Crockpot Baked Beans


Crockpot Baked Beans

Baked beans are a popular comfort food. This recipe uses Canadian bacon which is far leaner than traditional bacon. Baked beans can be used as a side dish for savory meats or as a main course. Cooking in the crockpot helps keep the kitchen cool!
Prep Time 15 minutes
Cook Time 3 hours
8 hours
Course Side Dish, Veggie Side-Dish
Cuisine American
Servings 10
Calories 220 kcal


  • crockpot, slow cooker


  • 6 slices Canadian bacon
  • 1 large sweet onion
  • 1 large red bell pepper
  • 3 large garlic cloves
  • 1 tablespoon cumin
  • 2 cans (15.5-ounce) white beans
  • 1 can (15.5-ounce) kidney beans
  • 1 can (15.5-ounce) black beans
  • 1 can (10-ounces) diced tomatoes with green chilies
  • 1 can (8-ounce) tomato sauce


  • Wash vegetables. Wipe off tops of cans.
  • Chop Canadian bacon. Chop onion and bell pepper. Peel and mince garlic cloves.
  • Drain and rinse cans of beans.
  • Heat a large nonstick skillet over medium heat. Add the bacon and onion. Cook, stirring occasionally, until lightly browned, about 10 minutes.
  • Add the bell pepper, garlic and cumin. Cook, stirring constantly about 1 minute.
  • Transfer the onion mixture to a 5-6 quart slow cooker. Add beans, tomatoes and tomato sauce. Mix well.
  • Cover and cook until the mixture thickens, 3.5-4 hours on high heat or 7-8 hours on low heat.


Smart Shopping Tips
  • Lean ham may be used if Canadian bacon isn’t available.
  • Look for reduced-sodium canned beans.
  • Canadian bacon is leaner than regular or turkey bacon.
Cooking & Serving Tips:
  • Leftover spaghetti sauce may be used instead of tomato sauce.
  • Baked beans on whole-wheat toast with a sprinkle of fresh-snipped chives makes a quick, nutritious meal.
  • Baked beans can be frozen. Cook just until tender and place in freezer-safe containers when cooled. Label the package with the date and use within 6 months.
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