Pioneer Woman’s Slow Cooker Baked Beans are a hearty and flavorful dish that’s perfect for potlucks, barbecues, or as a comforting side for any meal. These beans are slow-cooked to perfection, allowing the sweet, smoky flavors to meld together beautifully. With a combination of rich molasses, tangy ketchup, and smoky bacon, these baked beans offer a delicious balance of sweet and savory.
The best part? Your slow cooker does all the work, making this recipe as easy as it is delicious.
What are Pioneer Woman Slow Cooker Baked Beans?
Pioneer Woman’s Slow Cooker Baked Beans are a slow-cooked version of the classic baked beans dish. The beans are simmered with bacon, onions, molasses, brown sugar, ketchup, mustard, and other seasonings, resulting in a rich and flavorful side dish. Cooking the beans in a slow cooker allows the flavors to develop deeply and makes this dish incredibly convenient, especially when preparing for large gatherings or busy days.
Other Popular Recipes
- Pioneer Woman Spaghetti and Meatballs
- Pioneer Woman Baked Breaded Chicken Tenders
- Pioneer Woman Taco Potatoes
Why You Should Try This Recipe
- Slow Cooker Convenience: The slow cooker makes this recipe easy to prepare with minimal hands-on time.
- Rich Flavor: A combination of molasses, brown sugar, bacon, and mustard creates a deliciously sweet and savory dish.
- Perfect for Gatherings: This dish is great for potlucks, barbecues, and family dinners, serving a crowd with ease.
- Make-Ahead Friendly: Prepare the beans ahead of time and keep them warm in the slow cooker until ready to serve.
- Versatile Side Dish: These baked beans pair well with a variety of main dishes, from grilled meats to roasted vegetables.
Ingredients Needed to Make Pioneer Woman Slow Cooker Baked Beans
- 1 pound of dried navy beans (or 4 cans of navy beans, drained and rinsed)
- 8 slices of bacon, chopped
- 1 large onion, finely chopped
- 1/2 cup of molasses
- 1/2 cup of ketchup
- 1/4 cup of brown sugar, packed
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of apple cider vinegar
- 1/2 teaspoon of smoked paprika (optional, for extra smoky flavor)
- 1/2 teaspoon of salt (adjust to taste)
- 1/4 teaspoon of black pepper
- 3 cups of water (if using dried beans)
- Fresh parsley, chopped (optional, for garnish)
Equipment
- Slow Cooker: For cooking the baked beans.
- Large Pot: For pre-cooking the dried beans (if using dried beans).
- Skillet: For cooking the bacon and onions.
- Mixing Bowl: For combining the sauce ingredients.
- Measuring Cups and Spoons: For accurately measuring the ingredients.
- Wooden Spoon or Spatula: For stirring the beans.
Instructions to Make Pioneer Woman Slow Cooker Baked Beans
- Prepare the Beans: If using dried beans, rinse them and place them in a large pot. Cover with water and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse the beans, then add them to the slow cooker. If using canned beans, simply drain and rinse them, then add them directly to the slow cooker.
- Cook the Bacon and Onions: In a skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon with a slotted spoon and set it aside. In the same skillet, sauté the chopped onion in the bacon fat until it’s soft and translucent, about 5 minutes.
- Combine the Sauce: In a mixing bowl, whisk together the molasses, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika (if using), salt, and black pepper.
- Assemble the Beans: Add the cooked bacon and sautéed onions to the slow cooker with the beans. Pour the sauce mixture over the beans and stir to combine. If using dried beans, add 3 cups of water to the slow cooker.
- Cook the Beans: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the sauce has thickened. Stir occasionally to ensure even cooking.
- Serve: Once the beans are done, taste and adjust the seasoning if necessary. Serve hot, garnished with chopped fresh parsley if desired.
What Goes Well With Pioneer Woman Slow Cooker Baked Beans
- Grilled Meats: Serve alongside grilled ribs, chicken, or steak for a classic barbecue meal.
- Cornbread: Pair with cornbread for a comforting Southern-inspired meal.
- Coleslaw: The tangy crunch of coleslaw complements the rich, sweet beans.
- Potato Salad: A creamy potato salad makes a great companion to these savory beans.
- Hot Dogs or Burgers: Use the baked beans as a topping or side dish for hot dogs and burgers.
Essential Tips for Perfecting Pioneer Woman Slow Cooker Baked Beans
- Use High-Quality Bacon: Good-quality bacon adds a smoky depth of flavor to the beans.
- Don’t Skip the Pre-Soak: If using dried beans, be sure to pre-soak them to ensure they cook evenly and soften properly.
- Adjust the Sweetness: Taste the sauce before adding it to the beans and adjust the sugar or molasses to your preference.
- Cook Low and Slow: Cooking the beans on low for a longer time allows the flavors to develop more fully.
- Stir Occasionally: Stir the beans occasionally during cooking to prevent sticking and ensure even cooking.
Variations of Pioneer Woman Slow Cooker Baked Beans
- Spicy Baked Beans: Add chopped jalapeños or a pinch of cayenne pepper for a spicy kick.
- Vegetarian Baked Beans: Omit the bacon and use vegetable broth instead of water for a meatless version.
- Maple Baked Beans: Replace the brown sugar with pure maple syrup for a different sweet flavor.
