Slow cooker baked beans with bacon are an easy, hearty side dish made with simple ingredients. Great for lunch, dinner, or meal prep.
The search for perfect baked beans is finally over thanks to my slow cooker. I've been trying to work with canned versions for years and I never achieved that homemade taste I remembered from childhood. These slow cooker baked beans with bacon finally gave exactly what I'd been missing.
That first spoonful brought me right back to summer picnics and family get togethers when I was 9. Except now, I could create the same deep, complex flavor with just a handful of pantry staples and barely 15 minutes of hands-on time.
I made this recipe a few summers ago, when I was determined to look for shortcuts that didn't sacrifice quality. Letting the slow cooker create that long-simmered flavor is perfect if you have plenty of other things to do for the day. It's also great for summer, when you don't want to stand at the stovetop.
The kidney beans absorb the sweet-tangy sauce, the bacon gives the smoky essence, and the Worcestershire sauce and mustard add depth that makes people wonder and ask for your secret ingredient.
These beans have become my potluck signature dish, the one friends specifically request I bring to a BBQ night. They pair so well with crispy and juicy air fryer turkey thighs for an effortless dinner that feels intentional rather than thrown together. On our vegetarian nights, I serve them with crispy air fryer tofu for a meatless meal that still satisfies hearty appetites.
I've tried making it with different types of beans depending on what's available in my pantry, adjusted the sweetness based on who's coming to dinner, and even forgotten to add ingredients until halfway through cooking (it happened one time and yet it still turned out delicious!) The recipe is reliable but flexible enough to make your own, I sometimes double the recipe so I can have more for the whole week.
They fit seamlessly into both everyday meals and special occasions. My husband insists I make it for our Father's Day BBQ, and it goes well with chicken and steak. If you're looking for a reliable dish that's perfect for dinner or a special event, this is a great recipe to try and I'm confident it will probably have a permanent spot in your rotation.
Ingredients
- Bacon – Adds a rich, smoky flavor and crunch. I use about 8-10 strips of crispy bacon, crumbled, to enhance the dish with depth.
- Red kidney beans – These give a hearty texture and absorb the flavors from the sauce well. I prefer using canned beans for convenience, though you can cook them from dried if you have time.
- Onion – The sweetness of finely chopped onion helps balance the flavors in the sauce. I usually use yellow onions because they melt into the sauce better.
- Tomato puree (passata) – This smooth and rich tomato base is key to the sauce’s consistency. I always go for passata because it has a smooth texture and no seeds.
- Apple cider vinegar – Adds a subtle tang that balances the sweetness from the brown sugar. I've used white vinegar in a pinch, but the apple cider vinegar adds a deeper flavor.
- Worcestershire sauce – Brings a savory umami flavor with a hint of tang, which rounds out the overall flavor profile. It’s an essential ingredient I never skip, as it adds depth to the dish.
- Brown sugar (demerara) – The brown sugar enhances the dish with a subtle sweetness. I use demerara for a richer, molasses-like flavor, which gives the beans a slight caramelized edge.
- Garlic paste – This adds a smooth, rich garlic flavor that blends seamlessly into the sauce. Fresh garlic paste makes a huge difference compared to powdered garlic.
See the recipe card for exact quantities.
Step-by-step Instructions
This slow cooker baked beans recipe is a simple yet flavorful dish, combining tender kidney beans, crispy bacon, and a tangy-sweet sauce. Perfect for meal prep or as a side dish to any main course, these beans cook low and slow to develop rich, savory flavors.
Prepare the Ingredients
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Start by heating olive oil in a frying pan over low heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally. The goal here is to soften the onion and bring out its natural sweetness. Once translucent, remove from heat.
Cook the Bacon
Cook bacon until crispy. You can use your preferred method: in a pan without oil, in an air fryer at 360°F for about 8 minutes, or in the oven. Once cooked, allow the bacon to cool slightly before crumbling it into small pieces. This adds both texture and savory depth to the dish.
Combine the Beans and Seasonings
In a large mixing bowl, combine the drained kidney beans with the cooked onions and crumbled bacon. Add the tomato puree, brown sugar, garlic paste, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Stir well to mix the ingredients thoroughly. Season with salt, paprika, and black pepper, adjusting to taste. This combination of ingredients forms the base of your baked beans and gives them their rich, savory flavor.
Cook the Beans
Transfer the bean mixture to your slow cooker. If the mixture looks too thick, add a little more tomato puree until you reach your desired consistency. This ensures the beans cook evenly and are coated with the flavorful sauce. Cover the slow cooker with its lid and set it to cook on High for 3 hours.
Serving
After 3 hours, your slow-cooked baked beans are ready to serve. These beans make a great standalone dish or can be served with toast for a simple meal. Garnish with fresh herbs for added flavor and color, if desired.
Storage
Allow the slow cooker baked beans to cool to room temperature before transferring them to an airtight container. Leftovers can be refrigerated for up to 4 days. For longer storage, you can freeze the beans for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove over low heat, adding a splash of water or broth if necessary to reach your desired consistency.
Top Tips
Drain the beans well: To avoid a soupy texture, make sure to drain the canned beans thoroughly before adding them to the slow cooker.
Use smoked paprika: For a deeper, smokier flavor, swap regular paprika with smoked paprika. It adds a great depth to the beans without the need for extra ingredients.
Make ahead: This dish can be prepared ahead of time and reheated. In fact, it often tastes even better the next day as the flavors continue to meld together.
Recipe
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Slow Cooker Baked Beans With Bacon Recipe
Equipment
- Slow cooker (crockpot)
- Knife and cutting board
Ingredients
- 1 cup bacon cooked and crumbled (about 8-10 strips)
- 3 cans 15 oz each red kidney beans, drained
- 1 medium onion finely chopped
- 1 tablespoon olive oil
- 2 cups tomato puree passata
- 1 tablespoon brown sugar demerara
- 1 tablespoon garlic paste
- 1 tablespoon apple cider vinegar
- 1½ teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ⅓ teaspoon salt
- ⅓ teaspoon paprika
- ⅓ teaspoon black pepper
Instructions
- Heat the olive oil in a frying pan over low heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally until the onion is soft and translucent.
- Cook the bacon until crispy using your preferred method: in a pan without oil, in an air fryer (8 minutes at 360°F), or in the oven. Once cooled, crumble the bacon into small pieces.
- In a large mixing bowl, combine the drained kidney beans, cooked onions, and crumbled bacon.
- Add the tomato puree, brown sugar, garlic paste, apple cider vinegar, Dijon mustard, and Worcestershire sauce to the bowl.
- Season with salt, paprika, and black pepper, then stir everything together until well combined.
- Transfer the bean mixture to your slow cooker. If the mixture seems too thick, add a little more tomato puree until you reach your desired consistency.
- Cover the slow cooker with its lid and set it to cook on High for 3 hours.
- After 3 hours, the baked beans are ready to serve. They can be enjoyed on their own, with toast, or garnished with fresh herbs.
Notes
For a smoky flavor, use smoked paprika instead of regular paprika
This dish can be prepared ahead and reheated - it often tastes even better the next day
If you don't have a slow cooker, you can simmer the mixture in a covered pot on the stove over low heat for about 1 hour, stirring occasionally
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months
Enjoy your homemade bacon baked beans!
