These Crock Pot baked beans with ground beef are hearty, saucy, and packed with sweet and tangy flavor. Perfect as a BBQ side dish or an easy, filling weeknight dinner.
Old-Fashioned Comfort Recipe
This is the kind of recipe that shows up at church potlucks, summer cookouts, and family dinners for a reason. It's rich, satisfying, and made with simple pantry staples. The ground beef makes it hearty enough to serve as a main dish, while the slow cooker gives you that slow-simmered flavor without standing over the stove. It's dependable, crowd-pleasing comfort food that tastes even better the next day.
FAQs
It's best to brown the ground beef first. Browning adds flavor and allows you to drain excess grease so the beans don't turn oily.
If the beans seem thin, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate. You can also switch to high for the final 20 to 30 minutes.
Yes. Cook on high for 2 to 3 hours instead of 4 to 6 hours on low. Low and slow gives deeper flavor, but high works when you need it done faster.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Yes. Let them cool completely, then freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Yes. The flavor actually improves as it sits. Make them a day in advance, refrigerate, and reheat before serving.
Ingredients
- Ground beef - Adds hearty, savory flavor and makes these beans filling enough to serve as a main dish.
- Green bell pepper - Brings fresh flavor and a little texture to balance the richness.
- Yellow onion - Adds natural sweetness and depth as it cooks with the beef.
- Minced garlic - Boosts flavor with a subtle savory kick.
- Red kidney beans (canned, drained and rinsed) - Adds extra protein and hearty texture.
- Canned baked beans - The saucy base that gives classic sweet and smoky baked bean flavor.
- Ketchup - Adds tomato richness and a touch of sweetness.
- Yellow mustard - Balances the sweetness with tangy flavor.
- Brown sugar - Enhances the sweet and savory balance.
- Salt and pepper - Brings all the flavors together and enhances the overall taste.
Instructions
- In a skillet over medium heat, cook the ground beef with diced onion and bell pepper until the beef is browned and the vegetables are tender, about 7 to 10 minutes. Drain excess grease.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Transfer the beef mixture to a 6 quart slow cooker. Add the kidney beans, baked beans, ketchup, mustard, brown sugar, salt, and pepper. Stir until everything is well combined.
- Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until thick and bubbling.
- Stir before serving and adjust seasoning if needed. Serve on its own, over rice, or alongside cornbread.
Tips
- Brown the beef well for the best flavor.
- For extra smoky flavor, add cooked crumbled bacon or sliced smoked sausage.
- If you prefer less sweetness, slightly reduce the brown sugar.
- Leave the lid off during the final 30 minutes if you want thicker beans.
- Tested in a 6 quart slow cooker.
What to Serve with Crockpot Baked Beans
If you need main dish ideas to serve with these baked beans, here are just a few you’ll love:
Recipe
Crockpot Baked Beans
Ingredients
- 1 pound ground beef
- 1 green bell pepper diced
- 1 small yellow onion diced
- 1 tablespoon minced garlic
- 15 ounces can red kidney beans drained and rinsed
- 15 ounces can baked beans (like Bush's)
- ¼ cup ketchup
- 2 tablespoons yellow mustard
- ¼ cup brown sugar
- Salt and pepper to taste
Instructions
- In a skillet or large pot, cook the ground beef with diced onion and bell pepper over medium heat. Cook until beef is browned and vegetables are tender, about 7 to 10 minutes. Drain excess grease.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Transfer the beef mixture to a slow cooker. Add the kidney beans, baked beans, ketchup, mustard, brown sugar, salt, and pepper. Stir everything together until well combined.
- Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until thick and bubbling.
- Stir before serving. Great on its own, over rice, or with cornbread. Enjoy!
Notes
- If you prefer less sweetness, slightly reduce the brown sugar.
- Leave the lid off during the final 30 minutes if you want thicker beans.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Jessica says
There’s no room for boring baked beans at a BBQ! This loaded baked beans recipe made in the slow cooker will be a hit!