These slow-cooker brown sugar baked beans are seriously easy. Pour a bunch of delicious ingredients in the slow-cooker and hours later, your house will smell crazy good and you’ll have enough of these beans to serve a crowd. Brown sugar makes them sweet and the secret ingredient that gives them amazing savory flavor? Short ribs.
With the three day weekend ahead, hopefully you’ve got a whole lot of relaxing planned. Maybe a few house projects (just me?). Maybe a potluck or two. I can’t help with the projects, but need a quick, easy, seriously delicious dish to take to a BBQ this weekend?
That I can help with.
And this recipe is the definition of easy. All you need is a few ingredients and a few hours. Dump everything in the slow-cooker and get on with your life.
And when it’s done cooking….look out. They won’t last long.
I could eat these brown sugar baked beans for breakfast.
More Crowd-Pleasing Favorites
- Slow Cooker Green Salsa Chicken
- Creamy Corn Casserole
- Slow Cooker Classic Beef Chili
- Slow Cooker Chicken Carnitas
- BBQ Pulled Chicken
- Pesto Pasta Salad
- Creamy and Tangy Coleslaw
Favorite Tools
Slow-Cooker Brown Sugar Baked Beans
Equipment
- 4-quart or 6-quart Slow Cooker
Ingredients
- 1 lb Dried White Beans (look for Navy or Great Northern)
- 1 lb Bone-In Short Ribs
- 1 Onion, chopped
- 2/3 cup Brown Sugar
- 2/3 cup Ketchup
- 4 cups No-Sodium Beef Broth
- 1 Tbsp Molasses
- 2 tsp Salt
Instructions
- Combine all ingredients in the bowl of a slow-cooker. Stir to combine.
- Set slow-cooker to low and cook until beans are tender, 8 to 12 hours. (See note.) Halfway through cooking, open the slow-cooker and give the ingredients a good stir.
- When beans are finished cooking, remove the short rib bones and stir to break up any large pieces of meat.
- Beans can be refrigerated for up to 4 days - just reheat and serve!
Notes
Nutrition
Hope you have a fun long weekend ahead friends! We’re planning on lots of ice cream and a few dips in the pool…
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This baked bean recipe looks great for a picnic or sunday afternoon lunch
Is the no sodium beef broth vital? And do you have any thoughts on using honey instead of molasses? or have you tried any other porks? Thanks so much!