I have been on a little bit of a slow cooker bender recently. Between the weather cooling off and making way for heartier dinners, and my desire to minimize meal prep as much as possible, I’ve been doing quite a bit of experimenting with slow cooker recipes. I’ve been wanting to give baked beans a try since my sister made them to take to my grandparents back on Father’s Day. I imagined that slow cooking baked beans for a looooong time could only create a fantastic outcome. I also wanted to include root beer, because, well, I love root beer and the spicy flavor goes great with the baked beans. This recipe takes quite a bit longer than your average slow cooker recipes, but it’s all hands-off, and the result is absolutely worth it!
I love that these baked beans are sweet with a little bit of spice and smokiness. The flavor and consistency are both fantastic, and the ease of preparation can’t be beat. I made an awesome Boston baked beans recipe a few summers ago, but it’s not nearly as hands-off as this one.
Keep in mind that slow cookers can vary in how hot they run, so the uncovered time can definitely vary from machine to machine, also dependent on how thick you’d like the final product to be.
If you’re a fellow slow cooker-lover, stay tuned for a great giveaway tomorrow – Crock-Pot just came out with an ah-mazing new slow cooker and I’m giving one away!
In a 4 to 6-quart slow cooker, stir together all of the ingredients. Cook on low for 12 hours.
Remove the lid and continue to cook for an additional 4 hours, or until the consistency reaches the thickness you desire. Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.