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Home » Course » Side

Slow Cooker Barbecue Beans

By: Kita · Published Aug 15, 2012 · Updated: Jan 5, 2023 · This post may contain affiliate links

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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

5 from 19 votes
Print Pin Rate
Author: Kita

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
  • ½ cup plus 2 tbs barbecue sauce
  • ½ cup brewed coffee
  • ⅓ cup packed dark brown sugar
  • 4 slices bacon
  • 1 tbs prepared brown mustard
  • hot sauce
  • salt and pepper

Instructions

  • Microwave onion, garlic, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to slow cooker.
  • Stir water, beans, ½ 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.
  • 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.

Notes

Slow Cooker Revolution

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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    Recipe Rating




  1. Belinda @zomppa says

    August 15, 2012 at 6:38 am

    Makes me think summer is almost over!!

    Reply
  2. Miriam @ overtimecook says

    August 15, 2012 at 7:50 am

    I'm always lookIng for a great new way to cook beans- this looks delicious!

    Reply
  3. Kate@Diethood says

    August 15, 2012 at 8:45 am

    Hi Kita!!
    Woman, you never disappoint...every time I visit you, I end up drooling all over my keyboard... pass me those beans, please!

    Reply
  4. RavieNomNoms says

    August 15, 2012 at 1:36 pm

    Beans are a staple with my family in the summer time. You won't see a barbeque or hardly a meal ever without the baked beans. Looks great!

    Reply
  5. Catherine Mae says

    August 16, 2012 at 2:06 am

    Would it be ok if I omit the coffee? I'm just not a huge fan of it (even though i live in the city where starbucks was created) I just want to make sure that if I do that, it will not mess up the recipe. 🙂

    Reply
    • Kita says

      August 16, 2012 at 7:26 am

      Of course you can. I am not a fan of coffee myself. You can substitute a bit more water or barbecue sauce in it's place.

      Reply
  6. Topper says

    August 16, 2012 at 8:47 am

    Why the heck do you discard the bacon? Just chop them puppies up before you add them to the slow cooker! 🙂

    Reply
    • Kita says

      August 16, 2012 at 8:49 am

      Normally, I would agree with you. Why waste good bacon? But, going from uncooked to 11 hours in a slow cooker results in a pretty gross and stringy texture. If you would like, I would discard the bacon at the end, and add freshly cooked crisp bacon back to the slow cooker just before serving.

      Reply
      • Mary says

        December 16, 2012 at 2:54 pm

        Try cutting the bacon into 1" pieces, then fry to crispy. Add bacon and it's grease to the beans. Perfect!

        Reply
  7. Griffin's Grub says

    August 16, 2012 at 1:25 pm

    Mmmm....those would have gone so well with my grilled chicken with white bbq suace last night. never made beans from scratch before, I usually just doctor up the canned beans a bit. Looks tasty. Thanks for sharing.

    Reply
  8. amanda @ fake ginger says

    August 16, 2012 at 11:41 pm

    I love those canned beans too. I would an entire can for dinner if I could. These look delicious too! Love the coffee in them!

    Reply
  9. Javelin Warrior says

    August 17, 2012 at 10:27 am

    I love homemade baked beans and these sound and look so good - and since they're in the slow cooker, 11 hours is ok with me 🙂 I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations...

    Reply
  10. Grimm Bone says

    August 28, 2012 at 9:06 am

    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'! 🙂

    Reply
    • Kita says

      August 28, 2012 at 9:21 am

      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.

      Reply
  11. Grimm Bone says

    August 28, 2012 at 12:10 pm

    Thanks! Perfect!

    Reply
  12. Dee Johnson says

    May 04, 2013 at 4:39 am

    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!

    Reply
  13. A_Boleyn says

    June 04, 2016 at 11:44 am

    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. 🙂

    Reply
    • Kita says

      June 07, 2016 at 8:03 am

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

      Reply
  14. Jenny P says

    May 30, 2021 at 2:36 pm

    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

    Reply

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Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

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