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Pineapple Crock Pot Baked Beans Recipe

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This recipe for Pineapple Crock Pot Baked Beans, by , is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marj Moritz


1 large 28 oz can baked beans in tomato sauce
1 small 16 oz can baked beans
1 can 15 oz kidney or northern beans, drained and rinsed
1 lb bacon
1 large white onion diced
1 green bell pepper diced
1 large can 20 oz pineapple tidbits, drained
2 cloves garlic minced
˝ cup ketchup
2 tablespoons dijon mustard
5-6 dashes hot sauce Tabasco
2 tablespoons molasses
salt & pepper


1. Chop raw bacon and fry over medium heat until crispy. Drain on paper towels.
2. Drain grease leaving about 2 tablespoons in the pan. Cook onion in bacon grease until soft.
Combine all ingredients in a 6 qt slow cooker and cook on high 4 hours or low 8 hours. If you prefer thicker baked beans, leave the lid off of the slow cooker for the last 30-45 minutes.

Recipe Notes
These beans can be left on warm for a few hours. If they become too thick, stir in a little bit of hot water to reach desired consistency.

Personal Notes:
Personal Notes:
I love baked beans, they’re pretty much a staple for every BBQ or cookout around here and this Pineapple Crock Pot Baked Beans recipe is one of our favorites. Delicious beans with tidbits of juicy pineapple, bacon, green peppers and onions cook up effortlessly in the slow cooker!




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