Pineapple Baked Beans

These slow cooker pineapple baked beans turn canned baked beans into something worth bragging about. Browned ground beef, pineapple tidbits, mushrooms, and a barbecue-soy sauce combo all go into the crockpot and bubble away for hours until everything melds into a thick, sweet-savory stew.

Browning the beef first renders out the fat and adds a layer of meaty flavor the slow cooker can’t produce on its own. The pineapple breaks down during the long cook and sweetens the sauce naturally, while soy sauce adds an unexpected savory depth that keeps the beans from tasting one-note sweet.

Chopped onion and green bell pepper soften completely over those 4-8 hours and practically dissolve into the sauce. This works as a hearty side dish at a cookout or a casual main over rice.

Pro Tips

• Drain the ground beef well after browning. Excess grease will pool on top of the beans in the slow cooker.
• Drain the pineapple tidbits and mushrooms before adding. Too much liquid and the beans turn soupy instead of thick and saucy.
• Cook on low for the full time if you can. The longer cook lets the flavors concentrate and the sauce thickens naturally.
• This reheats well the next day and actually tastes better after sitting overnight.

Variations

• Use ground turkey instead of beef for a lighter version.
• Add a few dashes of hot sauce or diced jalapenos for some heat.
• Stir in crumbled cooked bacon during the last hour for a smoky finish.