Slow-Cooker Barbecue Beans
- 15m Prep Time
- 4h Cook Time
- 4h Ready In
These slow-cooker barbecue beans are a summery side dish that doesn't require turning on the oven. They combine pinto and navy beans with a sweet and tangy sauce, bacon, and onion for a rich, smoky flavor.
Ingredients
- 237 ml chicken broth
- 177 ml ketchup
- 78.9 ml packed brown sugar
- 59.1 ml molasses
- 29.6 ml Dijon mustard
- 14.8 ml cider vinegar
- 4.93 ml hot sauce
- 4.93 ml chili powder
- 2.46 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml chicken broth
- 177 ml ketchup
- 78.9 ml packed brown sugar
- 59.1 ml molasses
- 29.6 ml Dijon mustard
- 14.8 ml cider vinegar
- 4.93 ml hot sauce
- 4.93 ml chili powder
- 2.46 ml salt
- cayenne pepper
Prepare
- 6 bacon, cut crosswise into ½-inch pieces
- 1 onion, chopped fine
- Mince 2 clove garlic
- Rinse 2 cans pinto beans
- Rinse 2 cans navy beans
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.