Easy Homemade Crockpot Baked Beans with Bacon
Easy Homemade Crockpot Baked Beans with Bacon is a classic slow cooker side dish that delivers incredible flavor with minimal effort.
Servings: 12
Calories: 378kcal
Equipment
- 12-inch Cast Iron Skillet
- Silicone Spatula
- bowl
- small colander
- aluminum foil
- slotted spoon
- 5 or 6 quart slow cooker
- whisk
Ingredients
- 1 lb Thick-Cut Bacon chopped
- 1 small Onion finely minced
- 4 15 oz cans Navy Beans rinsed and drained
- ½ c Ketchup
- ⅓ c Molasses1
- 2 TBS Apple Cider Vinegar
- 2 TBS Worcestershire Sauce divided
- ¼ c Dark Brown Sugar
- 1 teaspoon Garlic Powder
- 1 ½ c Hot Water
Instructions
- Place the chopped bacon in a cold cast-iron skillet and turn the heat to medium. Stir frequently for 5-6 minutes to allow the fat to render, and the bacon to begin to crisp. Add the minced onion and continue cooking for about 5-6 minutes, or until the onions begin turning translucent and golden, while the bacon finishes crisping up. Line a bowl with aluminum foil and set a small colander inside, then use a slotted spoon to transfer the bacon mixture, letting the fat to drain.
- Add ketchup, molasses, apple cider vinegar, 1 TBS Worcestershire sauce, dark brown sugar, garlic powder, and hot water to the crockpot. Then, use a whisk to combine. Stir in the drained and rinsed navy beans and the drained bacon mixture. Place the lid on the crockpot and heat on high for 3-4 hours.
- Add the remaining tablespoon of Worcestershire sauce, reduce the heat to low, and let the beans to sit uncovered for about 30 minutes to allow the sauce to thicken before serving. Maintain a warm setting for serving.
- Yield 12 servings
Notes
- Not blackstrap
Nutrition
Calories: 378kcal | Carbohydrates: 45g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 1020mg | Potassium: 690mg | Fiber: 7g | Sugar: 15g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3mg