- Beer Baked Beans: Add a cup of your favorite beer to the sauce for a unique twist.
- Smoky Baked Beans: Increase the amount of smoked paprika or add a dash of liquid smoke for extra smoky flavor.
Storing Pioneer Woman Slow Cooker Baked Beans: Best Practices
- Refrigerate Properly: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze for Later: These beans freeze well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Pioneer Woman Slow Cooker Baked Beans: Best Practices
- Slow Cooker Method: Reheat the beans in the slow cooker on low for 1-2 hours until warmed through.
- Stovetop Method: Reheat in a saucepan over medium heat, stirring occasionally until heated through.
How Can I Make Pioneer Woman Slow Cooker Baked Beans Healthier?
- Use Turkey Bacon: Substitute regular bacon with turkey bacon to reduce the fat content.
- Reduce the Sugar: Cut back on the brown sugar and molasses for a less sweet version.
- Add Vegetables: Incorporate extra vegetables like bell peppers or carrots for added nutrients.
- Use Low-Sodium Ingredients: Choose low-sodium ketchup and Worcestershire sauce to reduce the sodium content.
- Vegetarian Option: Omit the bacon and add more vegetables or beans for a healthier, meatless dish.
Nutrition Value (Per Serving)
- Calories: 250
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 500mg
- Total Carbohydrates: 40g
- Sugars: 15g
- Protein: 10g
How do I prevent Pioneer Woman Slow Cooker Baked Beans from being too watery?
To prevent the beans from being too watery, make sure to use the correct amount of water or liquid, especially if using canned beans. If the beans are too watery near the end of cooking, remove the lid and cook on high for the last 30 minutes to allow the liquid to evaporate and the sauce to thicken.
Can I make Pioneer Woman Slow Cooker Baked Beans ahead of time?
Yes, these baked beans can be made ahead of time and kept warm in the slow cooker until ready to serve. You can also make them a day in advance and reheat them before serving.
What dishes pair best with Pioneer Woman Slow Cooker Baked Beans?
These baked beans pair wonderfully with grilled meats, cornbread, coleslaw, potato salad, and classic barbecue fare like hot dogs and burgers. They’re a versatile side dish that complements a wide range of main courses.
Can I customize Pioneer Woman Slow Cooker Baked Beans?
Absolutely! You can customize these beans by adding different spices, sweeteners, or even incorporating ingredients like jalapeños, beer, or extra vegetables. Feel free to experiment with flavors to suit your taste.
Final Words
Pioneer Woman’s Slow Cooker Baked Beans are a delicious and easy way to bring the classic taste of baked beans to your table with minimal effort. With their rich, smoky flavor and perfect balance of sweet and savory, these beans are sure to be a hit at any gathering. Whether you’re serving them at a barbecue, potluck, or family dinner, these baked beans will add a comforting and flavorful touch to your meal. Enjoy the ease and taste of slow-cooked perfection, and don’t forget to share the recipe with friends and family!
Other Yummy Recipes:
- Pioneer Woman Pumpkin Banana Bread
- Pioneer Woman Blackberry Peach Cobbler
- Pioneer Woman Breakfast Monkey Bread
Pioneer Woman Slow Cooker Baked Beans
- Prep Time: 20
- Cook Time: 480
- Total Time: 8 hours 20 minutes
- Yield: 8 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Description
Pioneer Woman’s Slow Cooker Baked Beans are a slow-cooked version of the classic baked beans dish. The beans are simmered with bacon, onions, molasses, brown sugar, ketchup, mustard, and other seasonings, resulting in a rich and flavorful side dish. Cooking the beans in a slow cooker allows the flavors to develop deeply and makes this dish incredibly convenient, especially when preparing for large gatherings or busy days.
Ingredients
- 1 pound of dried navy beans (or 4 cans of navy beans, drained and rinsed)
- 8 slices of turkey bacon, chopped
- 1 large onion, finely chopped
- 1/2 cup of molasses
- 1/2 cup of ketchup
- 1/4 cup of brown sugar, packed
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of apple cider vinegar
- 1/2 teaspoon of smoked paprika (optional, for extra smoky flavor)
- 1/2 teaspoon of salt (adjust to taste)
- 1/4 teaspoon of black pepper
- 3 cups of water (if using dried beans)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Beans: If using dried beans, rinse them and place them in a large pot. Cover with water and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse the beans, then add them to the slow cooker. If using canned beans, simply drain and rinse them, then add them directly to the slow cooker.
- Cook the Bacon and Onions: In a skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon with a slotted spoon and set it aside. In the same skillet, sauté the chopped onion in the bacon fat until it’s soft and translucent, about 5 minutes.
- Combine the Sauce: In a mixing bowl, whisk together the molasses, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika (if using), salt, and black pepper.
- Assemble the Beans: Add the cooked bacon and sautéed onions to the slow cooker with the beans. Pour the sauce mixture over the beans and stir to combine. If using dried beans, add 3 cups of water to the slow cooker.
- Cook the Beans: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the sauce has thickened. Stir occasionally to ensure even cooking.
- Serve: Once the beans are done, taste and adjust the seasoning if necessary. Serve hot, garnished with chopped fresh parsley if desired.
