These slow-cooked Pork and Beans hit every sweet, savory, smoky note you want from a summer side dish. Tender beans simmered with crispy bacon, caramelized onions, and sliced hot dogs in a sweet, tangy sauce that tastes like backyard barbecues and family cookouts. I started making this recipe years ago for our neighborhood block party, and it’s been requested every summer since. The best part? You can set it in the crockpot in the morning and forget about it until dinnertime.
If you’re looking for more easy crowd-pleasers, try my Best Salsa Verde Chicken Recipe or Healthy Crockpot Chicken and Gravy Recipe for equally simple dinner recipes.
Why You’ll Love This Pork and Beans
This easy crockpot pork and beans recipe is a total lifesaver when you need to feed a crowd without spending all day in the kitchen. The combination of sweet brown sugar and honey with tangy ketchup and mustard creates a sauce that’s both rich and balanced. The bacon adds smoky depth, and the hot dogs make it hearty enough to serve as a main dish or a substantial side. Plus, it’s one of those recipes that actually tastes better the longer it sits, making it perfect for potlucks and barbecues.
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Pork and Beans Ingredients
Here’s everything you’ll need to make this homemade pork and beans recipe.
See Recipe Card Below This Post For Ingredient Quantities
Cooked bacon, crumbled: Adds a smoky, savory base that flavors the entire dish. Cooking it with the onion infuses extra richness into the beans.
Onion, diced: Provides sweetness and depth as it caramelizes with the bacon.
Pork and beans (canned): The foundation of the recipe, already seasoned and ready to absorb all the added flavors.
Red kidney beans, rinsed and drained: Adds heartiness and a slightly firmer texture alongside the softer pork and beans.
Spicy or mild chili beans: Brings extra flavor and a touch of heat if you use the spicy version.
Hot dogs, sliced (optional): Makes the dish more substantial and adds that classic franks and beans flavor. You can skip them for a vegetarian-friendly version.
Ketchup: Creates the sweet, tangy tomato base of the sauce.
Yellow mustard: Adds tang and a subtle sharpness that balances the sweetness.
Brown sugar: Gives the beans their signature sweet, caramelized flavor.
Honey: Adds natural sweetness and helps the sauce coat the beans beautifully.
Salt and pepper, to taste: Enhances all the flavors and brings everything together.
How To Make Pork and Beans
Follow these simple steps for perfect crockpot pork and beans with bacon.
Cook bacon and onion: In a large skillet over medium-high heat, cook the bacon and diced onion together until the bacon turns crispy and the onion becomes translucent, about 8 to 10 minutes. Drain off the extra fat so the beans don’t get greasy.
Add beans to crockpot: Pour the red kidney beans, canned pork and beans, and chili beans into your slow cooker. Stir in the sliced hot dogs if you’re using them.
Mix in sauce ingredients: Add the ketchup, yellow mustard, brown sugar, honey, salt, and pepper. Stir everything well so the sauce coats all the beans evenly.
Add bacon mixture: Transfer the cooked bacon and onion into the slow cooker and stir to combine with the beans. You’ll start to smell that sweet, smoky aroma right away.
Slow cook: Cover the crockpot and cook on LOW for 8 to 10 hours, stirring occasionally if you’re home. The beans will thicken and develop a deeper, richer flavor as they cook. The edges should look slightly caramelized when they’re done.
Serve: Serve the beans hot straight from the crockpot. They’ll stay warm for hours, which makes them perfect for parties.
Substitutions and Variations
Different beans: You can swap the kidney beans for great northern beans, cannellini beans, or butter beans. Each adds a slightly different texture.
Ground beef instead of hot dogs: If you’re not a hot dog fan, brown a pound of ground beef with the bacon and onion for a heartier version.
Spice level: Use mild chili beans for a family-friendly version, or add a diced jalapeño with the onion if you like extra heat.
Less sugar: Cut the brown sugar down to ½ cup if you prefer a less sweet sauce. The honey still adds enough sweetness to balance the tang.
Stovetop method: If you don’t have a slow cooker, you can simmer everything in a large pot on low heat for 2 to 3 hours, stirring occasionally.
Equipment For Pork and Beans
Large skillet: For cooking the bacon and onion until crispy and caramelized.
