Slow Cooker Baked Bean Trio with Bacon and Peppers

This Slow Cooker Baked Bean Trio with Bacon and Peppers are loaded with flavor thanks to three types of beans, bell peppers, poblano peppers, and bacon. A perfect, easy side dish for game day entertaining! 

Slow Cooker Baked Bean Trio with Bacon and Peppers

With Super Bowl 2016 approaching in just over two weeks, lots of people might have game day recipes on the brain and I’ve got a new recipe for you to consider: Slow Cooker Baked Bean Trio with Bacon and Peppers.

This recipe for Slow Cooker Baked Bean Trio with Bacon and Peppers is incredibly simple to prepare. Saute up the veggies really quick with some olive oil, and stir them and the remaining ingredients into your slow cooker where the flavors blend for a couple of hours.

You’ll get tons of color, flavor, and texture thanks to Bush’s tasty beans. I paired a trio of Bush’s Bold and Spicy Baked Beans (my favorite baked bean!), Bush’s Black Beans, and Bush’s Garbanzo Beans. I love the quality of Bush’s Beans. Even after hours in the slow cooker, they still keep their texture and shape.

Slow Cooker Baked Bean Trio with Bacon and Peppers

In addition to its simplicity, this recipe for Slow Cooker Baked Bean Trio with Bacon and Peppers is incredible versatile. It is a great side dish for any social gathering – think game day or summer barbecues (I know that seems so far away, doesn’t it?), but it also makes a really easy slow cooker main dish for dinner.

I served it last week with our favorite Pumpkin Cornbread Muffins and a big green salad on the side. You could also serve these beans over a perfect baked potato and top it with cheese, sour cream, and green onions.. Talk about an easy dinner! I had it all prepped and the kitchen cleaned up before the kids even got home from school.

Madeline, of course, loved it. She loves anything that resembles soups and chili and is full of beans. Logan likes bacon and salad and thinks Pumpkin Cornbread Muffins are practically the best muffin on the planet, so it wasn’t hard to convince him, even with his picky eating tendencies, to try something new.

Slow Cooker Baked Bean Trio with Bacon and Peppers

Next time you find yourself needing an easy slow cooker dinner recipe, a tasty side dish to serve at a game day potluck, or a filling side dish to go along with your warm weather barbecue, you should definitely spend a few minutes throwing this Slow Cooker Baked Bean Trio with Bacon and Peppers in your crock pot.

More Game Day Recipes

Got game day food on your mind? Here are some more yummy recipes to try!

What do you like to serve (or eat!) on game days?

Slow Cooker Baked Bean Trio with Bacon and Peppers

Yield: serves 8

Prep Time: 10 minutes

Cook Time: 2 - 4 hours

This Slow Cooker Baked Bean Trio with Bacon and Peppers are loaded with flavor thanks to three types of beans, bell peppers, poblano peppers, and bacon. A perfect, easy side dish for game day!

Ingredients:

  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion, diced
  • 2 teaspoons minced Garlic
  • 1 cup diced Red Bell pepper
  • 1 Poblano Pepper, diced
  • 1 - 28 ounce can Bush's Bold and Spicy Baked Beans
  • 1 - 15 ounce can Bush's Black Beans, drained and rinsed
  • 1 - 16 ounce can Bush's Garbanzo Beans, drained and rinsed
  • 2 - 14.5 ounce cans Fire Roasted Tomatoes
  • 1 tablespoon Worchesteshire Sauce
  • 1/2 cup Brown Sugar
  • 8 ounces Bacon, cooked and crumbled
  • 1 tablespoon minced Cilantro

Directions:

Add the oil to a cast iron skillet or saute pan and heat over medium heat. Add the onion and saute until golden and fragrant, about 5 minutes. Add the garlic, red bell pepper, and poblano pepper and saute an additional 3 minutes.

Transfer the onion mixture to the pot of a slow cooker. Stir in the Bush's Bold and Spicy Baked Beans, Black Beans, Garbanzo Beans, Fire Roasted Tomatoes, Worchesteshire Sauce, Brown Sugar, and Bacon.

Cover with the lid and cook on low for 2 - 4 hours (this will depend on the heat of your individual slow cooker), or until the mixture is hot and bubbly. Stir in the cilantro and serve.

Notes:

To cook stovetop, use a large cast iron pot and simmer over low heat for 1 hour, stirring periodically to avoid burning on the bottom.

 

This post is sponsored by Bush’s Beans. I have been compensated for my time, but all opinions are my own.