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These slow cooker baked beans are so savory, saucy, and barbecuey - just right to satisfy your family and guests - kids and adults alike.
Not exactly "baked," as the title would let you know - but they are slow cooked to perfection while you go about your day.
You end up with savory and saucy, barbecue beans with ham chunks that will satisfy your family and guests - kids and adults alike.
I like to combine two different kinds of beans (Great Northern and red beans were my choice here) to add more varied color and interest to the beans - and, no doubt, the flavor is enhanced as well.
Whether you use dried beans or canned, the outcome is the same amazing BBQ baked beans that are not actually baked - so you don't have to watch over them.
They cook themselves, and then you add the necessary ingredients at the right time.
Just what I like - easy and without much thought for a nourishing meal for your family and guests, as these beans are great for your next cookout, picnic, or potluck.
These slow cooker baked beans go great alongside hotdogs, hamburgers, or anything you're grilling out!
Great served with my Creamy Coleslaw, Hot Dog Chili, and Mexican Pasta Salad for your next cookout!
Slow Cooker Baked Beans
- 1 pound Great Northern beans dry (or pinto or half of each) (or 4- 15-ounce cans)
- 1 ham hock (or canned ham)
- 2 Tbs paprika
- 3 Tbs Worcestershire sauce
- ¼ cup molasses
- salt (to taste)
- water (to cover and as needed)
- 6 ounces tomato paste (1 small can)
- If using dry beans, add beans to slow cooker and cover with water. Let sit for 8-12 hours.
- Drain water and rinse beans thoroughly.
- For dry beans, add beans and ham hock to slow cooker, add water (5-6 cups for dry beans), and turn heat to high.
- If using canned beans, drain and rinse and add to slow cooker. Add 3 cups water and ham hock and turn heat to high.
- Cook for 5-6 hours on high, checking every few hours to make sure there is enough liquid.
- When beans are softened, remove ham hock from slow cooker to let cool on a large plate.
- Meanwhile, add tomato paste, paprika, Worcestershire sauce, and molasses to beans and blend in thoroughly.
- When ham hock is somewhat cooled, separate the meat from the bone and fat and cut into small pieces and add back to slow cooker.
- Cover and cook for another ½ to 1 hour to blend flavors.
- NOTE: If there is a lot of liquid, you may need to keep slow cooker uncovered during last step to allow some of the liquid to dissipate and the beans to thicken. Otherwise, cover for the last step. Uncovering will allow the mixture to thicken while still allowing the same flavor to prevail. Try to avoid removing any of the liquid, as it may cause the recipe to be diluted and less flavorful.
Sounds delicious and simple. I assume I should cook them on Low and not High? The recipe seems to leave that info out.
Cory - You would cook them on high for 5-6 hours, or low for longer. I left out the word "high." My apologies - I will fix it now. Enjoy!