Slow Cooker Maple Baked Beans Recipe

There’s something incredibly comforting about a pot of baked beans slowly simmering away, filling your home with rich, smoky aromas. I still remember the first time I had baked beans cooked low and slow at a family gathering—it wasn’t just food, it was an experience. The sweetness of maple syrup paired with the savory bite of bacon created the kind of dish that made everyone linger at the table a little longer. That memory inspired me to recreate this Slow Cooker Maple Bacon Baked Beans recipe—an easy, foolproof version that captures all the warmth of tradition with a modern, hands-off twist. If slow cooker meals are your kind of comfort, you’ll also enjoy trying the Slow Cooker Maple Baked Beans for a vegetarian-friendly version, or pair these beans with Turkey Chili for the ultimate hearty spread on a chilly night.

I started making baked beans in the slow cooker after realizing how much better the flavor was when they had time to really settle. Maple syrup felt like the natural sweetener to use — not overly sugary, just warm and round. Over time, I tweaked the balance of sweet, smoky, and savory until the beans tasted full without being heavy.

Why You’ll Love This Recipe

• Hands-Off Cooking: The slow cooker does all the work
• Rich Maple Flavor: Sweet but not sugary
• Deeply Savory: Balanced with smoky and tangy notes
• Perfect Side Dish: Works with breakfast, lunch, or dinner
• Great for Gatherings: Easy to make in large batches
• Comfort Food Classic: Familiar and satisfying
• Better Over Time: Tastes even richer the next day

Chef’s Pro Tips for Perfect Results

• Use Real Maple Syrup: It gives better depth than pancake syrup
• Don’t Rush the Cook: Low and slow builds flavor
• Stir Near the End: Prevents sticking and thickens evenly
• Taste Before Serving: Adjust sweetness or salt at the end
• Let Them Rest: Beans thicken as they cool slightly

Kitchen Tools You’ll Need

1. Slow Cooker: For long, gentle cooking
2. Measuring Cups and Spoons: Balanced seasoning matters
3. Cutting Board: For prep
4. Knife: Chopping onion and bacon if using
5. Wooden Spoon: For stirring

Ingredients in This Recipe

1. Dried Navy Beans: Classic choice with creamy texture
2. Onion: Adds savory depth
3. Garlic: Brings warmth and aroma
4. Maple Syrup: Natural sweetness with rich flavor
5. Tomato Paste: Adds body and tang
6. Molasses: Deepens color and flavor
7. Apple Cider Vinegar: Balances sweetness
8. Smoked Paprika: Gentle smoky note
9. Mustard: Adds sharpness and balance
10. Salt: Enhances all flavors
11. Black Pepper: Mild heat
12. Water or Stock: Helps beans cook evenly
13. Bacon (Optional): Adds smoky richness

Ingredient Substitutions

• Bean Swap: Great northern beans work well
• No Molasses: Use extra maple syrup
• Vegan Version: Skip bacon and use vegetable stock
• Sweetener Option: Honey instead of maple, though flavor will change
• Smoke Alternative: Liquid smoke if needed

Ingredient Spotlight

• Maple Syrup: Adds warmth and complexity without overpowering sweetness
• Navy Beans: Small, tender beans that absorb flavor well

Slow Cooker Maple Bacon Baked Beans

This dish transforms dried beans into a tender, thick stew using a slow cooker, infused with natural sweetness from maple syrup and smoky bacon. The beans cook slowly until soft and glossy, developing a rich flavor and caramelized appearance. The final result is a hearty, sticky casserole with a deep, sweet-and-smoky flavor profile and a cozy texture.

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• Dried Navy Beans: Classic choice with creamy texture
• Onion: Adds savory depth
• Garlic: Brings warmth and aroma
• Maple Syrup: Natural sweetness with rich flavor
• Tomato Paste: Adds body and tang
• Molasses: Deepens color and flavor
• Apple Cider Vinegar: Balances sweetness
• Smoked Paprika: Gentle smoky note
• Mustard: Adds sharpness and balance
• Salt: Enhances all flavors
• Black Pepper: Mild heat
• Water or Stock: Helps beans cook evenly
• Bacon Optional: Adds smoky richness

Equipment

• Slow Cooker: For long, gentle cooking
• Measuring Cups and Spoons: Balanced seasoning matters
• Cutting Board: For prep
• Knife: Chopping onion and bacon if using
• Wooden Spoon: For stirring

Method

 

1. Soak the Beans: Soak dried beans overnight, then drain and rinse
2. Prep the Base: Chop onion and garlic, cook bacon if using
3. Add to Slow Cooker: Combine beans, aromatics, and remaining ingredients
4. Add Liquid: Pour in water or stock until beans are just covered
5. Cook Slowly: Cover and cook on low until beans are tender
6. Stir and Thicken: Stir during the last hour to develop sauce
7. Taste and Adjust: Add salt, vinegar, or maple syrup as needed
8. Serve Warm: Let beans rest briefly before serving

Make-Ahead and Storage Tips

1. Make Ahead: Flavor improves overnight
2. Refrigerate: Store up to 5 days airtight
3. Freeze: Freeze cooled beans up to 3 months
4. Reheat Slowly: Low heat keeps texture creamy

How to Serve This Dish

• With Breakfast: Alongside eggs or toast
• As a BBQ Side: Perfect with grilled meats
• For Potlucks: Easy to transport and serve

Creative Leftover Transformations

• Bean Toast: Spoon over crusty bread
• Stuffed Potatoes: Use as a filling
• Breakfast Hash Add-In: Mix with roasted potatoes
• Bean Sliders: Pile onto small buns

Additional Tips

• Adjust Thickness: Uncover during last hour if needed
• Add Heat: Chili flakes or cayenne work well
• Fresh Finish: Chopped parsley brightens the dish

Make It a Showstopper

• Cast Iron Serve: Keeps beans warm longer
• Extra Maple Drizzle: Just before serving
• Crispy Bacon Top: Adds texture and contrast

Variations to Try

• Smoky BBQ Beans: Add barbecue sauce
• Spicy Maple Beans: Jalapeño or chipotle
• Boston-Style Beans: Extra molasses
• Vegan Maple Beans: Mushroom and smoked paprika base
• Herbed Beans: Add thyme or bay leaf

FAQ’s

1. Do I have to soak the beans? Yes, for even cooking
2. Can I use canned beans? This recipe works best with dried
3. Are these very sweet? No, they’re balanced and savory
4. Can I cook on high? Low is recommended
5. Can I make them vegetarian? Yes, skip bacon
6. Do they thicken as they cool? Yes, naturally
7. Can I freeze leftovers? Yes, very well
8. What beans work best? Navy or great northern
9. Can I add meat? Bacon or sausage work well
10. How long do they last? Up to 5 days refrigerated

Olivia

Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).