Dinner’s in the Crockpot…But What’s for a Side?

Let’s talk about that 5:30pm panic and how to avoid it—with beans!

I’m a “meat-in-the-crockpot-and-forget-about-it” kind of gal.

You too?

It’s so easy to toss a ham, roast, or some juicy pork shoulder into the slow cooker in the morning, and then 5:30 hits and you’re standing in the kitchen wondering:

“Wait… what am I serving with this?” 😳

Yep. That was me just last night.

So there I am, standing in the pantry searching the shelves for anything that could pass as a side dish. I spot a can of three-bean blend. You know the one with pinto, kidney, and black beans all snuggled together in one convenient can.

Canned baked beans? Never been a fan. They somehow manage to be mushy AND grainy, overly sweet, and filled with sad little fake bacon bits. 

But I was in a hurry and needed something quick. So I pulled down my trusty cookbooks.

My three favorite cookbooks live in the cupboard above the microwave:

• Betty Crocker (an older edition—the good stuff, from-scratch kind)
• Taste of Home (solid go-to, especially for quick family-friendly meals)
• And my most treasured—the family recipe binder filled with handwritten love from generations past.
  

When my kids, nieces, and nephews leave the house, I gift them their own version of this binder.

Anyway, back to the beans.

I did it.

I found a baked beans recipe that didn’t make me gag.

In fact—it was really good. And no, it wasn’t just because I’ve been off sugar for over a month (though one spoonful did taste like heaven).

My husband and kids gave it two thumbs up, and they’re not exactly easy bean critics.

The best part? This recipe can roll with your style.

Whether you’re a meal planner or a last-minute kinda gal, I’ve got you covered.

If You Plan Ahead : Homemade Baked Beans – Oven Style

Perfect for when you want that rich, slow-cooked taste and your house to smell amazing all day long.

Time: 8.5 hours total, mostly hands-off.

Ingredients:

• 2 cups dried navy beans (16 oz), rinsed
• 13 cups water
• ½ cup brown sugar
• ¼ cup molasses
• 1 tsp salt
• 6 slices bacon, cooked and crumbled
• 1 medium onion, chopped

Instructions:

1. Heat oven to 350°F.
2. Boil beans in 10 cups of water for 2 minutes in a Dutch oven.
3. Stir in sugar, molasses, salt, bacon, onion.
4. Bake covered for 4 hours, stirring every 30 min.
5. Add remaining water. Bake uncovered 2–2.5 more hours.

For the Overnight Slow Cooker Crowd: Crockpot Baked Beans

Great for those who want to “set it and forget it”—until the house smells like sweet, smoky comfort food.

Ingredients:

• 2 cups dried navy beans (16 oz), rinsed
• 13 cups water
• ½ cup brown sugar
• ¼ cup molasses
• 1 tsp salt
• 6 slices bacon, cooked and crumbled
• 1 medium onion, chopped

Instructions:

1. Spray slow cooker, add beans and 5 cups water.
2. Cook on high 2 hours, then unplug and let sit 8–24 hours.
3. Stir in remaining ingredients.
4. Cook on low 10–12 hours until thick and tender.

In a Hurry? (My hand is raised!): 30-Minute Baked Beans

Ingredients:

• 2 (15 oz) cans organic three-bean blend
• ½ cup brown sugar
• ¼ cup molasses
• 1 tsp salt
• 6 slices bacon, cooked and crumbled
• 1 onion chopped or 1 tbsp onion powder

Instructions:

1. Dump everything into a saucepan—liquid and all.
2. Bring to boil on medium heat, reduce to simmer.
3. Simmer 20 minutes until thick and cozy.

Let’s face it: feeding your family real food takes effort.

But it doesn’t have to mean stress or fancy ingredients.

I want you to feel confident walking into your kitchen—even at 5:30 when dinner’s staring you down.

I’m here to help you:

• Use what’s already in your pantry
• Avoid the “what’s for dinner?!” panic
• Feed your people well—without the junk

Got a go-to side dish you always fall back on?  Drop it in the comments! Let’s crowdsource some dinner-saving ideas. 

And if you try these baked beans—tell me how it went!

Did the kids love them?

Did you tweak the recipe?