I have always loved the idea of homemade baked beans but let us be real for a second. Who actually has the time to soak dried beans overnight and watch them simmer for ten hours. Not me. I have found the ultimate shortcut that makes my kitchen smell like a dream without all the stress. This crockpot baked beans canned recipe is my secret weapon for busy family dinners or when I need to bring something to a potluck that will actually disappear. We are using canned beans to skip the hard part and adding beef bacon to get that deep smoky flavor everyone craves. It is comfort food at its easiest and I promise nobody will know you did not spend all day over a hot stove.

Why you will love this crockpot baked beans canned recipe

You are going to love this because you can just toss everything in and walk away. Unlike the stovetop where you have to keep checking the pot so the bottom does not burn the slow cooker does all the heavy lifting for you. This method is way superior because the flavors have all day to get to know each other. The low and slow heat transforms simple ingredients into something rich and sticky. It is the perfect hands-off meal that gives you that slow-cooked flavor we all love without any of the actual labor.

Essential ingredients for crockpot baked beans canned

I like to keep things simple so you probably have most of this in your pantry already. Here is what you need to grab.

Two 28-ounce cans of plain navy or pinto beans
One package of beef bacon chopped into small bits
One medium yellow onion finely diced
One green bell pepper diced
Half a cup of brown sugar for that perfect sweetness
Two tablespoons of yellow mustard
A half cup of beef broth to keep things juicy

How to make crockpot baked beans canned

The process is so simple but there is one big secret I have to share. You have to brown the beef bacon in a skillet before it goes into the slow cooker. This ensures the beef bacon stays crispy and renders out all that delicious fat which adds so much flavor to the beans. If you just throw it in raw it can get a bit mushy and nobody wants that.

Prep the base

While your beef bacon is getting crispy in the pan go ahead and dice up your onion and bell pepper. In a small bowl whisk together the brown sugar mustard and beef broth. Now here is a tip for the beans. Do not drain them entirely. I like to leave a little bit of that starchy liquid from the can in there because it helps make the sauce extra thick and rich. If you want a very dry bean then go ahead and drain them but I think the saucier version is much better.

Set the slow cooker

Dump your beans veggies beef bacon and sauce into the crockpot. Give it a good stir so everything is coated. Now you just have to decide how much time you have. You can set it on high for 4 hours if you are in a bit of a rush or let it go on low for 6 to 8 hours. I usually try to stir the beans halfway through just to make sure the heat is distributed evenly and the edges do not get too dark.

Expert tips for crockpot baked beans canned

If you want to take these to the next level add a teaspoon of smoked paprika. It gives the dish a professional barbecue taste that is just incredible. Also if you open the lid and think the sauce looks a little too thin do not panic. Just take a wooden spoon and mash a few of the beans against the side of the pot. Stir those mashed beans back in and they will naturally thicken the sauce in minutes. It works like magic every single time.

Serving your crockpot baked beans canned

These beans are the ultimate side dish but they are hearty enough to be the main event too. I love serving them alongside some juicy grilled chicken breasts or even some sliced beef sausages. If you want a full meal add a fresh garden salad on the side to balance out all that rich savory goodness. They are also amazing served over a big piece of toasted cornbread.

Frequently asked questions about crockpot baked beans canned

Can I use different types of beans. Absolutely. If you do not have navy beans pinto or even kidney beans work great in this recipe. Can I make it less sweet. Yes just cut the brown sugar in half and taste the sauce before you start the slow cooker. You can always add more later but you cannot take it out once it is in there. People always ask if they can use different meats and I always say beef bacon is the way to go for that perfect smoky crunch.

Storage and reheating

The best part about this recipe is that it actually tastes even better the next day. The sauce thickens up and the flavors really soak into the beans while they sit in the fridge. Just put your leftovers in an airtight container and they will stay fresh for up to four days. You can also freeze these beans for up to three months. When you are ready to eat them again just warm them up in a small pot on the stove with a tiny splash of beef broth to loosen the sauce back up.

Estimated nutrition for crockpot baked beans canned

This recipe makes about eight servings. Here is a rough idea of what you are getting in each bowl.

Calories: 260
Fiber: 9 grams
Protein: 12 grams
Sodium: 650 milligrams