BEST Crockpot Baked Beans with Bacon Recipe

Ingredients

• 2 cans (794 g each; 28 oz each)Bush's Original Baked Beans
• 454 g (1 lb)bacon
• 1 mediumyellow onion, finely chopped
• 1green pepper, finely chopped
• 120 ml (1/2 cup)ketchup
• 67 g (1/3 cup), packedbrown sugar
• 30 ml (2 tablespoons)apple cider vinegar
• 15 ml (1 tablespoon)yellow mustard
• 5 ml (1 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)ground black pepper

Instructions

1. 1

   Cook the bacon

   In a large frying pan over medium heat, cook the bacon until crisp. Take it out of the pan, leave it to cool, then crumble it into small pieces and set aside.

2. 2

   Soften the vegetables

   Pour off all but 15 ml (1 tablespoon) of bacon fat. Add the onion and green pepper and cook over medium heat for about 5–7 minutes, until softened and lightly caramelised. Take the pan off the heat.

3. 3

   Mix the sauce

   In a small bowl, stir together the ketchup, brown sugar, apple cider vinegar, yellow mustard, garlic powder and black pepper. Set the mixture aside.

4. 4

   Combine the beans

   Open the cans of baked beans and pour them into the slow cooker. Add the cooked onion and pepper and the ketchup mixture, then stir gently to combine.

5. 5

   Slow-cook the beans

   Cover and cook on LOW for 4 hours, stirring occasionally. During the final 30 minutes, take off the lid, add the crumbled bacon and stir it through.

6. 6

   Adjust the sauce

   After 4 hours, check how thick the sauce is. For a thicker result, cook uncovered on LOW for a further 30 minutes to 1 hour, until it reaches the consistency you like.

What are baked beans?

American-style baked beans are beans cooked in a savoury-sweet sauce, often served as a barbecue or picnic side. This version starts with canned baked beans, then builds extra flavour with bacon, vegetables and a tangy sauce.

The slow cooker gives the ingredients time to meld without needing close attention. Adding the bacon near the end helps it keep some of its savoury texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 458 calories, 26g protein, 50g carbs, 18g fat.

The beans and brown sugar provide most of the carbohydrates, while bacon and its cooking fat contribute much of the fat and some of the protein. Serve a smaller scoop alongside salad or vegetables to balance the rich, sweet-savoury side.

Build flavour in the frying pan

Bacon: Cook it until crisp, then reserve a little of its fat to cook the vegetables. Crumbling it before adding it to the slow cooker makes it easy to distribute through the beans.

Onion and pepper: Give these about 5–7 minutes in the pan, until softened and lightly caramelised. This softens their bite and adds flavour before they join the beans.

Balance the sauce

Sweet and tangy: Brown sugar brings sweetness, while ketchup and apple cider vinegar give the sauce a tangy edge. Yellow mustard, garlic powder and black pepper round it out.

Mix the sauce ingredients together before adding them to the slow cooker so they are evenly combined. Stir gently once they meet the beans to avoid breaking them up.

Keep an eye on texture

Covered cooking: Keep the lid on for the first 4 hours on LOW, stirring occasionally for even cooking. The beans should be hot throughout and the sauce should have thickened somewhat.

Uncovered finish: For a thicker sauce, cook without the lid on LOW for another 30 minutes to 1 hour. Check as it cooks, since the exact time depends on how thick you like the sauce.

When to add the bacon

Add the cooked, crumbled bacon during the final 30 minutes rather than at the start. This gives it time to flavour the beans while helping it retain more texture.

If you prefer bacon that is softer and more fully melded into the sauce, stir it in earlier during the uncovered finishing period.

What to serve with them

These beans work well alongside grilled food, burgers or sausages, and they fit naturally on a barbecue or potluck table. Their sweet, savoury sauce also pairs well with plain rice or a baked potato.

For a more balanced plate, serve a modest scoop with vegetables or salad and a separate source of protein if the rest of the meal is light.

Recipe notes & tips

• Cook the bacon in batches if your frying pan is too crowded for it to crisp evenly.
• Leave about 15 ml (1 tablespoon) of bacon fat in the pan for the vegetables.
• Stir the beans gently so they keep their shape.
• Add the bacon during the final 30 minutes for more texture.
• Check the sauce after 4 hours and allow extra uncovered time if you want it thicker.

Variations

• Add chilli: Stir in a little chilli powder or chopped fresh chilli for heat.
• Use smoked paprika: Mix a small amount into the sauce for a smoky note.
• Try a different pepper: Use a red pepper for a sweeter flavour.
• Make it less sweet: Reduce the brown sugar to suit your taste.
• Add a splash of barbecue sauce: Replace some of the ketchup for a barbecue-style flavour.

Common mistakes to avoid

• Skipping the bacon crisping: Cook it until crisp in the frying pan before crumbling it.
• Leaving too much fat: Pour off all but 15 ml (1 tablespoon) before cooking the vegetables.
• Adding bacon too early: Stir it in during the final 30 minutes to help preserve its texture.
• Cooking uncovered from the start: Keep the lid on for the first 4 hours, then uncover only to thicken the sauce.
• Expecting a thick sauce straight away: If needed, continue cooking uncovered on LOW for 30 minutes to 1 hour.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave until hot throughout, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions