These eight ingredient Slow Cooker Smoky Baked Beans take just 10 minutes to prepare as everything is simply stirred together in the slow cooker and left to simmer into delicious perfection.
I swear Mother Nature is paying us back for the mild November and December we had. On Saturday, we had something like 5″ of snow. In APRIL. I’m hoping the worst is finally behind us and we’re all anxiously awaiting the near 70 degree temps forecast for the upcoming weekend. Well, my dear husband might not be as I told him that we should clean up and pack some of the garage for our upcoming move.
What he’s really looking forward to is that warmer temps mean it’s grilling weather. He’s the grill master and I provide the sides, we’re the perfect team. And finally, FINALLY!, I’ve not only perfected my baked bean recipe, but I’ve also made it so that it’s prepared in the slow cooker. You know what that means? Even less work for me, but the same delicious end result!
If you’re looking for a great slow cooker, this one is my favorite and the one that I used for this recipe. It not only is a slow cooker, but it also browns and steams. It’s pretty much the slow cooker of my dreams.
These eight ingredient Slow Cooker Smoky Baked Beans take just 10 minutes to prepare as everything is simply stirred together in the slow cooker and left to simmer into delicious perfection. There are three ingredients that make these beans stand out from the crowd.
Number one? Kielbasa. Serious deliciousness, diced and studded throughout. Second? Crushed pineapple. The perfect sweet element that is a true team player and doesn’t overwhelm. But my favorite component? The one that lends it’s signature smoky flavor? None other than my favorite Anna Mae’s Smoky Mustard from Robert Rothschild Farm. (You might remember this mustardy goodness from my Sweet and Smoky Bacon Brat Burger.) Ground mustard seeds, garlic and spices concoct this must-have-smoky-flavored condiment. I try to keep a jar in my fridge at all times as I’ve yet to meet a dish it doesn’t enhance.
- 3 15-ounce cans pork and beans, partially drained
- 1 8-ounce can crushed pineapple, drained
- 1 pound kielbasa, diced
- 1 onion, diced
- ¼ cup Robert Rothschild Farm Anna Mae's Smoky Mustard
- ¼ cup ketchup
- ½ cup brown sugar
- 3 tablespoons steak sauce
- Add all ingredients to six quart slow cooker and stir to combine.
- Cook on LOW for four hours.
- If you'd like to reduce the sauce further, remove lid and cook on HIGH for 30 minutes before serving.
So here’s to all the warm weather cookouts in our future and to being the hit of the dinner table with these low fuss, high flavor Slow Cooker Smoky Baked Beans. And of course, to a clean garage because now I can pack and have my contribution to dinner cooking at the same time. It sure is great being able to multi-task!
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.