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If you’re craving a dish that bursts with sweet, savory, and smoky flavors all mingling in one pot, then you’ve got to try this Slow Cooker Hawaiian Baked Beans Recipe. It’s the perfect combination of tender beans soaking up a luscious blend of tangy barbecue sauce, juicy pineapple, and crispy bacon, all slow-cooked to perfection. Whether you want a comforting side for your next barbecue or a crowd-pleasing potluck dish, these baked beans deliver warmth and tropical zing in every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to unlocking the full flavor of this dish. Each component plays a vital role, from the variety of beans providing a hearty base to the pineapple adding that unique Hawaiian sweetness. The bacon, onions, and spices layer in complexity, making every spoonful truly memorable.
- 28 oz can cannelli beans: These creamy beans add a smooth texture that balances the mix.
- 28 oz can pinto beans: Pinto beans contribute mild flavor and a soft bite that complements the rest.
- 14 oz can kidney beans: Kidney beans introduce a hearty, slightly firmer texture and rich color.
- 20 oz can pineapple chunks: Juicy and sweet, offering that classic Hawaiian twist essential to this recipe.
- ¼ cup pineapple juice: Reserved from the can to boost the tropical tang throughout the dish.
- 10 slices bacon: Cooked and diced for a smoky, crispy contrast that elevates the beans.
- 1 medium yellow onion: Finely diced and optionally sautéed to deepen the savory notes.
- 1 cup barbecue sauce: I love using Sweet Baby Ray’s Original for its perfect balance of sweet and tangy.
- â…“ cup ketchup: Adds a touch of sweetness and acidity to round out the sauce.
- 1 tablespoon Dijon mustard: Provides a subtle sharpness that wakes up the flavors.
- ½ teaspoon kosher salt: Enhances all the natural tastes without overpowering.
- ¼ teaspoon ground black pepper: Adds just a little kick to brighten the dish.
How to Make Slow Cooker Hawaiian Baked Beans Recipe
Step 1: Prepare the Beans
Start by thoroughly rinsing and draining each type of canned beans. This step helps reduce excess sodium and ensures your beans are perfectly clean and ready to soak up all those delicious flavors. Place all the beans into the bottom of a slow cooker that holds at least 5 quarts to give them plenty of room to mingle and cook evenly.
Step 2: Cook and Add the Bacon
Next, cook your bacon slices until they are nice and crispy, then dice them into bite-sized pieces. This bacon introduces a smoky, salty crunch to the beans that is downright addictive. Toss the bacon pieces into the slow cooker right on top of the beans—every bit of that bacon flavor will seep into the mixture as it cooks.
Step 3: Sauté the Onions (Optional)
For an extra layer of richness, sauté your finely diced yellow onion in some of the leftover bacon grease. This step caramelizes the onions slightly and adds a deep, savory backbone to the beans. Once softened and fragrant, add the onions to the slow cooker alongside your beans and bacon. It’s a small step that takes the flavor profile from good to unforgettable.
Step 4: Add the Remaining Ingredients
Pour in the can of pineapple chunks along with the reserved pineapple juice to bring that tropical sweetness into the mix. Add the barbecue sauce, ketchup, Dijon mustard, kosher salt, and black pepper. Stir everything gently but thoroughly so every bean is coated and ready to soak in these bold flavors during cooking.
Step 5: Slow Cook to Perfection
Cover your slow cooker and set it to cook on high for 2 to 3 hours, or if you have time, on low for 5 to 6 hours. This slow cooking process melds all the ingredients into a smoky, tangy masterpiece with tender beans and bursts of pineapple sweetness. Halfway through, give it a quick stir and taste to adjust seasoning if needed.
Step 6: Serve and Enjoy
Once cooked, serve the beans immediately to enjoy their fresh, balanced flavors best. Alternatively, keep the slow cooker on the warm setting for a little while until you’re ready to dive in. These baked beans are a guaranteed hit, whether enjoyed as a side or the star of your meal.
How to Serve Slow Cooker Hawaiian Baked Beans Recipe
Garnishes
Add a sprinkle of freshly chopped green onions or cilantro on top for a fresh pop of color and a gentle crunch. A few extra pineapple chunks or a dash of crispy bacon bits on the plate can elevate the presentation and give layers of texture that excite every bite.
Side Dishes
This dish pairs beautifully with grilled meats, especially pulled pork or barbecue chicken, and creamy mashed potatoes. A crisp green salad or classic coleslaw also complements the sweetness and richness, creating a well-rounded meal that’s both hearty and refreshing.
