Have you ever tasted sweet, sticky, homemade barbecue beans? Try this Slow Cooker Barbecue Baked Beans Recipe — a delicious summer side dish.
Part of my Summer Slow Cooker Series, this barbecue baked beans recipe is the perfect accompaniment to grilled food. It’s simple, budget-friendly, packed with smoky flavour and requires almost no hands-on time when cooked in the slow cooker.
This homemade version is inspired by the familiar tinned favourites but offers far more depth. Leftovers are versatile — use them to top a jacket potato, spoon over toast with a poached egg, or serve alongside your favourite barbecue mains.
Why you’ll love this recipe:
✅ Great value for money
✅ Full of flavour
✅ A tasty, crowd-pleasing side
FAQs about this Barbecue Baked Beans Recipe
How do I make homemade baked beans?
Fry small pieces of smoked bacon until crisp (optional), then combine with the remaining ingredients in the slow cooker. Stir well and cook on HIGH for 3–4 hours or LOW for 5–6 hours. That’s it — minimal prep and great results.
Is this recipe suitable for vegetarians?
Yes. Omit the bacon and add 2 tsp smoked paprika to replicate the smoky flavour.
How should I store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to three days. Reheat on the hob or in the microwave; you may need to add a splash of liquid if the sauce becomes very thick. Beans freeze well for up to three months — thaw completely before reheating.
Which slow cooker works well for this?
Any reliable slow cooker will work. Choose a model you can easily operate and that fits the quantity you plan to make.
More barbecue side dish ideas
- Easy Greek Salad — fresh and bright
- Slow Cooker Jacket Potatoes — effortless and filling
- Easy Flatbread with Garlic Butter — quick and tasty
We hope you enjoy this recipe. If you make it, please leave a rating and comment to let us know how it turned out. Share a photo on Instagram by tagging the account you follow for more recipes and inspiration.
Barbecue Slow Cooker Baked Beans Recipe
Ingredients
- 400 g Passata
- 3 x 400 g cans of beans (drained and rinsed) — I used 2x cannellini and 1x black beans
- 200 g smoked bacon, fried until crisp (optional)
- 1 onion, chopped
- 1 tbsp garlic powder
- 1 tsp Dijon mustard
- 2 tbsp brown sugar
- 3 tbsp red wine vinegar
- 4 tbsp Worcestershire sauce
- 4 tbsp tomato puree
- Salt and pepper to taste
Instructions
- If using, fry the smoked bacon pieces until crisp. Add the bacon and all remaining ingredients to the slow cooker and stir to combine.
- Cook on HIGH for 3–4 hours or LOW for 5–6 hours, until bubbling and flavours have melded.
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Notes
Beans: Use any combination you prefer. A mix of cannellini and black beans works well.
Bacon: Omit for a vegetarian version and add 2 tsp smoked paprika to replace the smoky taste.
Nutrition
Nutrition information is an approximation and provided per portion.