Recipe: Slow Cooker Baked Beans

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There was a time when I thought baked beans only came out of a can. And, since we did away with most pre-made, canned foods back when we started our real food pledge, that means I didn’t have baked beans for a LONG time! As it turns out…I really like and missed baked beans. So needless to say, I am glad to have them back in my life and am also glad to be able to introduce them to my kids (they both gave this recipe two thumbs up – whew!). These beans would be the perfect addition to any summer BBQ, cookout, or picnic, AND they are just as delicious leftover, so if you are entertaining make your day even easier by cooking these a day in advance. We are officially ready for summer – bring it on!

Baked Beans

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4.4 from 18 reviews

Slow Cooker Baked Beans
Serves: If served along other side dishes this recipe will feed a small crowd.
  • 2½ cups dried navy beans (optional, but recommended: soak beans in water in the fridge for 6 to 8 hours and then drain)
  • 8 oz bacon, cooked and diced (organic and/or local recommended)
  • 1 green bell pepper, diced
  • 1 onion, quartered
  • 1 – 15 oz can plain tomato sauce
  • ¾ cup pure maple syrup
  • 3 tablespoons yellow mustard
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • black or red pepper, to taste
  1. Place the beans, bacon, bell pepper, and onion in the bottom of a slow cooker. Set aside.
  2. In a small bowl whisk together the tomato sauce, syrup, mustard, vinegar, chili powder, salt and pepper. Pour over top of bean mixture and then add 3½ cups of water. Turn the slow cooker onto high and cook for 10 to 12 hours. Discard onion pieces and serve warm.

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200 comments to Recipe: Slow Cooker Baked Beans

  • Bianca

    Was wondering why after 4 hours all my juices were gone. Re-read the recipe and realized I missed the water in the instructions. I just added the water after 4 hrs of cooking. Hopefully, they still turn out ok. Maybe that is why several people had scorched beans. Is it possible to edit and add the water to the ingredients list?

  • Monica

    Can’t stop eating these. So good.

  • Brandi

    What kind of containers do you use to freeze things?

  • Brandi

    Wow…this recipe is delicious!!! I made half the recipe and it’s so full of flavor. It has the same baked bean taste I love, but the texture of the beans is 10 times better than the canned ones!! I did soak them overnight as recommended. Thank you!!!!

  • Jamie Dunson


  • Terry

    Hi! I adore this recipe! My kids are huge bean fans and since we stared eating healthier it has bugged me that they eat the canned beans but they just love them so much! This is my third time making them and thought I’d share the changes I made in case anyone else has my problem with picky kids! Its finally kid approved and pretty much exactly like the canned version (only healthy!) I follow the recipe exactly only I add more tomato sauce, no bacon and no green pepper, although next time I think I will chop it really fine and add it since I enjoyed the flavour a little more last time, but the kids were picking them out. I also only cook it for 8 hrs on high and I freeze it in small portions! So happy to have found this! Thank you!

  • Lisa

    I love this website and all of the recipes I have made so far!! Thank you Lisa for making them easy to follow and tasty! For anyone trying to measure servings or count calories there were about 10 cups after cooking this recipe.

  • Steven

    So, it is not a healthy choice to eat canned beans, but you can make your own baked beans and dump a can of tomato sauce in the recipe. Did I get that right? And what is local organic bacon? Organic means of or relating to an organism, a living entity. Pretty much describes all bacon, and pretty much most every ingredient in any recipe. And local bacon means what? There are no promises from the local butcher that he is kind to his pigs, kills them humanely or does not use chemicals on the animal, or in it’s feed. If you want this to be a healthy meal, leave the poor pig in the woods and cook down some real tomatoes. Grow your own vegetables, or barter with people you trust. That is the only way you know what you are eating. If you do go to the market and buy things in cans and plastic packages, you are still an okay person, and you will likely live a healthy long life if you make good food choices all along the way. Just keep it real.

    • V O

      sounds idyllic and all – both of your posts.
      if you judge people for doing the best they can with what they know, you are still an okay person.
      and even if you make good food choices, it doesn’t give any promises of a long and healthy – or happy – life.
      Just keepin’ it real.

  • Steven

    How is this cutting out processed foods? Every ingredient listed other than the onion and the bell pepper are processed foods. A processed food is any food that has been altered from its natural state. Frozen and canned foods are processed, as is pasta, bread, cheese, yogurt, juice and milk. Olive oil, soy sauce, mustard and vinegar are considered processed foods. So is bacon. Even flour and sugar are processed foods. Table salt is highly processed, and stripped of minerals, then iodine is often put back in along with an anti-caking agent. Table salt is actually poisonous and that is the reason the body retains water from over consumption. I think what you want to say you are trying to do here is eliminate convenience foods, not processed food. A little food for thought.

  • [...] decided to make baked beans using a recipe from 100 Days of Real Food (Lisa is such an inspiration!). According to my research, 70′s [...]

  • Amy

    What would you suggest as a replacement for the maple syrup? I have an allergy to pure maple syrup but would love to try these. Thanks!

  • Jen

    Mine burned after 11 hours. Should have trusted my gut and turned the to low after a couple hours. I use my crock pot weekly and never knew it might run hot. This is not a recipe to put on while you sleep. Keep an eye on it!

  • Dana

    This recipe looks great but just wondering how you work the timing if I want these for dinner?? If they take 10-12 hrs and I want them for 5pm could I start them the night before and leave them warm in slowcooker all day???

  • Amie

    Hi! A nutritionist friend has recommended several of your recipes, and so far so good! My son LOVED these beans!!! Question– I followed the recipe exactly (including soaking the beans for 8 hours) and they came out a bit crunchy… Well. Not really crunchy, but not the super soft texture I was expecting. Thoughts?

    • Assistant to 100 Days (Amy)

      Hi Aimee. Sometimes beans have sat around on shelves or in bins a very long time before being used. Their shelf age can effect the soaking time required and, in turn, the final texture of the bean. They should be very soft once cooking is finished. ~Amy

  • Kristen

    Hi! I love all your recipes!! I’m hoping to make this for a Superbowl party this weekend and I’m wondering if I substitute dried pinto beans for the dried navy beans do you think it will still turn out as delicious? Thanks!

  • […] Slow Cooker Baked Beans (bringing to a BBQ dinner for Home Group) […]

  • Shawna

    Can i use canned beans instead of dried and if so- how long should i let it cook?

  • Alisia

    Could pinto beans be used instead of navy beans? Or maybe black beans? I have both of those on hand and wanted to try this?

  • Assistant to 100 Days (Amy)

    Hi Alisia. I think you could use either. ~Amy

  • […] easy to make and would be a great compliment to so many dishes like chili, black eyed peas (or other beans), slow cooker pulled pork, tortilla soup, lentil soup (with sausage), split pea soup (with bacon), […]

  • Erica

    Has anyone ever subbed molasses for maple syrup? I’m nearly out of syrup but have some molasses on hand….

  • […] and add to slow cooker with 3 chicken breasts for 5-6 hours on low heat) • Jambalaya • Chicken, baked beans, and corn on the cob (organic and frozen from last year’s harvest) • BBQ Short Ribs (yes, […]

  • Jessica

    How many people will this recipe feed? I am taking them camping and there are 10 people in our group.

  • Assistant to 100 Days (Amy)

    Hi Jessica. It makes about 6 cups. ~Amy

  • Ruth Brown

    Is “yellow mustard” in the recipe for prepared mustard or dry mustard?

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