Slow Cooker Texas BBQ Beans

Slow Cooker Baked Barbecue BeansBBQ beans are a flavorful necessity for any outdoor summer gathering. They are a natural complement to any barbecued meat. Prepared in a slow-cooker, these delicious beans require little effort and yield lots of flavor. Many baked bean recipes require canned pork and beans; however I prefer to use canned pinto and kidney beans. Best of all, not only do these baked beans transport well, but they stay hot in the same pot they were cooked in.

Make a meal of it! Try these delicious beans with our barbecued ribs and kale slaw! A gr8 trio!

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Slow Cooker Barbecue Baked Beans

Texas BBQ Beans

Recipe adapted from local caterer and chef Caroline Cazaumayou.

Author Jurga


  • 2 thick slices bacon diced
  • 1 onion chopped (1 cup)
  • 1 green bell pepper chopped (1 cup)
  • 2 15-ounce cans pinto beans drained
  • 2 15-ounce cans red kidney beans drained OR 1-pound bag dried pinto or kidney beans (see directions below)
  • 1 11.2-ounce bottle Guinness Stout
  • 1 cup favorite BBQ sauce or Gr8 recipe, see Gr8 Tips
  • 1/2 cup ketchup
  • 2 Tablespoons Dijon mustard
  • 3/4 teaspoon instant coffee
  • 3/4 teaspoon kosher salt


  1. In a large skillet, fry the bacon until brown.

  2. Remove the bacon from the pan and set aside.
  3. Add the onion and green pepper to the bacon drippings and cook for a few minutes until tender.
  4. Add the bacon, beer, BBQ sauce, ketchup, mustard, coffee and salt. Stir well and bring to a boil.
  5. Add all ingredients to a 4-quart slow cooker.
  6. Cook on low for 5-6 hours or until thickened.

Recipe Notes

Gr8 Tips:
  • When cooking in a slow cooker, use a slow cooker liner for easy cleanup!
  • Apple juice or beef stock can be substituted for the beer.
  • Here is our Gr8 BBQ Sauce Recipe...try it, it's delicious!





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