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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4.5 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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274 comments to Recipe: Slow Cooker Baked Beans

  • Tom Cochran

    Just made this today. My wife and I agreed it was about the tastiest food we’d eaten in recent memory. I pretty much used the recipe as written. Some changes: I left the onion in, as others have done. I used 1/2 tsp of ancho chili powder rather than a full tsp, and I used 1/2 tsp of Lite Salt instead of 1 tsp of regular salt (I’m a cardiac patient). Used 2 Anaheim peppers cut in large chunks instead of bell pepper, and used 2 pork shoulder blade steaks instead of the bacon. I seared the pork steaks in a hot fry pan before I paced them in the slow cooker. Also, I added one dried Ancho chili per Mike Vrabel’s suggestion on “Dad Cooks Dinner”.

    In the future, I plan to use 1/2 cup of maple syrup instead of the 3/4 cup in the recipe. I think the sauce will still be plenty sweet with a lower sugar content.

    Thank you for posting this wonderful recipe.

  • Lori

    I thought this recipe was supper yummy. Has anyone frozen beans for a later meal? I just wondered how they would be.

  • […] Slow Cooker Baked Beans by 100 Days of Real Food […]

  • Leslie

    What if you do not have a slow cooker??

  • Meegan

    Delicious! Served this on Irish Soda Bread toast for dinner, with a side salad of tomatoes from the CSA. Perfect early fall dinner. Thank you!

  • Michaela Diercks

    Do you leave it on high the entire time?

  • Christy

    I made these. Not bad. My husband requests them to be “less tomatoey” and a thicker sauce.

  • Heidy

    Yum! I have been making your recipes for several months now. These beans are a huge hit! I am making them today for the 2nd time in 2 weeks. Planning to stash some in the freezer this time!

  • Alice

    I doubled the recipe and found them very hard after 10 hours. I kept them slow cooking for another 10 hours and they are both soft and thick. Taste great!

  • Ted

    Hi, I really enjoyed this recipe however I came back to your site to make it again and can’t seem to open the recipe. I get the little write up about the recipe and a picture of the baked beans but no recipe. Maybe I’m missing something but please let me know how to get the recipe back up. Thanks


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