Crock Pot Barbecued Beans
Transform your next gathering or family meal with these irresistibly rich and smoky Crock Pot Barbecued Beans. This recipe combines tender, slow-cooked navy beans with the flavorful trio of crispy bacon, tangy ketchup, and sweet molasses, creating a mouthwatering barbecue-inspired dish. Elevated with a blend of aromatic spices like smoked paprika and a hint of apple cider vinegar for brightness, these beans are the perfect balance of sweet, savory, and smoky. The beauty of this recipe lies in its simplicity—just 20 minutes of prep and a trusty slow cooker will do the rest, filling your home with tantalizing aromas. Serve these crock pot baked beans as a hearty side dish for BBQ spreads, potlucks, or even on their own with crusty bread for an unforgettable comfort food experience.
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Recipe Information
Ingredients
- 1 pound Dry navy beans
- 1 large Onion
- 3 Garlic cloves
- 6 slices Bacon
- 1 cup Ketchup
- 0.5 cup Brown sugar
- 0.25 cup Molasses
- 2 tablespoons Yellow mustard
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 4 cups Water
Instructions
Rinse the dry navy beans under cold water and pick out any debris. Place them in a large bowl, cover with water, and soak overnight (at least 8 hours).
Drain and rinse the soaked beans. Set aside.
Peel and finely chop the onion. Mince the garlic cloves.
In a skillet over medium heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate, reserving about 1 tablespoon of the rendered bacon grease in the skillet.
In the same skillet with the bacon grease, sauté the chopped onion until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute. Remove from heat.
Crumble the cooked bacon and add it, along with the sautéed onions and garlic, to a large crock pot.
Add the soaked beans, ketchup, brown sugar, molasses, yellow mustard, apple cider vinegar, smoked paprika, ground black pepper, salt, and 4 cups of water to the crock pot. Stir everything together to combine.
Cover the crock pot with a lid and set it to low heat. Cook for 8 hours, stirring occasionally and checking to ensure the beans are tender and the sauce has thickened.
Taste and adjust seasoning if needed before serving. Serve warm as a side dish or on its own with crusty bread.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 492.4 g | 179% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 185.4 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1043 mg | 80% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 8403 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
