Wednesday, August 22, 2018

Slow Cooker Beans With Bacon

Is it just me or is everyone here ready for fall?
Sue and I live in a small town in the interior of British Columbia and, once again, our summer has been fraught with smoke from forest fires. I get quite anxious now when summer rolls around because twice we have been placed on evacuation alert due to nearby forest fires. When we get near the end of August and September is nearing, I start to feel relief knowing that cooler weather is on its way. And with cooler weather comes comfort foods!
These slow cooker beans turned out pretty tasty, if I do say so myself, and require like zeeero cooking skills and/or energy. Served with a slice or two of garlic toast, it's the perfect warm-up meal. 
P.S. - It also works as a perfect summer meal because you don't need to turn on your oven and heat up the house!

Slow Cooker Beans With Bacon

1 lb navy beans (also called "small white beans")
1 lb bacon, diced
1 large onion, diced
1 green pepper, diced
4 cloves garlic, minced
2 cups water
1/4 cup strong brewed coffee
1/2 cup brown sugar
1 cup BBQ sauce
1/3 cup apple cider vinegar
1/4 cup prepared mustard
1/4 cup molasses
salt & pepper

Soak beans in water overnight. 
In a frying pan over medium high heat, cook bacon until it is starting to get crispy. Add in the onion, green pepper, and garlic. Cook until onions are wilted - about 5 minutes. 

Place in crock pot on high heat. Drain the beans and add them to the crock pot as well. Stir in 2 cups of water and 1/4 cup coffee. 

Cook, covered/on high, in the crock pot for 4 hours. 
Stir together the brown sugar, BBQ sauce, apple cider vinegar, mustard, molasses, and salt & pepper. 

Pour over the beans in the slow cooker and stir until well combined. 

Cover and continue to cook on high until beans are tender - another 2 or more hours. Liquid should start to thicken and darken. Cook until desired consistency is reached. (FYI - if the beans are getting too dry then stir in a little boiling water. It should be boiling so as not to lower the temperature of the beans.)

Serve hot.

Of course, garlic toast is a must....

Total time on high in the slow cooker is about 6 or so hours. It's going to depend on how your slow cooker cooks. Check every so often by giving them a stir. Don't check too often though because you don't want to lose the heat in the pot!
Also, the BBQ sauce is what lends a lot of flavor to the beans so be sure to use your favorite. You don't want to use something too sweet though, a smoky or bourbon type flavor is really nice!


  1. OMGosh, this looks amazing. But sadly as much as I love bean, they don't love me. But I think my mom would enjoys this. I'm saving it to make for her just as soon as the weather gets better. Hope the fire situation gets better for you.

  2. I too, live in the BC interior, and sadly, am also looking forward to fall and the end of forest fires. Beans in the slow cooker are a favourite at our house. These look delicious!

    1. So excited for fall! Thanks for stopping by :)

  3. I was just looking at my vintage bean pot thinking it looked lonely and it made me feel so nostalgic. Your recipe is so timely! I absolutely love baked beans made in that pot! Thanks so much for sharing this recipe, Jo and Sue. It reminds me so much of my Mom's bean recipe. I can hardly wait to make it!

  4. So sorry to hear that you guys have been on evacuation notice twice! We've been getting horrific smoke in Calgary all summer, but that's nothing compared to what you guys are going through in B.C. I feel for you and totally understand you excitement for fall! And these beans look so delicious, comforting and I love that fact that you can make them in the slow cooker ( I adore ANYTHING that can be cooked in the slow cooker while I'm at work!) And I've never made my own beans - I'll be giving this a try - pinned it for later! :)

  5. With fires so close, I would get anxious too. I'm happy that cooler temps are coming for you guys, and some relief from the fire threat and smoke. These baked beans look fantastic! They're usually a staple side dish around here for brunches! Take care!