Crock Pot Potluck Beans Slow Cooker
Transform your next gathering with these irresistible Crock Pot Potluck Beans made in the slow cooker. This hearty dish combines four varieties of beans—kidney, pinto, great northern, and black beans—for a vibrant medley of textures and flavors. Infused with smoky bacon, sweet caramelized onions, and a tangy-sweet sauce made from ketchup, brown sugar, apple cider vinegar, and a touch of smoked paprika, these slow-cooked beans pack a punch of savory deliciousness. Ideal for potlucks, BBQs, or as a comforting side dish, this recipe requires minimal prep and lets your slow cooker do the work, filling your kitchen with mouthwatering aromas. Perfect for feeding a crowd, this versatile dish is sure to be the star of your next gathering!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 15 oz canned kidney beans
- 15 oz canned pinto beans
- 15 oz canned great northern beans
- 15 oz canned black beans
- 6 slices bacon
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 0.75 cup ketchup
- 0.5 cup brown sugar, packed
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 0.5 tsp ground black pepper
- 0.5 tsp salt
- 0.25 cup water
Instructions
Drain and rinse the kidney beans, pinto beans, great northern beans, and black beans, then set them aside.
In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the skillet, place it on a plate lined with paper towels, and crumble it when cool.
In the same skillet, sauté the diced onion in the leftover bacon grease until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, stirring frequently. Remove from heat.
In a small bowl, whisk together ketchup, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, ground black pepper, salt, and water to form the sauce.
In a 6-quart slow cooker, combine the drained beans, crumbled bacon, sautéed onion and garlic, and the prepared sauce. Stir until everything is evenly coated.
Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed before serving. Serve the beans warm at your potluck, family gathering, or as a side dish.
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 8462 mg | 368% | |
| Total Carbohydrate | 545.4 g | 198% | |
| Dietary Fiber | 124.3 g | 444% | |
| Total Sugars | 150.6 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1025 mg | 79% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 8130 mg | 173% | |
*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.
