These gluten free slow cooker baked beans might be the easiest side dish I make all year. There's no soaking dried beans overnight and no bacon to cook on the stovetop first. I just drain and rinse the cans of beans, dump everything else right into the slow cooker, give it a stir, and walk away. A few hours later, dinner is basically done for you.
What surprises people is that these beans still taste rich and smoky even without any meat in the pot. Smoked paprika and cumin do a lot of the heavy lifting, working alongside the classic combination of ketchup, molasses, and brown sugar to build that deep, slow cooked flavor.
The result is a pot of beans that tastes like it simmered all day, because it did, you just didn't have to babysit it. Serve them at your next barbecue, potluck, or weeknight dinner alongside a pan of cornbread or some grilled chicken.
If you are looking for more gluten free bean recipes try my Gluten Free Cowboy Baked Beans, my Gluten Free Baked Beans with Ground Beef, my Gluten Free Cheesy Pinto Beans or my Zesty Three Bean Salad with Tuna.
You can find all of my crockpot recipes here: Gluten Free Slow Cooker Recipes
Why Three Types of Beans
I use a combination of pinto beans, kidney beans, and great northern beans in this recipe, and each one is doing something a little different.
- Pinto beans break down slightly as they cook, which helps thicken the sauce and gives the whole pot a creamier texture.
- Kidney beans hold their shape well, so you get some bite in every spoonful instead of everything turning to mush.
- Great northern beans are milder and softer, and they help balance out the earthiness of the pinto and kidney beans.
- If you only have one or two of these on hand, the recipe will still work, but this combination is what gives you the best texture.
A True Dump and Go Recipe
This recipe skips two steps that show up in almost every other baked beans recipe: soaking dried beans overnight and cooking bacon on the stovetop first. Here, you're working entirely with canned beans, so there's no planning ahead required and no extra pan to clean.
You drain and rinse your beans, add everything to the slow cooker, give it a stir and put the lid on. That's it. It's the kind of recipe you can put together in the five minutes before you walk out the door, and the slow cooker handles the rest.
Make Sure Your Ingredients Are Gluten Free
Two ingredients in this recipe are worth double checking before you shop: ketchup and Worcestershire sauce. Most ketchup is naturally free of gluten containing ingredients, but it's always worth a quick label check since formulas can vary by brand.
Worcestershire sauce is the bigger one to watch. Traditional Worcestershire sauce is often made with barley malt vinegar, which contains gluten, so look for a bottle labeled gluten free to keep this recipe safe.
Once you have both of those covered, everything else in the ingredient list is naturally gluten free without any substitutions needed.
How to Tell When Your Beans Are Done
Rather than watching the clock, look for two signs that your beans are ready. The sauce should have thickened slightly and be clinging to the beans instead of pooling at the bottom of the slow cooker, and the beans themselves should be tender all the way through when you bite into one.
If the cook time is almost done and the sauce still looks thin, give it another 30 minutes to an hour. Every slow cooker runs a little differently, so use these cues instead of the clock alone to know when your beans are truly done.
Add Meat If You'd Like
This recipe is written to be meatless, but it's easy to add meat if that's what you're craving.
- Cooked, crumbled bacon is the most popular addition, and it stirs in beautifully during the last hour of cooking so it doesn't turn soft and lose its texture.
- Browned ground beef or sliced kielbasa both work well too, and either can be stirred in at the same point.
- Since the beans already get plenty of smoky flavor from the smoked paprika and cumin, you don't need much meat to round things out, a little goes a long way here.
What to Serve with These Beans
- These baked beans are built to be a side dish, and they pair well with just about anything off the grill. Serve them alongside burgers, grilled chicken, or barbecue ribs for a classic cookout spread.
- A pan of cornbread is one of my favorite pairings, since it's perfect for scooping up any extra sauce. Try my Gluten Free Buttermilk Cornbread with this recipe.
- These beans also hold up well on a buffet table for potlucks and picnics, since they taste just as good warm as they do after sitting out for a bit.
