These slow cooker BBQ baked beans are thick, smoky, and packed with bacon and smoked sausage, cooked low and slow until the sauce clings to every bean. I use dried Great Northern beans instead of canned for a texture you just can’t fake. Set it in the morning and you’ve got the side people circle back to all day.
More cookout favorites:
The Keys to Nailing This Recipe
Fresh beans, soaked beans. That’s the motto for this awesome recipe and is the main key for success.
- Soak your beans, no shortcuts. Dried beans that go in dry stay chalky and tough. An overnight soak, or the quick-soak method, is what gets you creamy beans that still hold their shape.
- Start with fresh dried beans. Beans that have sat in the pantry a year or more may never fully soften. Buy where turnover is high.
- Let the sauce thicken at the end. Thin when the timer’s up? Rest uncovered for 15 to 20 minutes, or run HIGH for 20 to 30. It sets as it cools.
How to Make Slow Cooker BBQ Baked Beans
Making homemade baked beans is easier than you might think. A little prep at the beginning is all it takes, and your slow cooker does the rest, turning simple ingredients into rich, tender, smoky baked beans.
1. Soak the Beans
- Place the dried beans in a large bowl and cover them with several inches of cold water. Let them soak for 8 to 12 hours, then drain and rinse well.
- Short on time? Bring the beans and water to a boil for 2 minutes, remove the pot from the heat, cover, and let them sit for 1 hour. Drain and rinse before using.
- Soaking helps the beans absorb water before cooking, which helps them cook more evenly and become tender and creamy in the slow cooker.
✦ Beans Note: Great Northern beans are my favorite because they hold their shape while becoming wonderfully creamy. Navy beans are a great choice if you prefer a more classic Boston-style baked bean, while pinto beans create a heartier, cowboy bean-style dish.
2. Cook the Bacon, Sausage, and Aromatics
This quick skillet step is where a lot of the flavor comes from. Crisp bacon, browned sausage, and onions cooked in the bacon drippings create a rich, savory base that gives these baked beans their deep, homemade taste. OMG, and just wait for how amazing the kitchen will smell!
- Cook the diced bacon in a large skillet over medium heat until crisp. Transfer half to a paper towel-lined plate and reserve it for serving. Leave the remaining bacon and all the drippings in the skillet.
- Add the diced onion and cook for 4 to 5 minutes, until softened. Stir in the smoked sausage and cook for 3 to 4 minutes, stirring occasionally, until lightly browned. Add the garlic and cook for about 30 seconds, just until fragrant.
✦ Meat Variations: Andouille brings more heat; kielbasa keeps it mild; leftover chopped pulled pork stirs in well too.
3. Make the Sauce
This sweet, smoky sauce is what brings everything together. Whisk all of the sauce ingredients together in a medium bowl until smooth.
Here’s what each of the main ingredients brings to the party:
- BBQ sauce: The rich, smoky backbone of the sauce.
- Molasses and brown sugar: Deep sweetness with that classic baked bean flavor.
- Yellow mustard, Dijon, and apple cider vinegar: A little tang to balance all the sweetness.
✦ Like it spicy? Add an extra ½ to 1 teaspoon of chili powder, stir in a diced jalapeño, or use your favorite spicy BBQ sauce for a little extra kick.
4. Assemble in the Slow Cooker
Now it all comes together.
- Add the soaked and drained beans to a 6 quart or larger slow cooker.
- Add the bacon, sausage, and onion mixture.
- Pour in the BBQ sauce mixture and chicken broth.
- Give everything a good stir until well combined.
That’s it! Put the lid on and let the slow cooker take it from here.
5. Slow Cook
Cover and let the slow cooker do its thing.
- LOW: Cook for 8 to 10 hours.
- HIGH: Cook for 5 to 6 hours.
- Cooking time can vary depending on your slow cooker and the age of your beans, so start checking them toward the beginning of the time range.
✦ Doneness Cue: The beans are ready when they’re tender all the way through and the sauce is thick enough to coat the back of a spoon.
6. Thicken, Rest, and Serve
The sauce will continue to thicken as the beans cool, so it’s okay if they look a little saucy when you first remove the lid.
- If the sauce is too thin, leave the beans uncovered for 15 to 30 minutes.
- Need them thicker? Cook uncovered on HIGH for 20 to 30 minutes.
