Pioneer Woman Slow Cooker Baked Beans with Turkey Bacon
Rich, molasses-sweetened baked beans made effortlessly in a slow cooker with smoky turkey bacon and caramelized onions. This hearty side dish combines traditional New England flavors with the convenience of hands-off cooking. Perfect for potlucks, barbecues, and family gatherings where you want that deep, complex flavor without babysitting a pot all day. The sauce develops incredible depth as it slowly reduces, while the beans become perfectly tender.
Ingredients
- 1 pound dried navy beansgreat northern beans1:1similar texture
- 4 cans navy beans, drained and rinsed(optional)great northern beans1:1similar texture
- 8 slices turkey bacon, choppedregular bacon1:1higher fat content
- 1 large onion, finely chopped
- ½ cup molassesmaple syrup1:1lighter flavorFull guide →
- ½ cup ketchup
- ¼ cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons apple cider vinegar
- ½ teaspoon smoked paprika(optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups water(optional)
- fresh parsley, chopped(optional)
Instructions
- 1
If using dried beans, rinse and place in large pot, cover with water and bring to boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain and rinse before adding to slow cooker, or simply drain and rinse canned beans and add to slow cooker
- 2
Cook chopped bacon in skillet over medium heat until crispy, remove with slotted spoon and set aside
- 3
Saute chopped onion in bacon fat until soft and translucent
- 4
Whisk together molasses, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, salt, and black pepper
- 5
Add cooked bacon and sauteed onions to slow cooker with beans
- 6
Pour sauce mixture over beans and stir to combine, adding water if using dried beans
- 7
Cover and cook on low or on high until beans are tender and sauce has thickened, stirring occasionally
- 8
Taste and adjust seasoning, serve hot garnished with chopped parsley if desired
Tips
If using dried beans, quick-soak them first by boiling for 2 minutes, then letting them sit covered for 1 hour to reduce cooking time and ensure even tenderness.
Reserve some bacon fat after cooking to add extra richness if the beans look dry during cooking.
Stir occasionally during slow cooking to prevent sticking and ensure the sauce coats all beans evenly.
Good to Know
Refrigerate up to 5 days in covered container
Can be made 1-2 days ahead and reheated
Serve hot as side dish
Common Mistakes
Don't skip the bean soaking step to avoid uneven cooking
Stir occasionally to prevent beans from sticking to bottom
Substitutions
FAQ
Can I use different types of beans?
Yes, great northern beans, cannellini beans, or pinto beans work well as substitutes for navy beans with similar cooking times.
What if my beans are still hard after cooking time?
Continue cooking on low for another 1-2 hours, adding more water if needed. Old beans take longer to soften.
Can I freeze these baked beans?
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight and reheat gently, adding liquid if needed.