Ingredient Swaps and Substitutions
This recipe is flexible if you need to work with what you have on hand.
- Navy beans or black beans can be swapped in for any of the three beans listed if that's what's in your pantry.
- If you prefer a less sweet pot of beans, start with less brown sugar and add more to taste, since it's easier to add sweetness than to take it away.
- Yellow mustard can be swapped for dijon mustard for a slightly sharper flavor.
- If you can't find gluten free Worcestershire sauce locally, most grocery stores carry it online even if it's not on the shelf.
How to Store and Freeze These Beans
Leftover beans will keep in an airtight container in the refrigerator for up to 4 days. Reheat them on the stovetop over low heat or in the microwave, giving them a stir partway through so they warm evenly.
These beans also freeze well, which makes them a great make ahead option for a future cookout. Let them cool completely, then transfer to a freezer safe container or bag for up to 3 months. Thaw them in the refrigerator overnight before reheating on the stovetop or in the microwave.
Top Tip
Don't skip the smoked paprika. It's what gives these beans a rich, barbecue style flavor without needing any bacon or meat in the pot.
Frequently Asked Questions
No, but the combination gives the best texture and flavor. Pinto beans add creaminess, kidney beans hold their shape, and great northern beans bring a milder, softer bite. Feel free to swap in navy beans or black beans if that's what you have on hand.
Not always. Traditional Worcestershire sauce is often made with barley malt vinegar, which contains gluten. Be sure to use a certified gluten free Worcestershire sauce to keep this recipe safe.
Yes. These beans actually taste even better the next day once the flavors have had time to meld. Make them up to 2 days ahead, then reheat gently on the stovetop or in the microwave before serving.
Absolutely. If you want to add bacon or ham, cook it separately and stir it in during the last hour of cooking.
If your beans are thinner than you'd like, remove the lid for the last 30 minutes of cooking to let the sauce reduce. If they're thicker than you'd like, stir in a splash of water or broth until you reach your desired consistency.
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Gluten Free Slow Cooker Baked Beans
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
These gluten free slow cooker baked beans are a true dump and go recipe made with three kinds of canned beans, a smoky and sweet sauce, and zero pre cooking required.
Ingredients
- 2 - 15 ounce cans Pinto Beans, drained and rinsed
- 2 - 15 ounce cans Kidney Beans, drained and rinsed
- 2 - 15 ounce cans Great Northern Beans, drained and rinsed
- 1 medium Yellow Onion, finely diced
- 2 Tbsp Minced Garlic
- ½ cup Ketchup
- 2 Tbsp Molasses
- ½ cup Brown Sugar, packed
- 2 Tbsp Gluten Free Worcestershire Sauce
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Yellow Mustard
- 1 tsp Salt
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- ½ tsp Black Pepper
Instructions
Drain and rinse the pinto beans, kidney beans, and great northern beans. Add them to your slow cooker.
Add the diced yellow onion, minced garlic, ketchup, molasses, brown sugar, gluten free Worcestershire sauce, apple cider vinegar, yellow mustard, salt, smoked paprika, cumin, and black pepper.
Stir everything together until well combined and the sauce evenly coats the beans.
Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours, stirring once about halfway through. The sauce will be thickened slightly and the flavors have come together when the beans are done.
Give the beans one more stir before serving.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish, Meals
- Method: Slow Cooker, Crockpot
- Cuisine: American
Give these gluten free slow cooker baked beans a try at your next barbecue or potluck, and let me know how they turn out in the comments below.
Instructions
Drain and rinse the pinto beans, kidney beans, and great northern beans. Add them to your slow cooker.
Add the diced yellow onion, minced garlic, ketchup, molasses, brown sugar, gluten free Worcestershire sauce, apple cider vinegar, yellow mustard, salt, smoked paprika, cumin, and black pepper.
Stir everything together until well combined and the sauce evenly coats the beans.
Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours, stirring once about halfway through. The sauce will be thickened slightly and the flavors have come together when the beans are done.
Give the beans one more stir before serving.
