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Slow Cooker Maple Baked Beans


  • 1 pound dried beans (navy perhaps, though I used local Jacob’s Cattle beans)
  • 3/4 cup ketchup (I used organic)
  • 1/3 cup molasses
  • 1 medium onion, grated (local)
  • 1/4 cup maple syrup (local)
  • 2 teaspoons smoked paprika (I used Hungarian Hot Paprika)
  • 1 Tbsp Dijon Mustard

This is a recipe I found but adapted to my own taste. The original recipe had 1/4 cup brown sugar but I replaced that with maple syrup! Soak the beans overnight or for 8 hours. Place beans in slow cooker and fill with water, about 1-2 inches above the beans. Cook on low for 3 hours. Drain the beans, then put back in slow cooker. Add about an inch of water and the rest of the ingredients. Cook on high for about 3-4 hours or low for about 8 hours. I usually end up stirring it every hour (when cooked on high)  and leaving the lid open a little for the last hour in case the beans are too watery. These are amazing and very filling.




One Response to Slow Cooker Maple Baked Beans

  1. My Jacob’s Cattle beans are soaking now! Can’t wait to make these tomorrow! Thanks for sharing!

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