Description

Want a crowd-pleasing side dish that’s packed with flavor and perfect for any gathering? 3-Bean Slow-Cooker Baked Beans is the ultimate recipe! This easy slow-cooker dish combines three types of beans with a tangy, sweet, and slightly spicy sauce made from barbecue sauce, salsa, brown sugar, and a kick of hot pepper sauce. Ideal for barbecues, potlucks, or cozy family dinners, these beans are simple to prep and deliver big, bold taste

Ingredients

Scale

For the Baked Beans:
- 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 4 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (15 ounces each) butter beans, rinsed and drained
- 2-1/4 cups barbecue sauce (any variety, e.g., sweet, smoky, or spicy)
- 2-1/4 cups salsa (mild, medium, or hot, depending on preference)
- 3/4 cup packed brown sugar
- 1/2 to 1 teaspoon hot pepper sauce (e.g., Tabasco or Frank’s RedHot)

Why These Ingredients Matter

Great Northern Beans: Creamy and mild, they absorb sauce flavors well.
Black Beans: Add a slightly earthy taste and firm texture.
Butter Beans: Large and buttery, they provide a rich, smooth bite.
Barbecue Sauce: Brings smoky, sweet, and tangy depth to the dish.
Salsa: Adds a fresh, spicy, tomato-based kick.
Brown Sugar: Enhances sweetness, balancing the tangy and spicy elements.
Hot Pepper Sauce: Provides a customizable heat level for a zesty finish.

Substitutions and Variations

Beans: Swap with pinto beans, kidney beans, or navy beans; use dried beans (pre-cooked, about 1-1/2 cups per can equivalent).
Barbecue Sauce: Use homemade barbecue sauce or try different flavors (honey, hickory, or spicy).
Salsa: Replace with diced tomatoes plus 1 teaspoon chili powder, or use salsa verde for a twist.
Brown Sugar: Substitute with maple syrup, honey, or a sugar substitute like stevia (adjust to taste).
Hot Pepper Sauce: Omit for no heat, or use sriracha, cayenne pepper (1/4 teaspoon), or diced jalapeños.
Gluten-Free: Check barbecue sauce, salsa, and hot sauce for gluten; most beans are naturally gluten-free.
Lower Sugar: Reduce brown sugar to 1/4 cup and use low-sugar barbecue sauce.
Vegan: Ensure barbecue sauce and salsa are vegan (most are); the recipe is naturally vegan otherwise.
Meaty Add-In: Stir in 1/2 pound cooked, crumbled bacon or ground beef for a non-vegan version.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep Your Ingredients

Rinse and drain 4 cans (15-1/2 ounces each) great northern beans, 4 cans (15 ounces each) black beans, and 2 cans (15 ounces each) butter beans.
Measure 2-1/4 cups barbecue sauce, 2-1/4 cups salsa, 3/4 cup packed brown sugar, and 1/2 to 1 teaspoon hot pepper sauce (start with 1/2 teaspoon for milder flavor).

Tip: Rinsing beans removes excess sodium and prevents a starchy texture in the dish.

Step 2: Combine in Slow Cooker

Add Ingredients: In a 6-quart slow cooker, gently combine the rinsed and drained great northern beans, black beans, butter beans, barbecue sauce, salsa, brown sugar, and hot pepper sauce.
Stir Gently: Mix until all ingredients are evenly distributed, being careful not to mash the beans.

Tip: Use a large spoon or spatula to stir gently, keeping the beans intact for a nice texture.

Step 3: Cook

Cook on Low: Cover and cook on Low for 2 hours, until the beans are heated through and the flavors have melded.

Tip: Stir once halfway through to ensure even heating, but avoid overcooking to maintain bean texture.

Step 4: Serve

Check and Serve: Stir well and check that the beans are hot and the sauce is well-coated. Serve warm directly from the slow cooker as a side dish or main.

Tip: Keep the slow cooker on Warm for serving at gatherings to maintain heat.