Crockpot (slow cooker): A 6-quart slow cooker works best for this recipe, giving the beans plenty of room to simmer.
Storage and Reheating Tips
Refrigerator: Store leftover pork and beans casserole in an airtight container in the fridge for up to 5 days. The flavors get even better the next day.
Freezer: These beans freeze beautifully. Let them cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the beans in a pot on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions in 1-minute intervals until heated through.
Serving Suggestions
At a barbecue: Serve these BBQ pork and beans alongside grilled burgers, ribs, or my Easy BBQ Shotgun Shells Recipe for a complete summer spread.
With cornbread: A warm slice of buttery cornbread is perfect for soaking up the sweet, tangy sauce.
As a main dish: Ladle the beans over a baked potato or serve with a simple green salad for an easy weeknight dinner.
For breakfast: Believe it or not, these beans are delicious alongside scrambled eggs and toast for a hearty weekend breakfast.
Expert Tips
Cook the bacon until crispy: Fully cooked, crispy bacon adds better texture and flavor than soft bacon. Don’t rush this step.
Don’t skip draining the fat: Too much grease will make the beans oily instead of saucy.
Stir occasionally: If you’re home while the beans cook, give them a stir every few hours. This helps distribute the flavors and prevents sticking.
Adjust sweetness at the end: Taste the beans about an hour before serving. If they’re too sweet, add a splash of vinegar. If they need more depth, stir in an extra tablespoon of mustard.
Let them rest: These beans are at their best after sitting for at least 6 hours. The sauce thickens and the flavors meld together beautifully.
A Family Story About This Pork and Beans
Last summer, my son William decided he wanted to help me make this for our 4th of July cookout. He was in charge of stirring the beans in the crockpot, which seemed like a safe job. About an hour before dinner, I walked into the kitchen and found him standing on a chair, wooden spoon in hand, with a suspicious look on his face.
“William, why are there only three hot dogs in here? The recipe calls for four.”
He grinned. “I taste-tested one. You know, for quality control.”
I couldn’t even be mad. The beans smelled incredible, all sweet and smoky, and honestly, I’d been tempted to sneak a hot dog slice myself. When we finally served it at dinner, my neighbor Lily took one bite and said, “This is better than anything I’ve had at a restaurant.” William puffed up with pride, and I didn’t mention the missing hot dog.
FAQ
What can you add to a can of pork and beans?
You can add cooked bacon, diced onion, brown sugar, ketchup, mustard, and honey to transform plain canned pork and beans into something special. Hot dogs, ground beef, or diced bell peppers also work great. My family likes adding a little maple syrup for extra sweetness.
What kind of beans are in pork and beans?
Traditional pork and beans use small white navy beans in a tomato-based sauce with small pieces of pork. This recipe combines canned pork and beans with red kidney beans and chili beans for more variety and texture.
What are common mistakes when making bean soup?
The biggest mistakes are not seasoning enough, adding acidic ingredients like tomatoes too early (which toughens beans), and cooking on heat that’s too high. For this slow cooker recipe, low and slow is the way to go, and we season generously at the start.
Which beans should not be cooked in a slow cooker?
Red kidney beans should always be boiled first if using dried beans, as raw kidney beans contain a toxin that needs high heat to break down. That’s why this recipe uses canned kidney beans that are already fully cooked and safe. Canned beans are perfect for slow cooker recipes.
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Pairing
These are my favorite dishes to serve with Pork and Beans
Pork and Beans
A deliciously hearty and sweet Pork and Beans, perfect for summer barbecues and family meals.
Ingredients
Method
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In a skillet over medium-high heat, cook the bacon and onion together until the bacon becomes crispy and the onion is softened. Drain any excess fat.
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Add the kidney beans, pork and beans, and chili beans to the crockpot. Stir in the sliced hot dogs (if using), then pour in the ketchup, mustard, brown sugar, honey, and salt and pepper. Mix everything together well.
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Transfer the cooked bacon and onion mixture into the crockpot. Stir again to combine all ingredients evenly.
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Cover the crockpot and cook on LOW for 8 hours, stirring occasionally. Serve hot.
Nutrition
Notes
This dish is perfect for barbecues and summer picnics, offering a combination of savory, sweet, and smoky flavors. Serve it with grilled meats or as a standalone dish!