Creative Ways to Present
For a fun twist, serve the Hawaiian baked beans in hollowed-out mini pineapples, making a festive presentation perfect for summer parties or luaus. Alternatively, spoon them over rice bowls with grilled veggies or use as a filling in baked potato skins for a creative appetizer everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Let your Slow Cooker Hawaiian Baked Beans cool completely before transferring to an airtight container. Stored in the refrigerator, they will keep well for up to 4 days, making them perfect for quick lunches or to reheat for your next meal.
Freezing
If you want to enjoy these beans another day, freezing is an excellent option. Place the cooled beans in a freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator to preserve the texture and flavors.
Reheating
Reheat your beans gently on the stove over low heat or in the microwave, stirring occasionally. You may need to add a splash of water or extra pineapple juice to loosen the sauce and keep the beans tender and saucy.
FAQs
Can I use fresh beans instead of canned?
While fresh beans can be used, they will require soaking and longer cooking times. The canned beans are a convenient choice that keeps this recipe quick and easy while still tasting amazing.
Is bacon necessary in this recipe?
The bacon adds an incredible smoky depth that pairs perfectly with the sweet pineapple, but if you prefer a vegetarian version, you can omit it and add smoked paprika or liquid smoke for a similar smoky flavor.
Can I make this recipe in the oven instead of a slow cooker?
Yes, you can bake it covered in a 350°F oven for about 1 hour, stirring occasionally, but the slow cooker really helps develop that perfect tender texture and melded flavor over time.
How spicy is this dish?
This recipe is mild and more focused on sweet and savory notes. If you like a bit of heat, you can add a pinch of cayenne pepper or red pepper flakes to taste.
Can I customize the type of barbecue sauce?
Absolutely! Feel free to experiment with different barbecue sauces, whether smoky, spicy, or sweeter styles, to tailor the dish to your personal flavor preference.
Final Thoughts
I can’t recommend this Slow Cooker Hawaiian Baked Beans Recipe enough—it’s been a beloved staple in my kitchen for good reason. The blend of smoky bacon, tangy barbecue, and tropical pineapple creates a dish that’s both comforting and exciting. Give it a try for your next gathering or cozy dinner, and watch it quickly become a favorite in your recipe rotation.
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Slow Cooker Hawaiian Baked Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
Hearty and flavorful Slow Cooker Hawaiian Baked Beans combines a medley of beans with sweet pineapple, smoky bacon, and tangy barbecue sauce, slow-cooked to perfection for an easy and satisfying side dish or main. Perfect for gatherings or weeknight meals, this recipe offers a delightful balance of savory and sweet in every bite.
Ingredients
Beans
- 28 oz can cannelli beans (drained and rinsed)
- 28 oz can pinto beans (drained and rinsed)
- 14 oz can kidney beans (drained and rinsed)
Fruit
- 20 oz can pineapple chunks
- ¼ cup pineapple juice (reserved from pineapple chunks can)
Others
- 10 slices bacon (cooked and diced)
- 1 medium yellow onion (finely diced)
- 1 cup barbeque sauce (Sweet Baby Ray’s Original recommended)
- â…“ cup ketchup
- 1 tablespoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the Beans: Rinse and drain the cannelli, pinto, and kidney beans thoroughly, then place them into the bottom of a 5-quart or larger slow cooker.
- Cook Bacon: Cook the bacon slices until crispy, then dice them into small pieces and add them to the slow cooker with the beans.
- Sauté Onions (Optional): In the leftover bacon grease, sauté the finely diced yellow onion for several minutes until soft and fragrant. Add the cooked onions to the slow cooker to enhance the dish’s flavor depth.
- Add Remaining Ingredients: Pour in the pineapple chunks along with ¼ cup of the reserved pineapple juice, barbeque sauce, ketchup, and dijon mustard. Season with kosher salt and ground black pepper. Stir everything thoroughly to combine all flavors.
- Cook: Cover the slow cooker and cook on high for 2-3 hours, or alternatively on low for 5-6 hours. Adjust the seasoning with additional salt and pepper if needed toward the end of cooking.
- Serve: Serve the Hawaiian baked beans immediately while warm, or keep them on the slow cooker’s warm setting until ready to eat. Enjoy this sweet and savory dish as a side or main course.
Notes
- For deeper onion flavor, sautéing is recommended but optional.
- Use a slow cooker of at least 5 quarts to prevent overflow and ensure even cooking.
- Adjust the sweetness by adding more or less pineapple juice according to taste preferences.
- This dish pairs well with grilled meats or as a hearty vegetarian meal if bacon is omitted.
- Leftovers can be refrigerated for up to 4 days and reheated on the stovetop or microwave.
