5-Ingredient Slow-Cooked Beans With Bacon

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 05/5/21
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
on 02/24/21
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Recipe Testing Panel
5 ingredient slow cooker beans with bacon
Diana Rattray
Prep: 15 mins
Cook: 5 hrs
Total: 5 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
241 Calories
6g Fat
40g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 241
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 15mg 5%
Sodium 877mg 38%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 19%
Total Sugars 22g
Protein 11g
Vitamin C 1mg 4%
Calcium 55mg 4%
Iron 2mg 10%
Potassium 429mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Slow-cooked baked beans are easy to make and a wonderful and filling meal. Our 5-ingredient recipe makes it even simpler, without compromising on flavor. There is no need for soaking dry beans, as we use perfectly delicious canned beans as a convenient shortcut. Our basic recipe is also the perfect template for you to add to with other ingredients of your liking like ground beef or pork, sausage, or cubed ham.

Beans are great and nutritious ingredients, and having canned beans in your pantry guarantees this and other tasty recipes that can come together in minutes. Think of chilis, salads, quinoa dishes, tacos, nachos, stews, or bean burgers.

These hearty beans come out of the slow-cooker tender and with a thick and delicious sauce, perfect over rice or with a side of cornbread. Any leftovers can go in the freezer in individual containers for a quick last-minute lunch. You will love the simplicity of the recipe, as it takes just minutes to fry the bacon and mix everything in the slow cooker. Set and forget! And come home to a tasty, no-fuss dish.

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"Easy to prep ahead. Great side for BBQ. Great to serve to a crowd." —Renae Wilson

5-Ingredient Slow-Cooked Beans With Bacon
A Note From Our Recipe Tester

Ingredients

  • 6 to 8 strips bacon, cut into 1/2-inch pieces

  • 1/4 cup packed brown sugar

  • 1/2 teaspoon mustard powder

  • 1/2 cup ketchup (or chili sauce)

  • 3 (16-ounce) cans baked beans

Steps to Make It

  1. Gather the ingredients.

    Ingredients for slow-cooker beans with bacon
    The Spruce 

  2. Arrange the chopped bacon in a skillet and place it over medium-low heat. Fry the bacon until it is browned and crisp, stirring and turning frequently, 8 to 10 minutes.

    Frying bacon for baked beans
     The Spruce

  3. Remove the bacon to paper towels to drain.

    Bacon draining on paper towels
     The Spruce

  4. In a bowl, combine the brown sugar, mustard powder, and ketchup or chili sauce and stir. Pour the beans into the slow cooker, add the bacon, and stir. Add the sauce mixture to the beans and mix well to combine.

    Baked Beans in the slow cooker.
     The Spruce

  5. Cover and cook on low for 4 to 5 hours or on high for about 2 hours. Serve and enjoy.

    A serving of easy baked beans with rolls
     The Spruce

Make the Beans Your Own

Choose one of these wonderful additions or variations and make these baked beans your own:

  • Add about 1/2 cup to 1 cup of diced raw or sauteed onions to the mixture.
  • Add about 1/2 cup of chopped green or red bell peppers.
  • Add 1/2 to 1 pound of sausage or ground beef. Brown the beef or sausage, or a combination of both, in a large skillet over medium heat. Cook the ground meat until it is no longer pink, drain well, and then add to the beans. Alternatively, add 1 to 2 cups of diced cooked ham instead. Hotdogs or smoked sausage sliced in 1/2-inch rounds are also a great addition.
  • Make the beans extra spicy with 1 tablespoon of chili powder, a few tablespoons of minced jalapeño peppers, and 1 teaspoon, or more to taste, of crushed red pepper flakes.
  • Add a few teaspoons of Worcestershire sauce and some liquid smoke for tangy barbecue flavor.
  • Add two 8-ounce cans of drained pineapple tidbits to the beans along with 1/2 cup of bell peppers and 1 cup of onion. Use barbecue sauce instead of tomato ketchup.
  • Blend 1 cup of the cooked beans before serving if you'd like a thicker texture.

Why Fry the Bacon First?

Cooking the bacon first ensures that it will have the best flavor and texture, plus you're getting rid of lots of unnecessary fat that will make your beans very greasy. Besides, adding raw bacon to slow-cooked beans will lead to rubbery and greasy bacon, instead of the crunchy bites of deliciousness you're getting by frying it for a few minutes.