This delicious Pioneer Woman Crock Pot Baked Beans recipe is the perfect side dish for any barbecue or family meal. It’s quick to prep, loaded with smoky bacon and a sweet, tangy sauce, and uses simple pantry staples like barbecue sauce and brown sugar. Enjoy a hearty, crowd-pleasing dish that’s easy to make and always a hit!
Ingredients Needed
- 8 slices of bacon, halved
- 1 medium onion, chopped (about 1 cup)
- 1/2 medium green bell pepper, chopped (about 1/3 cup)
- 3 cans (28 oz each) pork and beans
- 3/4 cup barbecue sauce
- 1/2 cup brown sugar, packed
- 1/4 cup distilled white vinegar or apple cider vinegar
- 2 teaspoons dry mustard or 2 tablespoons Dijon mustard
How To Make Crock Pot Baked Beans
- Preheat the oven: Adjust the rack to the lower-middle position and preheat to 325°F.
- Cook the bacon: In a large, deep sauté pan, fry bacon until partially cooked and it releases about 1/4 cup drippings. Remove bacon and drain on paper towels.
- Sauté the vegetables: Add the chopped onion and green bell pepper to the bacon drippings in the pan. Sauté for about 5 minutes, until softened.
- Combine all ingredients: Stir in the pork and beans, barbecue sauce, brown sugar, vinegar, and mustard. Heat the mixture to a simmer. If your pan is too small, transfer the beans to a large mixing bowl and stir in the remaining ingredients.
- Prepare for baking: Grease a 13×9-inch ovenproof dish. Pour the bean mixture into the dish and spread it evenly. Lay the partially cooked bacon slices on top of the beans.
- Bake the beans: Place the dish in the oven and bake for about 2 hours, or until the beans are bubbly and the sauce is thickened to a syrup-like consistency.
- Cool and serve: Let the beans rest for a few minutes before serving to allow the sauce to thicken slightly.
Recipe Tips
- Use thick-cut bacon: Thick-cut bacon works best as it holds its shape during cooking and adds a smoky flavor to the beans.
- Don’t skip sautéing the vegetables: Cooking the onion and bell pepper in bacon drippings enhances the flavor and ensures they’re soft and tender in the final dish.
- Adjust sweetness to your taste: If you like less sweetness, reduce the amount of brown sugar or use a smoky barbecue sauce for balance.
- Check sauce consistency: The beans should bake until the sauce is as thick as syrup. If it’s too watery, bake for an extra 10–15 minutes.
- Let the beans rest before serving: Resting the beans after baking allows the sauce to thicken and flavors to meld perfectly.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers crock pot baked beans in a sealed container and keep them in the fridge for up to 4 days.
- Freeze: Store leftovers crock pot baked beans in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm leftovers crock pot baked beans in a pot on the stove over low heat, for 2 minutes stirring occasionally, or heat in the oven for 3 minutes at 325°F until heated through. You can also microwave them in a microwave-safe dish, stirring every 30 seconds for even heating.
Nutrition Facts
Serving Size: 1 serving (recipe makes 12-16 servings)
- Calories: 223
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 9mg
- Sodium: 628mg
- Total Carbohydrate: 31g
- Dietary Fiber: 7g
- Sugars: 13g
- Protein: 6g
More Pioneer Woman Recipes:
Pioneer Woman Crock Pot Baked Beans
Description
This delicious Pioneer Woman Crock Pot Baked Beans recipe is the perfect side dish for any barbecue or family meal. It’s quick to prep, loaded with smoky bacon and a sweet, tangy sauce, and uses simple pantry staples like barbecue sauce and brown sugar. Enjoy a hearty, crowd-pleasing dish that’s easy to make and always a hit!
Ingredients
Instructions
- Preheat the oven: Adjust the rack to the lower-middle position and preheat to 325°F.
- Cook the bacon: In a large, deep sauté pan, fry bacon until partially cooked and it releases about 1/4 cup drippings. Remove bacon and drain on paper towels.
- Sauté the vegetables: Add the chopped onion and green bell pepper to the bacon drippings in the pan. Sauté for about 5 minutes, until softened.
- Combine all ingredients: Stir in the pork and beans, barbecue sauce, brown sugar, vinegar, and mustard. Heat the mixture to a simmer. If your pan is too small, transfer the beans to a large mixing bowl and stir in the remaining ingredients.
- Prepare for baking: Grease a 13×9-inch ovenproof dish. Pour the bean mixture into the dish and spread it evenly. Lay the partially cooked bacon slices on top of the beans.
- Bake the beans: Place the dish in the oven and bake for about 2 hours, or until the beans are bubbly and the sauce is thickened to a syrup-like consistency.
- Cool and serve: Let the beans rest for a few minutes before serving to allow the sauce to thicken slightly.
Notes
- Use thick-cut bacon: Thick-cut bacon works best as it holds its shape during cooking and adds a smoky flavor to the beans.
- Don’t skip sautéing the vegetables: Cooking the onion and bell pepper in bacon drippings enhances the flavor and ensures they’re soft and tender in the final dish.
- Adjust sweetness to your taste: If you like less sweetness, reduce the amount of brown sugar or use a smoky barbecue sauce for balance.
- Check sauce consistency: The beans should bake until the sauce is as thick as syrup. If it’s too watery, bake for an extra 10–15 minutes.
- Let the beans rest before serving: Resting the beans after baking allows the sauce to thicken and flavors to meld perfectly.
Pioneer Woman Crock Pot Baked Beans