Crock-Pot Baked Bean Salad
A hearty, flavorful baked bean salad cooked slowly in a crock-pot, featuring smoky bacon, sweet brown sugar, and tangy ketchup—perfect for casual gatherings and comfort food lovers.
Ingredients
Instructions
- Mix together the beans and tomatoes in the crock-pot.
- Cut the bacon into small pieces.
- Cut onions and green peppers into rings.
- Add the bacon, onions, green peppers, catsup, and brown sugar to the beans and tomatoes.
- Mix all ingredients thoroughly.
- Place the crock-pot on low and cook overnight or for about 8 hours.
- Add any seasonings you like before serving.
Tips & Substitutions
For a twist, consider substituting turkey bacon for a lighter option or using canned black beans for a different flavor profile. Feel free to adjust the sweetness by reducing the brown sugar or adding a splash of vinegar for tanginess. You can also add spices like cumin or smoked paprika for extra depth. This recipe is quite forgiving, so don’t hesitate to customize it to your taste.
Serving Suggestions
Serve this hearty baked bean salad as a side dish at barbecues or potlucks. It pairs beautifully with Barbecued Pork Chops Or Pork Steak and is a great addition to any summer spread. Consider adding some crusty bread or a fresh green salad to complete the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of water if it’s too thick. This dish can also be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Baked Bean Salad contains roughly 628 calories, with 14g protein, 114g carbohydrates, and 16g fat. It is an excellent source of vitamin C (171% of the Daily Value), protein (28% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1447mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can easily make this dish vegetarian by omitting the bacon and adding a bit of smoked paprika for flavor. You might also want to increase the amount of green peppers and onions to enhance the overall taste.
How can I thicken the sauce if it’s too watery?
If the sauce turns out too watery, you can thicken it by mixing a tablespoon of cornstarch with two tablespoons of water and stirring it into the mixture about halfway through cooking. Alternatively, let it cook uncovered for the last hour to reduce the liquid.
Can I use fresh beans instead of canned?
Absolutely! If using fresh beans, soak them overnight and cook them until tender before adding them to the crock-pot. Just be sure to adjust the cooking time accordingly, as fresh beans will require longer to cook than canned.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).