Crock pot twice Baked Beans recipe
Recipe type: side
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
Thick and sweet baked beans that are perfect for potlucks & picnics!
  • 1 - 117 oz can Busch's Baked Beans (Original Flavor)
  • 1 - 15 oz can black eyed peas, rinsed well
  • 6 (heaping) Tbs Ketchup
  • ¼ c + 2 Tbs dark molasses
  • 1½ c + 1 Tbs brown sugar
  • 1 Tbs dry mustard
  • 4 Tbs Worcestershire sauce
  • 1 c chopped onion (optional)
  • 1 lb bacon
  • 1 lb ham steak
  1. Preheat oven to 450 degrees.
  2. Into a large baking dish, or crock pot insert, pour can of beans and black eyed peas. Add ketchup, molasses, mustard and Worcestershire sauce.
  3. Spray large skillet with no-stick cooking spray, dice ham and saute ham and ham bone in skillet over medium heat until slightly browned. Add to beans.
  4. Cut raw bacon into ½ wide pieces, cook in skillet until crisp. Drain well and add to beans. If you're using the onion, saute it in the skillet with 1 Tbs butter until soft and add to the beans.
  5. Stir well then sprinkle 1 Tbs brown sugar over top. Place beans into preheated oven and bake, uncovered for 45 - 60 minutes, until beans are bubbling and top is browned. Remove from oven.
  6. Let the beans sit until they are cool enough to put the pan into the fridge (covered). Leave overnight.
  7. A few hours before serving time, take the beans out and reheat them on high for 3 hours in the crock pot. The flavors have time to meld together and they are super yummy when eaten the day after baking!
  8. Serves a crowd!

Of course, you could serve them the same day they're made or even skip the oven all together and just cook them in the slow cooker. If you do skip the oven I suggest draining most of the liquid off of the big can of beans.

I never use the onions and they taste fine without them!

Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at