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A close up image of a hearty portion of smoky beans with bacon served in a white ceramic bowl.
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Slow Cooker Smoky Beans with Bacon

A hearty slow cooker dish with beans, bacon, and a smoky-sweet tomato sauce—easy to make and guaranteed to warm you up!
Course Main Dishes, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 hours
Soaking Time 12 hours
Total Time 22 hours 10 minutes
Servings 6
Calories 360kcal
Author Michelle Ordever

Equipment

Ingredients

  • ½ lb thick-cut bacon finely diced
  • ½ lb dried white beans rinsed and soaked overnight
  • 1 onion finely diced
  • 1 cup cherry tomatoes halved
  • 2 cups water
  • 3 tablespoons tomato paste
  • ¼ cup BBQ sauce
  • 3 tablespoons molasses
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • Sea salt and black pepper to taste
US Customary - Metric

Instructions

  • Sort through the dried beans, removing any shriveled ones or debris, then rinse under cool water.
  • Place beans in a large bowl, cover with water (twice their depth), and soak overnight in the fridge. Drain in the morning.
  • Spread the diced bacon on the bottom of your slow cooker. Layer the soaked beans over the bacon, followed by the onion and cherry tomatoes. Do not stir.
    Slow cooker pot with soaked white beans topped with chopped onion and halved cherry tomatoes, ready for cooking smoky beans with bacon.
  • In a medium bowl, whisk together the water, tomato paste, BBQ sauce, molasses, brown sugar, apple cider vinegar, and Dijon mustard until smooth.
    Glass mixing bowl with a whisk in smooth reddish-brown sauce made from tomato paste, BBQ sauce, molasses, vinegar, mustard, and sugar for smoky beans with bacon.
  • Pour the sauce mixture over the beans—again, do not stir. Cover and cook on low for 8–10 hours, until beans are tender and creamy.
    Slow cooker pot filled with white beans, chopped onion, halved cherry tomatoes, and sauce mixture poured over the top, ready to cook smoky beans with bacon.
  • Stir well, then season to taste with salt and black pepper. Serve and enjoy!
    A close up image of a hearty portion of smoky beans with bacon served in a white ceramic bowl.

Notes

Tips

  • Don’t add salt until after cooking—salting beans too early can prevent them from softening.
  • For a spicier kick, stir in some chili flakes or smoked paprika before serving.

Substitutions

  • Swap bacon for smoked sausage or pancetta.
  • Use canned beans if you're short on time—reduce the cooking time to 4–5 hours.

Leftovers

  • Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing

  • This dish freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition

Calories: 360kcal | Carbohydrates: 42g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 472mg | Potassium: 1095mg | Fiber: 7g | Sugar: 17g | Vitamin A: 286IU | Vitamin C: 9mg | Calcium: 132mg | Iron: 5mg