Table of Contents
  1. Why I love this BBQ baked beans recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this BBQ baked beans recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other side dish recipes.
  7. Watch how to make this BBQ baked beans recipe.
  8. Have I Convinced You to Make This Recipe?
  9. Slow Cooker BBQ Baked Beans Recipe

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This simple BBQ Baked Beans summertime staple comes together with minimal effort, relying on the slow cooker to do the work. Utilizing dried beans, this side dish packs more flavor and texture than a canned alternative. A homemade barbecue sauce builds flavorful complexity, soaking into the beans to create a creamy side great for any summertime event.

Kaleb Wyse standing in front of light gray background with black t-shirt.

Why I love this BBQ baked beans recipe.

Baked beans are a necessity for a summer barbecue. The only problem is that most canned beans miss the mark. They are overcooked, mushy, and lack flavor. This recipe will give you the perfect baked beans made in a slow cooker. Using dried beans not only gives the best texture but also adds flavor. The ingredients for a quick homemade barbecue sauce are cooked in the slow cooker to create a sweet and tangy sauce that is better than any bottle. This recipe is foolproof for a perfect baked bean with the flavor turned up. The only problem is you’ll never want them another way.

White round baking dish filled with bbq baked beans with spoon resting in dish all on white marble surface.

Everything you’ll need to make this recipe.

  • Pinto beans are speckled when dry but will cook into an even-colored tender bean.
  • Prepared mustard adds an essential flavor to the barbecue sauce. Yellow mustard is the perfect tangy complement to the sweetness.
  • Hot sauce adds just enough heat to the sauce, which can be increased for more heat.
  • Molasses gives sweetness with a depth of flavor.
  • Red wine vinegar adds acidity and flavor to the sauce.
White marble surface filled with ingredients to make bbq baked beans including ketchup, mustard, beans, spices, and more.

Here’s how to make this BBQ baked beans recipe.

  1. Cook the beans. Soak the dried beans in water for 6 to 8 hours, until they begin to become wrinkly. Drain the water and add to the slow cooker. Add in water, covering the beans by about two inches. Place on low and cook for 4 to 5 hours, or high for 3 to 4 hours, until the beans become tender. Drain off the excess cooking liquid and place the beans back in the slow cooker.
Slow cooker with dried beans soaking in water on a wooden cutting board.
Slow cooker with cooked and drained beans with a brown color.
  1. Prepare the sauce. Dice the onion. Add to the slow cooker along with the ketchup, brown sugar, molasses, red wine vinegar, mustard, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Stir together with the beans.
Slow cooker with dried and cooked beans with condiments on top to make a homemade bbq baked beans recipe.
Hand stirring together sauces with baked beans to make a homemade bbq baked beans recipe.
  1. Finish cooking. Place the lid on the slow cook and turn it on. Bring the beans to a simmer, approximately 3 to 4 hours on low or 2 to 3 hours on high.
Lid sitting on a slow cooker with cooked bbq baked beans ready to be served.
White slow cooker filled with cooked bbq baked beans after cooking for hours.

These pro tips will make this recipe a success.

  • Using canned beans works, but dried beans have better texture and flavor. If using dried beans, soak them in water first. This allows them to cook more evenly.
  • Wait to salt the beans until creating the sauce. Salt can inhibit the beans from absorbing the water during the initial cooking. Simply wait to add salt and adjust if necessary.
  • Cooking times can vary drastically depending on the slow cooker setting. This recipe can be made on the high or low setting, depending on how much time you have. The target temperature between high and low is the same; it simply determines how quickly the slow cooker reaches that temperature.
White round baking dish filled with cooked bbq baked beans with brown sauce all over the beans.

Frequently asked questions about this recipe.

Can I use canned beans instead of dried ones?

Yes, canned pinto beans can be used. Drain them and proceed with the sauce ingredients.

Do I need to soak the beans initially?

Yes and no. How dry a bean is depends on how long it has sat on the grocery store shelves. Some brands, like Rancho Gordo, are fresher and offer the option not to soak. To be safe, it is always a good idea to soak beans for quicker and even cooking.

How long will this last after preparation?

The leftovers should be stored in the refrigerator and will last 7-10 days.

You’ll love these other side dish recipes.

Watch how to make this BBQ baked beans recipe.

More summer side dishes

Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White serving dish filled with bbq baked beans with spoon resting in container ready for serving.

Slow Cooker BBQ Baked Beans

Kaleb
No ratings yet
This simple BBQ Baked Beans summertime staple comes together with minimal effort, relying on the slow cooker to do the work. Utilizing dried beans, this side dish packs more flavor and texture than a canned alternative. A homemade barbecue sauce builds flavorful complexity, soaking into the beans to create a creamy side great for any summertime event.
Prep Time 20 minutes
Cook Time 8 hours
Soaking Time 6 hours
Total Time 14 hours 20 minutes
Servings 12 servings
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Ingredients

  • 16 oz dried pinto beans
  • water to cover
  • 1 medium yellow onion diced
  • 1 cup ketchup (sugar-free preferred)
  • ⅓ cup light brown sugar lightly packed
  • ½ cup molasses
  • ¼ cup red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp prepared yellow mustard
  • 2 ½ tsp smoked paprika
  • 1 ½ tsp garlic powder
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp hot sauce (like sriracha)

Instructions
 

  • Soak the beans. Add the beans to a large bowl (or the slow cooker), and add enough water to cover the beans by two inches. Place the bowl in the refrigerator and soak the beans for 6-8 hours.
    16 oz dried pinto beans, water
  • Cook the beans. Drain the soaking liquid. Add the beans to a 4-6 quart slow-cooker and cover the beans with two inches of water. Set the cooker to high and cook until the beans are tender, 3-4 hours. If using the low setting, the beans will take 4-5 hours.
  • Prepare the sauce. Drain the beans and return them to the slow cooker. Add the diced onion, ketchup, brown sugar, molasses, red wine vinegar, Worcestershire sauce, prepared mustard, smoked paprika, garlic powder, salt, black pepper, and hot sauce. Stir to combine.
    1 cup ketchup (sugar-free preferred), ⅓ cup light brown sugar, ½ cup molasses, ¼ cup red wine vinegar, 1 tbsp Worcestershire sauce, 2 tbsp prepared yellow mustard, 2 ½ tsp smoked paprika, 1 ½ tsp garlic powder, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp hot sauce (like sriracha), 1 medium yellow onion
  • Cook the beans. Stirring occasionally until the sauce is thickened slightly, cook for 2-3 hours on high or 3-4 hours on low.

Notes

Using canned beans works, but dried beans have better texture and flavor. If using dried beans, soak them in water first. This allows them to cook more evenly.
Wait to salt the beans until creating the sauce. Salt can inhibit the beans from absorbing the water during the initial cooking. Simply wait to add salt and adjust if necessary.
Cooking times can vary drastically depending on the slow cooker setting. This recipe can be made on the high or low setting, depending on how much time you have. The target temperature between high and low is the same; it simply determines how quickly the slow cooker reaches that temperature.
 

Nutrition

Serving: 1servingCalories: 231kcal
Course Side Dish
Cuisine American
Difficulty Easy
Method Slow Cooker

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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1 Comments

  1. I want to serve this on a Sunday at noon. Can I prepare it Saturday, refrigerate it, and reheat on Sunday? Or will that make it mushy?

    Reply