5-Ingredient Baked Beans Recipe: Tasty Baked Beans From the Slow Cooker by Ann Marie G. Halstead
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My family loves baked beans. We eat baked beans all year long. I’ve never even considered making my own baked beans, but having tasted homemade, of course there’s a difference! The good news is that there’s an easy way to make homemade baked beans – in your slow cooker!
This slow-cooked baked beans recipe is easy as can be. And I bet you’ll notice the difference between these baked beans and the store-bought variety. In fact, you may never buy canned baked beans again. But if you’re unsure, consider these four reasons why it’s worth it to make homemade baked beans:
- The taste!
- You know exactly what ingredients are being used.
- With only 10 minutes of prep time, why not give it a try?
- You’ll be the star cook of the cookout when you bring this as your side dish.
I’m confident you’ll agree. Homemade is best! We love eating these baked beans with cornbread, but they're delicious with hot dogs, steaks, burgers or chicken, too.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 to 2 1/2 hours (high heat) or 4 to 5 hours (low heat)
Total Time: 2 hours and 40 minutes
Servings: 8
Ingredients
- 2 cans (28 ounces each) baked beans, drained (I used vegetarian baked beans)
- 1 medium onion, chopped (1/2 cup)
- 2/3 cup barbecue sauce (we like Sweet Baby Ray’s)
- 1/2 cup packed brown sugar
- 2 tablespoons dry ground mustard
Here’s how to make it:
- Put all ingredients in your 3 1/2- to 6-quart slow cooker. Mix together.
- Cover and cook on low heat for 4 to 5 hours or high heat for 2 to 2 1/2 hours or until your desired consistency.
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