Summertime Slow Cooker BBQ Beans Premium PD Recipe

These aren’t ordinary open the can and warm um up style baked beans. They have gourmet Foodie appeal along with traditional flavors. Make them for an exciting addition to a summertime BBQ. This easy prep, set-it and forget-it recipe is perfect for hot days when turning on the oven isn’t an option and you’d much rather be outside playing grill master than indoors checking on a side dish.


  1. I reduced the e sugar to ¼ cup for my first trial and used dried beans. This was fabulous and reminicent of ranch style beans which I grew up on. I can’t wait to make it again and may reduce the e sugar down some more though it is not too sweet, I don’t like the idea of sweetening my beans since I never cared for sweet baked beans.

  2. I’m a little confused on the directions. I’m slow cooking the pinto beans from dry. Do I wait until the 9 hours are up before I add the other seasonings? And then am I cooking them another 8 hours? And I add the cornstartch at the beginning of cooking the dry beans? Not sure of all the timelines. Thanks for any tips.

    1. Follow the directions of browning onions followed by adding all ingredients swapping out canned beans for dry plus the additional noted water adding all ingredients, except mango and cilantro. Those last two ingredients are added in step 8.
      See the first note for dried beans and exact water measurements.

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