Description

Have you ever smelled something so delicious it instantly made you hungry? That’s what Slow-Cooker Baked Beans do when they’re simmering away in your kitchen! This dish is like a big, warm hug in a bowl—perfect for barbecues, family dinners, or just a cozy night at home. With sweet, tangy, and smoky flavors, these beans are super easy to make and always a hit.

Ingredients

The magic of Slow-Cooker Baked Beans comes from simple ingredients you probably already have. Here’s what you need and why each one matters:

Great Northern Beans (4 cans, 15-1/2 ounces each, rinsed and drained): These white beans are creamy and soak up all the yummy sauce.
Black Beans (4 cans, 15 ounces each, rinsed and drained): They add a hearty texture and a slightly earthy taste.
Butter Beans (2 cans, 15 ounces each, rinsed and drained): These big beans are soft and buttery, making the dish extra rich.
Barbecue Sauce (2-1/4 cups): This gives the beans their smoky, tangy flavor. Pick your favorite kind!
Salsa (2-1/4 cups): Adds a fresh, zesty kick. You can use mild, medium, or spicy salsa depending on what you like.
Brown Sugar (3/4 cup, packed): Makes the beans sweet and balances the tangy flavors.
Hot Pepper Sauce (1/2 to 1 teaspoon): Adds a tiny bit of heat to make the flavors pop. Use less if you don’t like spicy!

Substitutions and Variations

Beans: Try kidney beans, pinto beans, or navy beans if you don’t have the ones listed. Just keep the total amount about the same (10 cans).
Barbecue Sauce: Use a spicy or low-sugar version for a different taste. Homemade barbecue sauce works too!
Salsa: Swap for a fruity salsa (like mango) for a sweet twist or a smoky chipotle salsa for more depth.
Brown Sugar: Use maple syrup or honey instead, or cut it to 1/4 cup for less sweetness.
Hot Pepper Sauce: Skip it for a mild version or use a pinch of cayenne pepper instead.
Vegetarian/Vegan: This recipe is vegetarian, and it’s vegan if your barbecue sauce is vegan (check for honey or anchovies).

Pro Tip: Rinse the beans well to get rid of extra salt and keep the dish from being too salty.

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Instructions

Get Your Slow Cooker Ready: Use a 6-quart slow cooker to hold all the ingredients. No need to grease it—the sauce keeps things from sticking.
Rinse and Drain the Beans:
- Open 4 cans of great northern beans, 4 cans of black beans, and 2 cans of butter beans. Rinse them under cold water in a colander, then let them drain.
- Tip: Rinsing removes extra salt and keeps the beans from getting mushy.
Mix Everything Together:
- Put all the rinsed beans in the slow cooker.
- Add 2-1/4 cups barbecue sauce, 2-1/4 cups salsa, 3/4 cup brown sugar, and 1/2 to 1 teaspoon hot pepper sauce.
- Tip: Start with 1/2 teaspoon hot sauce if you’re not sure about spice, and add more later if needed.
Stir Gently:
- Use a big spoon or spatula to mix everything until it’s evenly combined. Be gentle so the beans don’t break.
- Tip: Stirring softly keeps the beans whole for a nice texture.
Cook the Beans:
- Cover the slow cooker and cook on low for 2 hours. The beans will heat through, and the flavors will blend into a delicious sauce.
- Tip: Stir once halfway through to make sure the sauce coats all the beans.
Check and Serve:
- After 2 hours, check if the beans are hot and the sauce is thick. If it’s too thick, add a little water (about 1/4 cup). If it’s too thin, cook uncovered for 15 more minutes.
- Tip: Taste the beans and add more hot sauce or sugar if you want.

Cooking Technique Tips:

Don’t Stir Too Hard: Mixing too much can mash the beans, making the dish less chunky.
Cook on Low: Low heat keeps the beans from getting too soft and lets the flavors mix perfectly.
Know Your Slow Cooker: Some cook faster than others. If your beans are ready early, switch to “keep warm.”