Recipe: Slow Cooker Baked Beans

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

Sponsor Shoutout: Funkins

Speaking of warmer weather, check out these cute spring and summer patterned napkins from our sponsor Funkins. They offer a variety of reusable, reversible, cloth napkins for both boys and girls that will be available in US retail outlets this fall (currently available online). They will be announcing the details on their Facebook page soon so go give them a “like” to stay in the loop.


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Our family started using cloth napkins in our kids’ lunch boxes a couple years ago and have now done away with paper napkins all together. I started with the kids first because whenever I packed them a lunch their paper napkins came home looking barely used. I would wonder – Should I even throw these away? But isn’t it kind of gross to reuse (because who knows what they did with them)? So having some cute and playful cloth napkins that I could wash and reuse turned out to be the perfect solution for us and at this point – there is no turning back!


4.5 from 25 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.
*To make this recipe Vegetarian, omit the bacon.
We recommend organic ingredients when feasible.


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  1. Emily |

    Hi! I love your site – thank you! Do you think the taste would be altered too much if I left out the yellow mustard? My husband is allergic. Thanks!

    • Amy Taylor (comment moderator) |

      Hi Emily. You can certainly leave out the mustard. :)

  2. Nicole |

    Hi! If I wanted to make a quicker stove top version of these beans using canned beans how many cans would I need and how long to cook??? I am out of bacon right now so it’ll be a vegetarian version but that’s ok with me. I just wanted to make these tonight with my pork roast but I’m already out of time to do crock pot version. Any advice is appreciated! Thanks!

    • Amy Taylor (comment moderator) |

      Hi Nicole. We are usually not able to answer recipe questions in real time. Did you make it? I’d say two 16 oz cans would be about right. I think I would cook the bacon, onion, and peppers before adding the other ingredients. :) Simmer for maybe 30 minutes or until the flavors blend together nicely.

  3. Nicole |

    Thank you Amy! I totally understand it takes awhile to respond. I just wasn’t sure if I might get a response soon so I gave it a shot! I didn’t make the beans but I will be soon! I ended up making the BBQ sauce from the 100 Days cookbook though and it was INCREDIBLE!!! We all loved it!!! Yum!

  4. |

    Do you have a recipe for baked beans without tomatoes and salt?

    • Amy Taylor (comment moderator) |

      Hi Rene. Nope, but you can certainly adapt is for your own needs/tastes. :)

  5. Paige Sellers |

    This recipe calls for cooked bacon? I was confused by that and chopped it but left it raw…wanted it to impart flavor and not dry out. Was that a typo or do you actually cook the bacon before adding it?

    • Amy Taylor (comment moderator) |

      Hello Paige. Lisa does cook it first.

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