(1 votes, average: 5.00 out of 5)
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Really delicious baked beans. Can be prepared a day ahead to put in the crock pot the next morning. Recipe can be doubled or tripled for a crowd and cooked in a larger crock pot.
Difficulty: Easy
Servings: 10-12
Prep Time: 10-15 minutes, divided Cook Time: 8-9 hours, dividedIngredients
2 1/2 cups (dry) small navy or great northern beans
4 thick strips uncooked bacon, cut in 2-inch pieces
1 small onion, chopped
1/2 cup pure maple syrup
1/4 cup brown sugar, packed
1 teaspoon salt
1/2 teaspoon pepper
Directions
Rinse beans. Place in a large pot; cover with water. Bring to a boil. Turn off heat; cover and let sit for one hour. Drain beans and cover again with fresh water. Bring to a boil then cover and simmer for one hour.
Drain partially-cooked beans, reserving cook water. Place beans in a 3-quart crock pot. Add 2 cups of the cooking water and the rest of the ingredients.
You can put them in the crock pot right away or refrigerate and cook the next day. Cook in a crock pot on Low for 6-8 hours.
*If you use pepper bacon, you don’t need to add pepper. Adjust salt to taste.
Categories: Beans, Grains & Rice, Crock Pot, Other Side Dishes, Potluck
Submitted by: suzanne-mcminn on July 6, 2010
EmilyD says:
I’m making these beans right now. When will they start to golden up and change colour. The beans in your picture are brown. Mine have been in the crock pot about 2.5 hours and are still very white. I made a double batch, so I just doubled up on all the ingredients. 4 cups of the water, 5 cups of beans (dry), one cup pure maple syrup, .5 cup brown sugar, 2tsp salt, 1 tsp pepper…and i only put one onion in it.
On September 24, 2011 at 12:09 pm
Suzanne McMinn says:
Emily, I know this is a few days later (sorry!)–how did your beans come out? I’ve got these beans in the crock pot right now. I love them! Anyway, they do take on the color of the sauce to some extent, but 2 1/2 hours isn’t that far into the cook. I had to put mine on High today, actually–I made them in an older crock pot this time and after about 4 hours I realized they weren’t getting soft, so turned them up. I think this crock pot doesn’t get as hot as my other ones. Right now it’s been about 5 hours and the beans are a light brown (as in my photo on this recipe).
On September 27, 2011 at 4:23 pm
EmilyD says:
Hi Sally,
After about 5 hours the beans still weren’t darkening up and I was leaving for the pig roast in two hours. I’m not sure what I did wrong. I followed your recipe. I doubled it though. Anyways, I ended up taking the beans out of the Crock Pot and putting them on the stove. I added tomato paste to help thicken and to change the colour. I brought it to a boil and added clear jel, and some extra brown sugar and maple syrup. After it thickened up, I taste tested and they were great! So I put the beans back in the crockpot and went to the pig roast. Everyone really liked them!
On September 29, 2011 at 2:27 pm
EmilyD says:
Opps sorry I mean Suzanne!
On September 29, 2011 at 2:28 pm
Suzanne McMinn says:
Emily, I’m glad to hear it! That’s a good idea about adding the tomato paste and ClearJel to thicken. I’ll try that next time. Thanks!
On September 29, 2011 at 2:32 pm
cityMousE says:
I’m making these right now! This is the third time in a month I’ve tried baked beans in a crock pot, but the first time I’ve used your recipe. Already they taste fantastic, I must say. The other recipes from other sources (ie not this website) were way, way too sweet.
I am looking forward to dinner tonight! Thank you Suzanne.
On January 30, 2013 at 1:44 pm
cityMousE says:
Suzanne, this is a great recipe, thank you so much! I think I added too much liquid but I know they will thicken when they cool. So. Tasty.!!!
On January 30, 2013 at 9:01 pm
cityMousE says:
ps my granddaughter needed a measuring cup, so I gave her my Pyrex and guessed on the amount of liquid. Totally my responsibility. But! 20 minutes off the heat, and they are perfect. Mmmmm. Best EVER.
On January 31, 2013 at 12:03 am