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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 ½ 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)
- ¾ 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 ½ 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 ½ 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.
Rculotta says
I'm making the beans today. I did not have maple syrup, so I'm using coconut sugar (light caramelized flavor) as a substitute. I took a taste of the sauce when I was whisking it together and it's very tasty.
Erin CF says
YUM! Made these with dinner tonight (as written which is amazing for a recipe changer like me). I made only a half recipe in our little crock pot, but I should have made the bigger batch and tried freezing half. I have never been a huge fan of canned baked bean, but these were so delicious. All three kids (2, 4, 6) and the hubby cleaned their bowls. Thanks for another great recipe to add to the list. I love the positive approach to food/ eating found on this website. Thanks for all you do!
Cindy says
Erin: I see you made these. The recipe says high for 1-12 hours. Did you cook them on high or low?
Erin CF says
High... that way they boiled. They turned out great. I did a half recipe in my small crockpot so it was a nice full pot.
Cindy says
Thanks for the quick reply! I plan to make these Friday, so wanted to know. (I meant in my response to say 10-12 hours; not 1-12) I will give them a try!
Diane Hall says
These are the BEST beans I've ever tasted. I brought some to my sister who called me and said the same thing (also, I want the recipe).
Thank you
Meg says
Also, look for one that is light amber.
Meg says
Are you trying Grade A or Grade B maple syrup? (It doesn't refer to the quality, like I always thought.) Grade A is less strong in terms of flavor.
Lisa says
Try sugar in the raw or any type of organic sugar/brown sugar in place of the maple syrup. It should be just as good.
JH says
These were really good! Thanks for the great recipe!
Carrie says
Has anyone tried this with less maple syrup? Wondering how it would taste with a lower sugar content...
Caty K says
I look forward to trying this soon! I think the smoked paprika would be great if subbing for meat. Crumbled browned tempheh or Quorn crumbles might be nice addition.
If you don't want to splurge and use maple syrup, try molasses!
Katy says
Wonder if leaving out the Bacon would significantly change the taste of this? Any ideas for a vegetarian substitute for the Bacon?
Assistant to 100 Days (Amy) says
Hi Katy. The recipe should still be pretty tasty without the bacon. :) ~Amy
Rachel says
My local farm sells "fresh" bacon (ham too acutally)... meaning it is uncured. We tried curing some ourselves but it wasn't what we wanted. Is this what others find as well, or should we to look for another source? Any other suggestions?
Nicole says
Rachel, we use uncured bacon all the time. In fact, we like it better than cured bacon. It should be just fine in this dish.
Alina says
Has anyone tried this with white cannelini beans?
Amy says
I was excited when I saw this recipe posted this morning. I actually have been meaning to write and ask for a recipe for baked beans since one of my 6 year olds loves and always requests them. Thanks for the recipe. I will be trying it this weekend.
Katherine Walters says
What kind of yellow mustard do you use that isn't processed or at least doesn't have artificial color? Or do you use a brown mustard?
Assistant to 100 Days (Amy) says
Hello Katherine. Lisa used yellow. Any organic yellow mustard will not have artificial dyes. ~Amy
Rachel says
Even non organic is usually dye free. :) That was a nice shocker when I started discovering all the junk in my condiments.
BetsyD says
Thanks, Lisa, for this recipe. Looks delish and I'm anxious to try it. Appreciate all the comments too with ideas on add-ins and such. I love the pics of the napkins too, but was shocked when I checked them out to find that they cost $12/each. Am I the only one who thinks this is really, really expensive for one cute napkin? Just wish these cute products would be more reasonably priced.
Kimberly says
I bought a bunch of brightly colored bandana's for around .99 each to use for cloth napkins. Everyone loves them!
BetsyD says
Thanks for the idea!
Kimberly says
Has anyone tried freezing for quick and easy (baseball night) dinners? Did they get mushy or was it successful?
Anita @ Losing Austin says
Looking forward to trying this very soon! What a great and easy option for a cookout where everyone needs to bring something, and you can give them all a healthy option.
Mona Cameron-Ball says
This recipe is on this week's meal plan! Can't wait to try it!
Bonny says
As a Mainer you don't know how excited I was to see this recipe. I have tried without success to come up with a baked bean recipe that would pass the test and not be loaded with sugar. Thank you for posting this. Can't wait to try it =)
Brooke says
I can't wait to try these! I tried making up my own recipe last summer and it was a sloppy, squishy, flavorless mess!
Alma says
THANK YOU for posting this! Please if anybody does the vegetarian version please tell us how it turns out ;) can't wait to try it in a few weeks :D
Jill says
Could you substitute coconut palm sugar instead of the maple syrup?
Assistant to 100 Days (Amy) says
Hi Jill. We try to stick with honey and maple syrup as much as possible but coconut palm sugar is a good alternative outside of the pledge rules. ~Amy
Chrystal says
Fantastic! I wanted to make baked beans from scratch last year, and the first several recipes I looked up started with "1 can of baked beans," and just proceeded to add more sugar! Unbelievable! I can't wait to try these. They'll be a huge hit!
amy says
My mom always made her own baked beans. She used either dried baby limas or great northerns. I have done it with both dried and canned. If you use canned, they can be done in the oven in about two hours. You can even microwave everything and finish off in the oven to save time. We always used brown sugar because maple syrup was expensive. And of course, ketchup, not tomato sauce. I use bacon, but if doing a vegetarian version will substitute smoked paprika. It adds a great smoky flavor without the meat. And I always just chop the onion into very small pieces. It disappears into the beans.
jessie says
When you say "discard onion pieces," you mean pick them all out?
