Sweet and Smoky Crockpot Barbecue Beans

This easy crockpot barbecue beans recipe is one I’ve made more times than I can count. It uses canned beans, pantry staples, and just a few minutes of prep, then the slow cooker does the rest. The mix of sweet barbecue sauce, brown sugar, and salsa makes it surprisingly flavorful for such a simple dish. It’s filling, budget-friendly, and always a hit at cookouts, potlucks, or just an easy weeknight dinner.

This is one of those recipes I keep coming back to. Throw everything in the Crockpot and let it do its thing. Plus, it’s filling and budget-friendly.

Ingredients and Tools You’ll Need

Don’t waste your money on an expensive fresh salsa. Just use a basic jarred kind. Make sure to rinse the beans well before adding them to the Crockpot. If you want to use dried beans, you’ll need to soak them overnight and cook them according to the package directions before adding them to the slow cooker. You may also need to increase the cooking time. Honestly, canned beans are much easier.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Slow cooker

Ingredients

• 3 cans Great Northern Beans (15-ounce cans; navy beans will work too!)
• 2 cans black beans (15-ounce cans)
• 1 can butter beans (15-ounce can; can substitute lima beans or even garbanzo beans)
• 1 cup barbecue sauce (a sweet variety like Sweet Baby Ray’s)
• 1 cup salsa
• ½ cup packed brown sugar
• ½ teaspoon seasoned salt

How to Make Crockpot Barbecue Beans

Step One: Prep Beans. Rinse and drain the beans in a large colander under running water. It is fine to dump them all in and rinse them at the same time.

Step Two: Combine. Add the beans to the slow cooker along with the remaining ingredients.

Step Three: Mix. Stir well and cover.

Step Four: Cook. Cook on low for 6 hours or on high for 3 hours. Serve in bowls and eat with a spoon or (our favorite!) dip tortilla chips with melted cheese into the beans.

Serving & Storing

This is a great, easy side for a more work-intensive main course like buttermilk fried chicken. Don’t forget the biscuits and strawberry sweet tea.

Leftovers can be stored in the fridge for up to 4 days. To reheat, simply put them in a pot on the stove over low heat until warmed through.

You can also freeze leftovers for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat in the microwave or on the stove.

More Crockpot Recipes

I love my Crockpot. Here are some of my favorite easy recipes.

• Crockpot barbecue chicken thighs are an easy dinner.
• Serve this crockpot potato soup on a bleak winter afternoon when it’s dark at 4:30.
• These crockpot cheesy bacon ranch potatoes are another easy, delicious side.
• Yes, you can cook pasta in the slow cooker. Try this slow cooker baked ziti. You don’t even have to pre-cook the pasta.

Printable Recipe