Three Bean Baked Beans Oven or Crock Pot
Savor the ultimate comfort food with these hearty and flavorful Three Bean Baked Beans, prepared in either the oven or a crock pot for versatility and ease. This recipe combines the robust trio of kidney, black, and pinto beans, all swirled in a rich, sweet-and-savory sauce made from ketchup, brown sugar, molasses, and a hint of smoked paprika for depth. Crispy bacon and tender sautéed onions add irresistible texture and umami. Whether slow-cooked to perfection in your crock pot or baked low and slow in the oven, these beans are the ideal companion to backyard barbecues, potlucks, or weeknight dinners. Ready to serve in just 15 minutes of prep time, this crowd-pleasing dish is as versatile as it is delicious. Pair it with cornbread for a cozy, Southern-inspired meal or serve it as a hearty side dish that everyone will love.
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Recipe Information
Ingredients
- 1 can (15 oz) Canned kidney beans
- 1 can (15 oz) Canned black beans
- 1 can (15 oz) Canned pinto beans
- 6 slices Bacon
- 1 medium (diced) Yellow onion
- 0.5 cup Ketchup
- 0.25 cup (packed) Brown sugar
- 2 tablespoons Molasses
- 1 tablespoon Yellow mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 300°F (150°C) if using the oven method. If using a crock pot, no preheating is necessary.
Drain and rinse the canned kidney beans, black beans, and pinto beans. Set aside.
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to cool. Once cooled, crumble the bacon into small pieces and set aside.
In the same skillet with the bacon grease, add the diced onion and cook until softened, about 5 minutes. Remove the skillet from heat.
In a large mixing bowl, combine the ketchup, brown sugar, molasses, yellow mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and ground black pepper. Stir until the mixture is well combined.
Add the drained beans, cooked onions, and crumbled bacon to the sauce mixture. Stir gently to coat the ingredients evenly.
For the oven method: Transfer the mixture to a large oven-safe dish or Dutch oven, cover with a lid or foil, and bake for 2.5 to 3 hours, stirring occasionally. For the crock pot method: Transfer the mixture to your crock pot and cook on low for 6-7 hours or on high for 3-4 hours, stirring occasionally.
Once cooked, remove from heat and allow the beans to sit for 5-10 minutes before serving. This allows the flavors to meld together further.
Serve warm as a side dish or enjoy as a main course with cornbread on the side.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6159 mg | 268% | |
| Total Carbohydrate | 358.7 g | 130% | |
| Dietary Fiber | 93.3 g | 333% | |
| Total Sugars | 95.9 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 662 mg | 51% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 6123 mg | 130% | |
*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.