Assistant to 100 Days (Amy) says
Yes, Jessie. Since they were quartered, they should be pretty large chunks of onion. ~Amy
Melissa says
Every recipe for baked beans I've ever come across states that you shouldn't add any tomato product to beans until they are cooked completely tender, as tomato has a hardening effect on the bean skin. This hasn't been an issue for you with this recipe?
Jen says
Maybe that's why they have to cook so long....I'll let you know, I'm making some now!
Assistant to 100 Days (Amy) says
Hi Melissa. Nope, that was not an issue for Lisa at all with this recipe. ~Amy
Emily S. says
I cannot tell you how excited I am that you posted this. Love you!
Cassey says
Do you think you could sub honey or brown rice syrup for the maple syrup, or is that flavor really important? I LOVE maple syrup with all my heart, but with the cost it kills me to use almost a cup at a time!
Kim says
Cassey, I had the exact same thought about maple syrup! I'm thinking of using barley malt syrup, which I happen to have in the fridge with no plans for. I'm making these this weekend, so I'll report back how they turned out.
T says
I had the exact same thought! Did you ever try it with anything else? I was thinking of doing 1/2 molasses, 1/2 maple syrup.
Sil says
I used 1/2 maple for the same reason than you (expensive) and they turn out perfect. My first time doing this recipe I used thec3/4 but found the result tasty delicious but too sweet. For our family 1/2 c worked better. Hope you enjoy them as much as we did
SugarFemme23 says
To make it veg leave out the bacon and put in a bit of liquid smoke. Same flavor, no pork involved.
I actually hated baked beans my whole life. I made some from scratch cause my wife loves them and I was spoiling her. Homemade baked beans are amazing! I make these often now and eat jus as much as her. With some corn bread and some greens! Yum!
Cindy says
This is very similar to my grandma's baked bean recipe except that we've always used great northern beans. Yum! I might have to add these to the menu next week.
KT says
Any substitute for the canned tomato sauce? I've yet to find one bpa free because of the acid. Thanks!
Aimee says
You can buy tomato sauce in cartons if you want to avoid the BPA and/or BPA substitutes. If you can't find them at your grocery store, Amazon has some options available. Hope that helps!
DeDe says
Have you tried Muir Glen (available at Kroger)? I know at least some of their cans don't have BPA (it says on the label).
Jen says
There are a few brands out in BPA free cans now. Meijer store brand organic tomatoes are BPA free, and Natural Value. I love Bionaturae strained tomatoes, which I use as sauce, that come in glass jars. I order them from Tropical Traditions when they have free shipping days.
I have the beans in the crock pot now. The only change I made was to use 1/2 maple syrup and 1/2 blackstrap molasses. The sauce tasted yummy! I can't wait to eat them tonight. Thanks for the recipe!
Sandra says
Lisa, on your earlier post tonight...the one about the sweet potatoes and apples...the photo looks like you maybe roasted them or something? Seems different from the recipe page...what did you do differently (other than dicing)?
Lisa says
I cooked them on a fairly high heat in a cast iron skillet. I used clarified butter (a.k.a. ghee) in the pan. :)
Anne says
Can these be divided up and frozen? Or will the beans get mushy?
Allie says
Is it really supposed to cook on high for 10 hours? It's usually low for that amount of time.
Lisa says
Yes, I cooked it on high :)
Jessica says
Allie. Just wanted to let you know that they do come out great on low as well!! I have a cheap croc pot and am a little leary about letting things cook on high while I am sleeping. My intention was to cook on low while I slept and them turn to high for a few hours in the morning. I put them on low at 9pm and to my surprise they were perfect at 8am!! Of course I had not planned to have them for breakfast, but oh well :)
Marisa ramsey says
Can the bacon be left out? Is there a vegetarian substitute? Or just no bacon. Thanks!
Lisa says
I would just try leaving it out (no substitute) for a vegetarian version. Let me know how it turns out!
Marisa ramsey says
LOVE baked beans, can't wait to try this! Thank you!
Marie says
Maybe add some liquid smoke, too.
Stef says
Do you have a suggestion for how to make vegetarian?
Lisa says
I suppose you could just leave out the bacon, but I have not personally tried it that way (yet).
Arlene mullen says
So glad I found this! My husband loves baked beans but I hate buying store bought cans of baked beans. One question is the yellow mustard the liquid mustard in the fridge or like dried mustard spice
Lisa says
It is the yellow mustard in the fridge.
Marie says
I'm thinking of maybe substituting dry mustard (1/2 tbsp or maybe 1 tbsp) and then adding some more vinegar (1-2 tbsp). Seems like prepared mustard is pretty much yellow mustard, vinegar, and tumeric.
Rachel says
I can't wait to try these. I love baked beans!!!!
Colleen Grossner says
PS- Megan, I've also seen pinto beans used for baked beans :)
Colleen Grossner says
Hi Lisa! I have been loving dried beans in the slow cooker -- ever since I saw you did it for refried beans! YUM! My newest way of doing it includes a jar of simmering sauce from Trader Joe's! Check it out! http://fresh-you.blogspot.com/2013/05/simple-spicy-slow-cooker-indian-chili.html Have a great night!! Colleen :)
Megan says
Hi there!
I absolutely love your website! Thank you so much for sharing all this! I have one question, could you use any other beans in place of or along with the navy beans in this recipe?
Thank you!
Lisa says
Great Northern Beans would work well! I am so glad you are enjoying the site :)