Honey Baked Bean Recipe (Slow Cooker)
A lightly sweetened honey baked bean recipe made in a slow cooker for an easy, flavorful side dish for cookouts, potlucks, and family dinners.
Servings: 10 servings
Calories: 271kcal
Equipment
- 4-6 quart slow cooker
Ingredients
- 8 cups cooked beans from the freezer, or 5 cans drained
- 1¼ cup homemade ketchup* this quick honey-sweetened ketchup recipe
- 1 small onion chopped
- 2 cloves garlic minced
- 3 slices bacon chopped (omit for vegetarian beans)
- 3/4 cup water**
- 3 tablespoons honey***
- 2 tablespoons Dijon mustard or to taste
- 1½ teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon liquid smoke, Optional for smokey flavor
Instructions
- Mix all ingredients in the bowl of a slow cooker. (Alternately, you can cook the bacon first and saute the onions and garlic in the bacon fat if you think it will impact the flavor a lot - I usually don't bother.)
- Cook on LOW 5-6 hours or on HIGH for 3 hours.
Notes
*If using store bought ketchup, find one with as little sugar as possible. You can also use 6-ounces of tomato paste and add honey to taste (and increasing the water). Or substitute a low sugar BBQ sauce for the ketchup for a different flavor.
**For juicier beans, increase water to 1 cup.
***Maple Baked Bean variation: substitute maple syrup for the honey.
Storage: Keep in the refrigerator for up to a week. Freeze for longer storage: After cooling, transfer the beans to small freezer containers making sure to leave 1-2 inches for expansion, and freeze for up to 6 months.
Nutrition
Serving: 1cup | Calories: 271kcal | Carbohydrates: 44g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 814mg | Potassium: 831mg | Fiber: 9g | Sugar: 8g | Vitamin C: 1mg | Calcium: 133mg | Iron: 5mg
