There’s something incredibly comforting about a warm bowl of baked beans, especially when it carries the smoky sweetness of bacon and brown sugar. This dish always reminds me of summer family gatherings at my Aunt Clara’s house, where the aroma of grilling meats mingled with the rich scents of her famous baked beans simmering away. It was a yearly tradition that brought us all together, each bite evoking laughter, stories, and the kind of love that only family can provide.
Growing up, food was more than just sustenance; it was the centerpiece of our connections. As kids, we would eagerly await the signal from Aunt Clara that dinner was ready, our stomachs rumbling in unison. I can still picture the long wooden table laden with colorful dishes—tender ribs slathered in homemade barbecue sauce, crisp coleslaw, and, of course, the star of the show: her slow-cooked bacon brown sugar baked beans. Each layer of flavor told a story, from the sweet notes of brown sugar to the tangy twist of apple cider vinegar, creating a harmony that was simply irresistible.
This recipe is not just a dish; it’s a homage to those cherished moments spent with loved ones. The beauty of using a slow cooker is that it allows the ingredients to meld beautifully over time, much like the relationships we nurture. The preparation is simple: soak the navy beans overnight, sauté some thick, luscious bacon, and let the slow cooker work its magic. While the beans bubble away, I often find myself reminiscing about those sunny afternoons filled with games, laughter, and the shared joy of food.
So, whether you’re hosting a barbecue, gathering with friends for a potluck, or simply wanting to create a comforting meal for your family, these Slow Cooker Bacon Brown Sugar Baked Beans will undoubtedly delight. They are hearty, flavorful, and, most importantly, carry the warmth of home—ready to bring everyone together at your table. Enjoy this dish, and let it remind you of your own treasured moments around the dining table.
Making Slow Cooker Bacon Brown Sugar Baked Beans
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Ingredients
- 1 pound navy beans, soaked overnight
- 1 cup dark brown sugar
- 1 pound thick-cut bacon, diced
- 1 large onion, diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 3 cups water
- 1/3 cup apple cider vinegar
- 1 cup barbecue sauce of choice
- 1/4 cup molasses
- 1/4 cup Dijon mustard
Directions
- Begin by crisping the diced bacon in your slow cooker using the sauté setting or in a skillet. Once cooked, remove the bacon and set aside.
- Keep approximately 2 tablespoons of bacon grease in the pot. Add the diced onion, garlic, and green pepper, sautéing for about 5-7 minutes until they are soft and aromatic. If using a skillet, transfer the mixture to the slow cooker.
- Drain and rinse the soaked navy beans, then add them to the slow cooker along with 3 cups of fresh water. Cover and set to high heat, cooking for about 3-4 hours or until the beans are tender.
- In a separate bowl, combine the dark brown sugar, barbecue sauce, apple cider vinegar, Dijon mustard, and molasses. Mix well and pour this sauce over the beans, stirring to combine.
- Add the crispy bacon back to the slow cooker, mixing everything thoroughly. Continue to cook on high for another 1-2 hours, allowing the flavors to meld and the beans to thicken.
- Serve these flavorful beans warm as a delicious side dish!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the baked beans in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Cooking Tips
For added depth of flavor, consider using smoked bacon or adding a pinch of cayenne pepper for heat. You can also mix in other types of beans for a more varied texture.
Serving Suggestions
These beans pair wonderfully with grilled meats, cornbread, or coleslaw. Top with fresh chopped parsley for a burst of color.
Ingredient Substitutions
If navy beans are unavailable, pinto beans or black beans can be used as alternatives. Maple syrup can replace molasses for a different sweet profile.
Seasonal Variations
In summer, you can add fresh corn kernels or diced tomatoes for a seasonal twist. In the fall, incorporate pumpkin puree for a unique flavor.
Allergen Information
This recipe contains common allergens such as soy (in barbecue sauce) and gluten (in some brands of mustard). Look for gluten-free and soy-free options if needed.
FAQ:
Can I use canned beans instead of dried beans?
Yes, you can use canned navy beans. If using canned beans, reduce the cooking time to about 1-2 hours, as they are already cooked.
How can I make this dish vegetarian?
To make a vegetarian version, omit the bacon and use a plant-based bacon alternative or simply increase the quantity of vegetables for flavor.
What type of barbecue sauce should I use?
Choose your favorite barbecue sauce; sweet, tangy, or smoky flavors work best. Experiment with different brands to find your preferred taste.
Can I make these baked beans ahead of time?
Absolutely! You can prepare the beans a day in advance and reheat them before serving. The flavors will deepen overnight.
Is it possible to adjust the sweetness?
Yes, you can decrease the amount of brown sugar or molasses to suit your taste. Alternatively, you can add more vinegar for a tangier flavor profile.
What should I serve with baked beans?
Baked beans are great alongside grilled meats, burgers, or even served as part of a barbecue spread. They also complement cornbread beautifully.

Slow Cooker Bacon Brown Sugar Baked Beans
Ingredients
- 1 pound of navy beans soaked overnight
- 1 cup of dark brown sugar
- 1 pound of thick bacon chopped
- 1 large diced onion
- 1 green bell pepper chopped
- 3 minced garlic cloves
- 3 cups of water
- 1/3 cup of apple cider vinegar
- 1 cup of your favorite barbecue sauce
- 1/4 cup of molasses
- 1/4 cup of Dijon mustard
Instructions
- Start by cooking the chopped bacon on the sauté function of your slow cooker or in a skillet. Once crisp, set the bacon aside.
- Leave about 2 tablespoons of the bacon fat in the pan, and sauté the diced onion, garlic, and green pepper for 5-7 minutes until soft and fragrant. If cooking on the stove, transfer these to the slow cooker.
- Drain and rinse the soaked navy beans. Add them to the slow cooker with 3 cups of fresh water. Cover and cook on high for about 3-4 hours, or until the beans begin to soften.
- In a small bowl, whisk together the brown sugar, barbecue sauce, apple cider vinegar, Dijon mustard, and molasses. Pour this mixture into the beans and give it a good stir.
- Stir in the cooked bacon, and let everything cook for another 1-2 hours on high, allowing the flavors to meld and the beans to thicken.
- Enjoy these savory beans as a hearty side dish!