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

 

4.5 from 25 reviews
Slow Cooker Baked Beans
Serves: If served along other side dishes this recipe will feed a small crowd.
 
Ingredients
  • 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
Instructions
  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.
Notes
*To make this recipe Vegetarian, omit the bacon.
We recommend organic ingredients when feasible.

 

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  • Comments

    1. Sharon |

      Can I freeze the cooked baked beans?

      • Amy Taylor (comment moderator) |

        Hi Sharon. You can.

    2. Janessa |

      After several failed attempts at these, I finally did some research and found out that adding something acidic (tomato sauce, vinegar) makes the beans take FOREVER to cook. My crockpot would be a blackened mess before the beans were soft. Now I cook the beans, pepper and onion on low for 6-8 hours with just water, then add the other ingredients to simmer for 30 minutes or so.

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