Slow Cooker Baked Beans with Maple Syrup
Transform ordinary baked beans into a mouthwatering masterpiece with this Slow Cooker Baked Beans with Maple Syrup recipe. Perfectly tender navy beans are slow-cooked in a rich, smoky-sweet sauce made with real maple syrup, smoky paprika, crispy bacon, and a touch of tangy apple cider vinegar. The slow cooker does all the hard work, infusing every bite with bold flavors while keeping the prep simple and hands-off. Whether you’re hosting a backyard barbecue or looking for a comforting side dish to pair with roasted meats, these slow cooker baked beans are the ultimate crowd-pleaser. With just 20 minutes of prep and a full-on flavor payoff, this recipe is as easy as it is delicious. Serve with warm, crusty bread for a complete, satisfying meal.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 cups water
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cups maple syrup
- 0.5 cups ketchup
- 0.25 cups brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups water or chicken broth (optional, for adjusting consistency)
Instructions
Rinse the dried navy beans thoroughly and remove any debris. Place the beans in a large bowl, cover with water, and let soak overnight, or for at least 8 hours.
After soaking, drain and rinse the beans. Transfer them to the slow cooker.
In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set it aside. Leave about 1 tablespoon of the rendered fat in the skillet.
In the same skillet, add the chopped onion and cook for 2-3 minutes, or until softened. Add the minced garlic and cook for 1 more minute until fragrant. Transfer the onion and garlic mixture into the slow cooker with the beans.
Add the cooked bacon to the slow cooker, ensuring it is evenly distributed.
In a medium bowl, whisk together the maple syrup, ketchup, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, salt, and black pepper.
Pour the sauce mixture over the beans in the slow cooker, then add the 6 cups of water. Stir everything together to combine.
Cover the slow cooker with the lid and set it to low heat. Cook for 8 hours, or until the beans are tender and the sauce has thickened. Stir occasionally if possible to prevent sticking.
If the sauce is too thick towards the end of cooking, add up to 1/2 cup of water or chicken broth to adjust the consistency.
Taste the beans and adjust seasonings if needed. Serve warm as a side dish or enjoy on their own with a crusty piece of bread.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 5975 mg | 260% | |
| Total Carbohydrate | 460.6 g | 167% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 176.9 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 7192 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
