Slow Cooker Baked Beans Using Canned Beans

These slow cooker baked beans with canned beans are a tasty dish that goes with all your favorite foods and takes just minutes to prepare.

Print Recipe

Prep Time 10

Cook Time 8

Total Time 8 10

Course lunch/dinner

Cuisine middle eastern

Servings 12 people

Calories 2464.4 kcal

Equipment

1 4-Quart Slow Cooker
1 Large Mixing Bowl for initial ingredient preparation
1 Whisk or Sturdy Spoon for combining sauces
1 Cutting Board
1 Chef's knife

Ingredients

Main

½ cup hickory-flavored barbecue sauce
½ cup ketchup
½ cup packed brown sugar
1 teaspoon dry mustard
3 14.5 ounce cans great Northern beans, drained and rinsed
1 green bell pepper diced
1 large onion diced
4 ounces cooked ham diced

Instructions

Mix together barbecue sauce, ketchup, brown sugar, and mustard in a 4-quart slow cooker until smooth. Stir in beans, bell pepper, onion, and ham until well combined.
Cook on Low until thickened, 8 to 12 hours.

Notes

For deeper flavor, consider a quick sauté of the diced onion and bell pepper in a touch of oil before adding them to the slow cooker. This caramelizes their natural sugars, adding complexity. Browning the diced ham briefly in a skillet will also impart a richer, savory depth. To ensure the dry mustard incorporates smoothly, mix it with a tablespoon of water or a small amount of the sauce base to create a slurry before adding to the main mixture. Always taste and adjust seasoning towards the end of cooking; a splash of apple cider vinegar can brighten the flavors.