Mom’s Famous Crockpot Baked Beans

Baked Beans served in a white dish

 Boy oh boy do I have a special treat for you guys today. My mom recently came up for a visit.  Being the social butterfly that she is, Mom had several gatherings to attend while she was in town.

Do you want to know what they all requested her to make? Yep, you’ve got it! Her FAMOUS baked beans.  These baked beans are seriously the best.

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2 women and 2 children sitting in front of a water fountain

Mom usually makes her beans in the oven, but it takes 5 hours and I really dislike heating up my house in the summer. So I set out to replicate her beautiful beans in the crockpot.  Guess what? I DID IT! Whoop whoop!

Mom’s Famous Crockpot Baked Beans 

  • 3 cans (15.5 oz) pinto beans (you can also use regular pork n beans, but to make this vegetarian friendly, use pinto)
  • 1 & 1/4 cup brown sugar
  • 1 & 1/2 teaspoon Coleman’s dry mustard
  • 1.5 cups ketchup
  1. Start by mixing together brown sugar and dry mustard. Mix until well combined
  2. Next, pour beans into crockpot.  Sprinkle brown sugar mixture on top of beans. Stir until combined.
  3. Top beans with ketchup. Cover and cook on HIGH for 5 hours. After time is up, uncover and continue cooking on HIGH for 30-45  more minutes until beans thicken.

Collage image showing steps of how to make Mom's Famous Crockpot Baked Beans

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Mom's Famous Crockpot Baked Beans 

These Famous Crockpot Baked Beans are the hit of every gathering. You've never had anything like this recipe before!
Prep Time 5 minutes
Cook Time 5 hours

Ingredients
 

  • 3 cans 15.5 oz pinto beans (you can also use regular pork n beans, but to make this vegetarian friendly, use pinto)
  • 1 & 1/4 cup brown sugar
  • 1 & 1/2 teaspoon Coleman's dry mustard
  • 1.5 cups ketchup

Instructions

  • Start by mixing together brown sugar and dry mustard. Mix until well combined
  • Next, pour beans into crockpot.  Sprinkle brown sugar mixture on top of beans. Stir until combined.
  • Top beans with ketchup. Cover and cook on HIGH for 5 hours. After time is up, uncover and continue cooking on HIGH for 30-45  more minutes until beans thicken.

Nutrition

Calories: 261kcal | Carbohydrates: 30g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 688mg | Potassium: 383mg | Fiber: 1g | Sugar: 29g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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Post updated September 2020

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21 Comments

  1. I have eaten these beans at your moms house this spring after a golf tournament…….Love. Love….. the beans and your mom! Awesome! I am so glad you shared both with the world! 🙂

    1. You are so sweet Laura! 🙂

    2. Kimberly Schoner says:

      I am excited to try them for my son’s 25th birthday gathering this weekend! Going to double the batch and see how I do!

  2. Nice recipe. Thanks Corey and have a wonderful Monday.

  3. Corey do you have to rinse the pinto beans before placing them in the crockpot?

    1. No, I did not. I wanted to keep the extra liquid 🙂

  4. Annette Baldwin says:

    How many people will the crock pot baked beans feed ? I am having a pig pickin expecting 40 people. Should I double the receipt?

    1. This recipe serves about 8-10. (but they are so yummy, people usually end up going back for more! haha)

      1. Do you drain the beans?

  5. I halved this recipe when I made it so that I wouldn’t have to many leftovers and baked it in a 3 qt. crockpot. It turned out good but the ketchup flavor was really strong, so next time I’m going to use half the amount called for. I really like how simple this recipe is!

  6. The ingredients list says 1.5 cups ketchup, but then in the procedures it says 2 cups ketchup – which is it?

    1. Sorry for the confusion Allison, it is 1.5 cups 🙂

  7. We made these yesterday, and they were so delicious, I wanted to stop by and thank you for sharing the recipe! Our carnivore and vegetarian friends alike really enjoyed them and so did we.

    We started with dried pinto beans (3 cups), and reserved enough of the cooking liquid to approximate the amount that would be in the cans, and followed the rest of the recipe as written. That probably saved us a couple of dollars over using canned beans.

    This recipe is definitely a keeper, thanks again!

  8. How about substituting canned northern or navy beans?

  9. I plan to double this recipe; will that change the cook time? Thanks!