These incredibly delicious slow cooker baked beans make for an amazing breakfast. You can eat these by themselves or on the side with some bacon and eggs.
Despite the name, baked beans are often stewed rather than baked. They work out best when they are cooked for extended periods of time making them great for a slow cooker. It allows all the flavors to develop so you end up with some rich tasting beans that the entire family can enjoy.
You can use either dried or canned beans in this recipe. I used canned as this helps speeds things up as you don’t need to soak the beans overnight. If you use canned beans, make sure you drain and rinse them before adding them to the slow cooker.
It’s best to keep the leftovers as they will reheat very nicely the next day or whenever you’re feeling like some beans. You will find they should last for about a week before needing to be thrown out. You’re also able to freeze the leftover beans down so they will last a lot longer.
If you have some leftovers and you need some beans you can simply reheat them in a fry pan, microwave or even the oven. I don’t recommend heating frozen food in the slow cooker as there are some health risks to doing this.
These baked beans won’t taste like the type that you find at the supermarkets. Instead, these are incredibly tasty and strong with flavors of paprika, honey, and tomato. It’s perfect if you’re looking for a something a bit different and completely homemade.
If you’re after a quick video that shows you how to make these delicious slow cooker baked beans, then you can find one at the top of this page. It will take you through all the steps to mastering this delightful recipe.
Slow Cooker Baked Beans Recipe
6 Hours & 15 Minutes
- 800g (2 lbs.) navy beans or cannellini beans (dried or canned)
- 500g (1 lb.) bacon or pork, cubed
- 1 onion, chopped
- 2 tsp. garlic, crushed
- 2 Tbsp. honey or molasses
- 1 Tbsp. brown sugar
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. tomato paste
- 800g (28 oz.) cans crushed tomatoes
- 1 tsp. thyme
- 1 tsp. rosemary
- 2 tsp. paprika
- 2 bay leaves
- Firstly, in a frypan over high heat, fry the bacon until crispy.
- Place all the ingredients into the slow cooker and mix together.
- Cook on low for 8 hours.
- Season to taste with salt & pepper.
- Serve & Enjoy
- If you’re using dried beans soak them in water for about 8 hours before draining and adding them to the slow cooker. Alternatively, you can add them in dried to the slow cooker, but you will add 4-8 more hours onto the cooking time.
- The beans come out to have quite a bit of sweetness to them. If you’re not a fan of your beans being sweet, then I highly recommend that you half the amount of sugars in this dish.
- You can make these beans vegetarian by simply leaving out the bacon. You will lose a bit of flavor but it’s perfect for anyone who is on a vegetarian diet.
If you’re curious about how much of an impact these tasty baked beans may have on your diet, then you can find all the information you need below. As I mention in all my delicious slow cooker recipes, it’s important to keep in mind this information is only an estimate. I use an online tool to calculate the information, so it’s only as accurate as their tool.
There are so many different breakfast dishes that you can cook in a slow cooker making it perfect if you need to cook for a crowd. A recipe that goes great with these beans is the tasty corned beef hash. They’re a match made in heaven, but you might want to have a couple of slow cookers or just cook the beans a day before and reheat them.
I hope that these slow cooker baked beans turn out as great as they did for me. If you run into any trouble, then be sure to double check the cooking tips for help. Alternatively feel free to leave a comment below with any feedback, suggestions or anything else.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.