Perfect for fall and winter and easy to make, this Slow Cooker Homemade Baked Beans is great as a side dish or main course. It is cooked using haricot beans, tomato passata, balsamic vinegar, garlic granules, and onion granules. This hearty Slow Cooker Homemade Baked Beans recipe can serve up to 4 people.

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Slow Cooker Homemade Baked Beans Ingredients

• 1 vegetable stock cube, crumbled
• 350 ml of boiling water
• 1 tsp of garlic granules
• 1 tsp of onion granules
• 1 tsp of paprika
• 500 g of tomato passata
• 1 tbsp of balsamic vinegar
• 3 x 400 g cans of haricot beans, drained and rinsed
• 1 tsp of chili powder
• Sea salt and freshly ground black pepper, to taste

How To Make Slow Cooker Homemade Baked Beans

1. Dissolve the crumbled vegetable stock cube in 350 ml of boiling water until fully combined, then pour the mixture into the slow cooker.
2. Add the garlic granules, onion granules, paprika, tomato passata, and balsamic vinegar to the slow cooker. Stir everything thoroughly so that the flavors start to come together.
3. Add the drained and rinsed haricot beans, along with the chili powder, into the slow cooker. Season with sea salt and freshly ground black pepper to taste. Give everything another good stir to ensure the beans are fully coated.
4. Cover the slow cooker with the lid and cook on high for 2 hours, stirring halfway through to make sure everything cooks evenly. The beans should be tender and the flavors well developed by the end.

Recipe Tips

• Add some smoked paprika: If you want a smokier flavor, swap out the regular paprika for smoked paprika. It adds a rich depth without overpowering the other ingredients.
• Use different beans: Feel free to substitute haricot beans with navy beans or cannellini beans if you prefer. This swap won’t change the cook time or method but adds slight texture differences.
• Thicken your sauce: For thicker baked beans, mash a small portion of the beans with a fork while they cook. It will naturally thicken the sauce without any additional ingredients.
• Add sweetness: To balance the tangy flavors, you can stir in 1-2 tbsp of maple syrup or brown sugar toward the end of cooking. I sometimes do this for a touch of sweetness.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Rhubarb Chutney
• 5 Ingredient Slow Cooker Creamed Corn
• Cracker Barrel Hashbrown Casserole Slow Cooker