Ah, baked beans—such humble little gems. I remember the first time I tried making these in a crock pot, it was during one of those unexpected spring snow days, and the aroma filled the entire house like a warm hug from an old friend. There’s something magical about tossing a few simple ingredients into a pot and ending up with a dish that’s both cozy and satisfying.
Steps
- Combine pork and beans, diced onion, brown sugar, yellow mustard, and barbecue sauce in a 4-6 quart slow cooker. Stir the mixture thoroughly to ensure even distribution.
- Cover the slow cooker, and set it to cook on low for 3-5 hours. During the cooking process, gently stir the beans a couple of times to prevent sticking.
- Just before serving, add in the cooked bacon and mix well. This step helps to maintain the bacon’s crispiness.
- Serve the baked beans hot and enjoy them as a delicious side dish.
Ingredients
- Canned pork and beans (size varies based on availability)
- 1 diced onion
- Barbecue sauce (use your preferred brand or homemade)
- 1/4 cup light brown sugar (substitute with dark brown sugar for a stronger molasses flavor)
- 1 tablespoon yellow mustard
- Cooked bacon (optional, fry fresh for best results)
Nutritional Values
Calories: 359kcal | Carbohydrates: 56g | Protein: 13g | Fat: 10g | Sodium: 1161mg | Fiber: 11g | Sugar: 15g |
FAQ
- How can I make my baked beans thicker in the slow cooker?
- If you prefer thicker baked beans, try adding a cornstarch slurry. Mix 3 tablespoons of cornstarch with 3 tablespoons of water, and stir it into the beans. Cook on high to help the mixture thicken. Alternatively, you can cook with the lid off to evaporate some liquid, but be cautious as this might cause the beans to stick to the crock pot.
- Is it possible to use dry beans instead of canned pork and beans for this recipe?
- While the recipe uses canned pork and beans for added flavor and liquid, you can use dry beans. However, adjustments would be necessary, and this has not been tested with dry beans, so specific modifications cannot be provided.
- Will the beans break down in the slow cooker?
- Beans generally hold up well in a slow cooker unless cooked for an excessive amount of time, like 12 hours. To prevent them from sticking or breaking down, stir gently and occasionally.
- How can I give my baked beans a smokier flavor?
- To achieve a smokier taste, consider using a hickory-flavored barbecue sauce. If that’s unavailable, adding a small amount of liquid smoke can also enhance the smoky flavor profile.
- What is the best way to store and reheat leftover baked beans?
- Let leftover baked beans cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the beans for up to 4-5 months. When ready to eat, thaw them in the refrigerator overnight and reheat using the crock pot, oven, stovetop, or microwave.
Tips
- To achieve a thicker consistency for your baked beans, consider using a cornstarch slurry. Mix 3 tablespoons of cornstarch with 3 tablespoons of water, add it to the beans, and stir on high to help thicken.
- Enhance the smoky flavor of your baked beans by selecting a hickory barbecue sauce or adding a small dash of liquid smoke if your BBQ sauce lacks a strong smoky profile.
- For crispy bacon in your baked beans, stir the cooked bacon into the dish just before serving rather than cooking it with the beans in the slow cooker.
- Store leftover baked beans in an airtight container once they have cooled to room temperature. They can be refrigerated for up to 3 days or frozen for up to 4-5 months. Thaw frozen beans in the refrigerator overnight before reheating.
Equipment
- Slow Cooker (4-6 quart) – Essential for cooking the baked beans.
- Mixing Spoon – For stirring the ingredients in the slow cooker.
