

Jenny P

Sunday 30th of May 2021

These beans are absolutely fantastic, lol. The only change that I made was omitting the raw bacon & I cooked the sauteed the onions & garlic in bacon grease that I had leftover from breakfast. I foresee myself making these again & again

A_Boleyn

Saturday 4th of June 2016

I like your reasons to experiment. I've done a couple of versions of baked beans ... not all equally successful and I'll still buy the canned but, why not? Dried beans are cheap and I did a slow bake in a dutch oven in the oven while cooking other things in there. During the winter, it warms up the kitchen. :)

Kita

Tuesday 7th of June 2016

I have to admit, I buy canned too - they are so easy and inexpensive!

Dee Johnson

Saturday 4th of May 2013

I have been wanting a great recipe for homemade baked beans. I'm going to pin this to try later. My husband hates coffee with a passion, but I'm going to put it in and see if he tastes it. ;) Thanks!

Grimm Bone

Tuesday 28th of August 2012

Thanks! Perfect!

Grimm Bone

Tuesday 28th of August 2012

These look great! I've just been out to buy the ingredients! Quick question - did you soak the beans overnight? The pack is making this look 'Very Important'! :)

Kita

Tuesday 28th of August 2012

No. Normally that step is very important, but the elves over at Cook's Illustrated said to just rinse and pick over for any small stones before dumping them into the crock pot. I didn't soak mine over night. In a previous attempt with a similar recipe from another source, I did soak the beans, but things never came out quite right.

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