Slow cooker BBQ beans with baked potatoes
Three kinds of beans slow-cooked in a sweet, smoky barbecue sauce and spooned over crispy-skinned baked potatoes with cheese, a cozy, hands-off dinner everyone likes.
- 390 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $1.68 a serving
- 470 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 can pinto beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can butter beans, drained and rinsed
- 1 yellow onion, diced
- ¾ cup bbq sauce
- 1 tbsp yellow mustard
- 6 russet potatoes, scrubbed
- 1 cup shredded cheddar (optional)
- ½ cup sour cream (optional)
- 3 green onions, thinly sliced (optional)
From your pantry
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ cup water
- 1¼ tsp salt, divided
- 1 tbsp olive oil
Each serving has about 470 calories, 16 g protein, 94 g carbs and 4 g fat, and costs about $1.68 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No pinto beans? Black beans work.
- No kidney beans? Black beans work.
- No yellow onions? White onions or red onions work.
- No yellow mustard? Dijon mustard works.
- No russet potatoes? Yukon Gold potatoes work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No sour cream? Plain Greek yogurt works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the three kinds of beans, onion, BBQ sauce, brown sugar, mustard, vinegar, smoked paprika, water and ¼ teaspoon salt in the slow cooker and stir.
Cover and cook on Low for 5 to 6 hours or High for 3, until the onion is soft and the sauce is thick.
Timer: 300 min
About 1¼ hours before you want to eat, the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dry the potatoes, prick each one all over with a fork, rub with the oil and 1 teaspoon salt, and set them straight on the oven rack.
Dolly’s tip: Pricking lets steam escape so they don’t burst in the oven.50 to 60 minutes, until a knife slides into the middle with no resistance and the skins are .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 55 min
Split each potato open and squeeze the ends so the inside fluffs up.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Spoon the beans over the potatoes and top with cheese, sour cream and green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Slow cooker pumpkin chili
380 min
Slow cooker quinoa enchilada casserole
200 min
Slow cooker chickpea korma
330 min
Loaded baked potato casserole
70 min
Vegetarian dinners ›Cozy comfort food ›What to make with potatoes and cheddar ›