Description

A sticky, smoky, and sweet slow-cooker baked bean recipe that is easy to prepare and perfect for holiday gatherings like Labor Day. The beans are tender with a glossy glaze, allowing you to enjoy your holiday without stressing over the side dish.

Ingredients

Scale

2 large yellow onions (finely diced)
1 pound smoked bacon (thick-cut, chopped into 1-inch pieces)
2 large cans baked beans (28 oz each, rinsed and drained)
½ cup packed brown sugar (dark brown sugar preferred)
2 tablespoons molasses
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1–2 teaspoons hot sauce (e.g., Frank’s RedHot or Tabasco)
1 teaspoon freshly cracked black pepper
1 tablespoon cold butter (optional, for finishing)

Instructions

Chop the bacon into 1-inch pieces. Heat a large skillet over medium heat and cook the bacon until crispy and browned (5-7 minutes). Remove bacon with a slotted spoon, leaving the fat in the pan.
Add the diced onions to the hot bacon fat in the skillet. Cook over medium heat for 5 minutes, stirring occasionally, until soft and translucent. Do not burn.
Drain the canned beans in a colander and rinse with cold water to remove excess syrup and sodium. Shake off excess water.
Transfer the rinsed beans to a 4-6 quart slow cooker. Add the brown sugar, molasses, apple cider vinegar, Worcestershire sauce, yellow mustard, hot sauce, and black pepper. Stir well to combine.
Pour the cooked bacon and onions (including the rendered fat) into the slow cooker. Stir everything together.
Cover the slow cooker and cook on LOW for 6-8 hours. Avoid using HIGH heat to prevent the beans from becoming mushy.
About 30 minutes before serving, remove the lid to allow excess liquid to evaporate and the sauce to thicken. Stir well.
If desired, stir in 1 tablespoon of cold butter right before serving for a glossy finish. Taste and adjust seasoning if needed.

Notes

Rinsing the canned beans is crucial to remove the overly sweet and salty syrup, allowing you to control the final flavor. Cooking on LOW is preferred to keep beans whole and creamy. If the beans are too watery, leave the lid off for the last 30-60 minutes to thicken the sauce. Leftovers taste better the next day as flavors meld.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: ½ cup
Calories: 220
Sugar: 14
Sodium: 450
Fat: 10
Saturated Fat: 4
Carbohydrates: 28
Fiber: 6
Protein: 8

Keywords: crockpot baked beans, labor day sides, slow cooker beans, bacon baked beans, holiday recipes, easy side dishes, southern baked beans