Pineapple Crock Pot Baked Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker side dish combining canned and kidney beans with bacon, pineapple, and a tangy molasses-based sauce. This unique baked bean recipe is perfect for BBQs and potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 28 ounces baked beans in tomato sauce (1 can)
- 15 ounces canned baked beans (1 can)
- 15 ounces canned red kidney beans (1 can, drained and rinsed)
- 1 pound bacon
- 1 large white onion (diced)
- 1 green bell pepper (diced)
- 20 ounces pineapple tidbits (drained)
- 2 cloves garlic (minced)
- ½ cup ketchup
- 2 tablespoons Dijon mustard
- 5 to 6 dashes hot sauce (Tabasco)
- 2 tablespoons molasses
- salt and black pepper
At a glance
PER SERVING · TIME 375M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6h
- Sodium
- 1182mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 805mg
- Calcium
- 104mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.