Barbecued Beans

These tangy Barbecue Beans travel well—transport in the same pot they’re cooked in and they’ll stay hot for serving.

Slow Cooker Barbecued Beans

Comment: I added one medium green bell pepper, minced, to this recipe. I used 1 can French-cut green beans (drained), 1 can great northern beans (drained), 1 can black beans (1/2 cup liquid reserved), and 1 can pinto beans, drained.


  • 1/2 pound bacon, cut into 1/2-inch pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/4 cup mild-flavor (light) molasses
  • 1 tablespoon cider vinegar
  • 1 teaspoon ground mustard
  • 2 (15.5 ounce) cans great northern beans, drained, rinsed
  • 2 (15 ounce) cans black beans, drained, 1/2 cup liquid reserved


  1. In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.
  2. In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid.
  3. Cover; cook on LOW heat setting 3 to 4 hours.

Prep: 20 min | Total: 3 hr 20 min | Servings: 12

Recipe and photo used with permission from: Betty Crocker

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