Slow-Cooker Barbecue Beans
15m prep 4h cook 4h ready
These slow-cooker barbecue beans combine pinto and navy beans with a sweet and tangy sauce, bacon, and onion for a rich, smoky flavor. A perfect summery side dish that doesn't require turning on the oven.
Ingredients
- 1 cup chicken broth
- 3/4 cup ketchup
- 1/3 cup packed brown sugar
- 1/4 cup molasses
- 2 tbsp Dijon mustard
- 1 tbsp cider vinegar
- 1 tsp hot sauce
- 1 tsp chili powder
- 1/2 tsp salt
- cayenne pepper
- 6 bacon cut crosswise into ½-inch pieces
- 1 onion chopped fine
- 2 clove garlic minced
- 2 cans pinto beans rinsed
- 2 cans navy beans rinsed
Nutrition (per serving, estimated)
Estimated based off 14 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 233 mg
- Iron: 6.81 mg
- Magnesium: 220 mg
- Phosphorus: 512 mg
- Potassium: 1753 mg
- Zinc: 3.81 mg
Let's Cook
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Step 1.
Whisk broth, ketchup, sugar, molasses, mustard, vinegar, hot sauce, chili powder, salt, and cayenne in bowl until combined; set aside barbecue sauce.
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Step 2.
Cook bacon, onion, and garlic in 12-inch nonstick skillet over medium-high heat until onion is softened and beginning to brown, 5 to 7 minutes.
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Step 3.
Add barbecue sauce and bring to boil.
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Step 4.
Transfer sauce mixture and beans to slow cooker and stir to combine.
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Step 5.
Cook until flavors have married, about 4 hours on high or 6 hours on low.
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Step 6.
Serve, passing extra hot sauce separately.
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