These Crockpot Barbecue Pork and Beans are filled with country style pork ribs and bacon. They're spectacular as a side dish or when served ladled over hot buttered cornbread as a complete meal.
Make Homemade Crockpot Barbecue Pork and Beans from Scratch
You're probably thinking, you can buy canned prepared pork and beans anywhere. Making them from scratch is something everyone should do at least once in their lives to really taste the difference. Slow cooking lends a buttery texture to the beans and the depth of flavor cannot be beat. I use doctored up canned pork and beans occasionally for convenience and to save time. This recipe is a made-from-scratch version allowing you to skip the canned pork and beans. Serve these at your next cookout or potluck or on a busy day as an entree.
Helpful Tips for Making Crockpot Beans
These beans are cooked with pork ribs which when broken into pieces gives tender chunks of pork for your hungry eaters to enjoy. My family would be perfectly happy with this pot of pork and beans and a pan of hot buttered cornbread. Perhaps adding some sweet corn on the cob and green onions to sprinkle on top to complete the meal. I must admit I would, too. It's not fancy food, but, it's filling family pleasin' food.
- Slow cookers vary in intensity of heat, adjust the time to your appliance performs.
- For the most tender beans, it's important to wash and pick over the dry beans in advance. Place them into a large bowl and cover with 8-10 cups cold water, or the amount specified on the package. Soak overnight, then drain well before adding to the crockpot for cooking.
- These beans cook and keep warm beautifully when you plan on taking them to a picnic or for make ahead prep. Simply use the keep warm setting until serving.
- You may also enjoy my recipe for Crockpot Pulled Chicken Tacos, Crockpot Chicken and Rice or Crockpot Peach Cobbler for dessert.
- You may also enjoy this recipe for Crockpot Pizza Casserole from Julie's Eats and Treats.
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Helpful Kitchen Items:
Crockpot Barbecue Pork and Beans
- 1 lb dry navy beans soaked overnight and drained
- 1 Tbsp seasoned salt
- 1 tsp black pepper
- 2 bay leaves
- ½ lb thick cut bacon
- 1 medium sweet onion diced
- 1 small red bell pepper seeded and diced
- 1 small green or poblano pepper seeded and diced
- 2 clove garlic finely minced
- 2 lb boneless country style pork ribs
- 1 12 oz jar chili sauce or ketchup
- ½ cup molasses
- ⅔ cup packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp liquid smoke
- 2 Tbsp barbecue seasoning [i.e. Smokehouse Maple Barbecue Magic or similar]
- 1 ½ tsp dry mustard
- ¼ tsp ground cayenne chipotle or ancho pepper
- To soak the beans: Wash and pick over the dry beans. Place into a large bowl and cover with 8-10 cups cold water, or the amount specified on the package. Soak overnight, then drain well.
- To prepare: Spray the inside of a 6 quart oval slow cooker with cooking spray. Pour the beans into the slow cooker adding just enough cold water to cover by 1-inch. Around 5-6 cups. (The amount can vary depending on the shape of the slow cooker used.)
- Add seasoned salt, black pepper and bay leaves. Cover and cook on high for 3 hours.
- Meanwhile, In a large skillet, cook the bacon until crisp. Remove with a slotted spoon reserving the 4 Tbsp of the drippings in pan.
- Add onion and peppers to the skillet. Saute for 5 minutes over medium high heat or until beginning to brown. Add garlic and saute for 1 minute longer.
- After the beans have cooked on high for 3 hours, uncover and stir. Discard bay leaves. Add sauteed vegetables, chili sauce, ribs and remaining ingredients to the slow cooker reserving the cooked bacon until the end. Stir well and cover.
- Cook on high for an additional 3-4 hours or until the beans are tender and cooked through and the ribs easily break apart with a fork. [Tip: Slow cookers vary in intensity of heat, adjust the time to your equipment.]
- Keep warm until serving. Break-up the ribs into large pieces and mix through the beans with the crumbled bacon just before serving.