Can you smell that? It’s barbecue season! That means grilled meats and baked beans all-around. To ditch the canned stuff, we’ve created our own baked beans in a crockpot. These pack a lot more flavor, plus they’ll make your house smell absolutely incredible while they’re cooking! This also works as a good dairy-free, gluten-free and nut-free side allergy sensitive guests can enjoy, too.
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!
Cooking Baked Beans in a Crockpot
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!). With a little easy prep, you’re well on your way to making a baked beans side that everyone will gobble up this summer.
How to Soak Dried Navy Beans
Making baked beans in a slow cooker from scratch means using whole-food ingredients to get the most out of this recipe. For that reason, we recommend using dried Navy beans! Don’t worry though, all it takes is a simple soak in the fridge overnight to make them perfect for absorbing the spices and sauces that go into this set-and-forget side.
To soak dried Navy beans: Place them in a mixing bowl or container with water that just about covers them. Leave them in the fridge for about 6-8 hours, (or overnight), and drain them in the morning before putting them in the slow cooker!
We are officially ready for summer—bring it on!
Slow Cooker Baked Beans
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)
- 15 oz 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.
Notes
We recommend organic ingredients when feasible.
Can this be made without tomato sauce? My kid is sensitive to tomato
We have not tried it, as it is one of the main ingredients for this recipe. – Nicole
Could you freeze these??
Yes! – Nicole
Have you made this recipe in the insta pot?
Hi Brandy, sorry, we have not tried this in the instant pot yet. – Nicole
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!
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!
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.
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.
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.
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. :)
Love the baked beans!
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.
I grew up with homemade baked beans and had no idea they came in a can or that they could be made with tomatoes before I moved to the UK for 9 months! My dad used to soak the beans saturday morning, place them in a covered roasting dish with water, onion, bay leaves, mustard powder, brown sugar and molasses (really makes things interesting!) and cover the beans with a layer of bacon! they would cook at 200F all night and we would have them with eggs and toast on sunday morning! MMM! Baked beans to me are definately breakfast!
That said, I found the tomato-ey baked beans from england which they also eat on buttered toast for breakfast a nice savory change to the one i had as a child and have been yearning for them since. The cans are definately not clean eating so i will definately try this recipe! Thanks!
I know exactly what you mean about the baked beans in the U.K.! They are so different from the ones we have in America! But so good on toast :)
Add little (organic, hippy) hotdogs and this is a great dinner.
I can’t find navy beans. Can I substitute?
Great northern beans are a good sub. :)
Can these be frozen and warmed later. Would love to make a big batch and freeze for camping season.
Yes!