- For an extra-thick sauce, mash a spoonful of beans and stir them back in.
- Top with the reserved crispy bacon and serve.
✦ Good to Know: It’s better to leave the sauce slightly loose than cook it down too far. It will thicken quite a bit as it sits.
What to Serve Alongside
These beans were made for cookouts! Serve them alongside something hot off the grill or a big batch of pulled pork for an easy, classic meal.
Serve them with: Oven Pulled Pork | Grilled BBQ Chicken Wings | Grilled Burger Skewers
Storage, Freezing, and Make-Ahead
To make ahead: These beans are even better the next day! Cook them completely, let them cool, and refrigerate. Reheat when ready to serve and save the reserved crispy bacon for topping.
To store: Keep leftover baked beans in an airtight container in the refrigerator for up to 4 days.
To reheat: Warm gently on the stovetop or in the microwave. If the sauce has gotten too thick, stir in a splash of chicken broth or water.
To freeze: Let the beans cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Do I have to soak the beans first?
For this recipe, yes. Soaking the dried beans helps them absorb water before they go into the slow cooker so they cook more evenly and become tender throughout.
No time for an overnight soak? Use the quick-soak method instead. Cover the beans with water, boil for 2 minutes, remove from the heat, cover, and let them sit for 1 hour. Drain and rinse, then continue with the recipe.
Why are my beans still tough after cooking all day?
A few things can cause stubborn beans:
- Old beans: Dried beans get harder to soften as they age. A fresh bag will give you the most reliable results.
- Not enough soaking: An overnight or proper quick soak gives the beans a head start before slow cooking.
- Hard water: Minerals in very hard water can make it more difficult for beans to soften.
- Your slow cooker: Slow cookers can vary quite a bit in temperature, so some batches simply need more time.
If the beans aren’t tender yet, keep cooking them. They’re done when they’re soft and creamy all the way through, not simply when the timer goes off.
Can I use canned beans instead of dried?
You can, but dried beans give this recipe the best texture and flavor and are worth the extra step.
If you’re in a pinch, drained and rinsed canned beans can work, but you’ll need to greatly reduce both the chicken broth and cooking time since the beans are already fully cooked. For the recipe as written, I recommend sticking with dried Great Northern beans.
What can I use instead of molasses?
Molasses gives baked beans their deep, rich flavor, so I recommend using it if you can. If you don’t have any, you can substitute ¼ cup maple syrup or dark corn syrup. For a little more of that deep brown sugar flavor, you can also use 2 tablespoons dark brown sugar plus 2 tablespoons maple syrup or dark corn syrup.
More Cookout Sides to Try
Round out your cookout with a few more easy favorites. These are perfect alongside burgers, grilled chicken, ribs, pulled pork, and just about anything else coming off the grill.
Recipe
Ingredients
Method
- Soak the beans. Place the dried beans in a large bowl and cover with several inches of cold water. Soak overnight (8 to 12 hours). Drain and rinse before using. Quick-soak option: cover the beans with water in a large pot, boil 2 minutes, remove from heat, cover, and let stand 1 hour, then drain and rinse.
- Cook the bacon and sausage. In a large skillet over medium heat, cook the diced bacon until crisp. Move half to a paper-towel-lined plate and reserve for serving. Leave the rest of the bacon and the grease in the skillet. Add the onion and cook 4 to 5 minutes until softened. Add the sausage and cook 3 to 4 minutes, until lightly browned. Stir in the garlic and cook about 30 seconds.
- Make the sauce. In a medium bowl, whisk together the BBQ sauce, brown sugar, molasses, yellow mustard, Dijon, apple cider vinegar, Worcestershire, ketchup, chili powder, onion powder, garlic powder, black pepper, and liquid smoke (if using).
- Assemble. Lightly coat a 6 to 7 quart slow cooker with nonstick spray. Add the soaked beans and the bacon, onion, and sausage mixture. Pour the sauce over the top, add the chicken broth, and stir until well combined.
- Cook. Cover and cook until the beans are tender and the sauce has thickened. LOW: 8 to 10 hours. HIGH: 5 to 6 hours. Timing varies with the age of the beans and your slow cooker.
- Rest and serve. If the beans are thinner than you'd like, remove the lid and rest 15 to 20 minutes; they thicken as they cool. For a thicker sauce, mash a small spoonful of beans and stir back in. Top with the reserved crispy bacon.
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