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!
Slow Cooker Baked Beans
If served alongside other side dishes, this recipe will feed a small crowd.
Ingredients
- 2 1/2 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 tomato sauce, plain
- 3/4 cup pure maple syrup
- 3 tablespoons yellow mustard
- 3 tablespoons apple cider vinegar
- 1 teaspoon chili powder
- 1 teaspoon salt
- pepper, black or red, to taste
- 3 1/2 cups water
Instructions
-
Place the beans, bacon, bell pepper, and onion in the bottom of a slow cooker. Set aside.
-
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 3 1/2 cups of water. Turn the slow cooker onto high and cook for 10 to 12 hours. Discard onion pieces and serve warm.
Recipe Notes
*To make this recipe Vegetarian, omit the bacon.
We recommend organic ingredients when feasible.
Lunches for Kids with Momables (including recipes!)
Your baked beans looks so great. Can i cook this dish on low? If yes, how long will it take?
Hello Lita. We have not tried cooking these on low for a longer time.
Love the baked beans!
Could you add a ham hock in with the beans in the Crock-Pot? The full 10 hours?
You could. That’s how my grandmother used to make them. :)
I had eliminated all forms of sugar which includes maple syrup and molasses for almost a year with tremendous improvements to my health.
Can you think of anything that I coold use as a substitute and still have the beans taste good
Hi. You could leave the syrup out or add significantly less.
I made these a few nights ago and they were amazing! So much more flavorful than canned baked beans… now, whenever I eat those, all I can taste is sugar! This really does make a lot of beans, so it would be perfect for a summer barbecue if a crowd is over! I loved having them on a cold winter day with some pork tenderloin and a refreshing salad on the side :)
About how many people does this feed? Looking forward to making this over the weekend!
Hi there. I’ve served it as a side for 8-10.
Have you ever done this in the instant pot? Would you still soak the beans if you do them in the instant pot? How long? Thank you!!
Hi there. We have not. This might help if you want no soak instructions: https://temeculablogs.com/no-soak-instant-pot-baked-beans/.
My family is crazy over these beans. I am going to try them in the instant pot on the 4th of July. I’ll let you know how they turn out.
Made these for today, July 4th! They were outstanding. I soaked for 6 hours, started my crock pot at midnight. It was perfect! Thank you!
Excellent recipe! The disaster is mine – slow-cooker recipes are usually so easy, I merely skim the instructions. So, I missed the part where you add 3 1/2 cups of water. Stupid mistake, I know, but I was in a hurry, and the resulting concrete was really fun to clean up. I would recommend adding the water to the ingredient list, rather than just burying it in the instructions!