Baked Beans
This easy slow cooker baked beans recipe delivers sweet, tangy comfort food with minimal fuss. It is vegetarian, healthy, and made with pantry staples like molasses, Dijon mustard, and apple cider vinegar.
Ingredients
- 2 cups dried navy beans or two 15-oz cans, drained and rinsed
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1/3 cup ketchup
- 2 Tbsp pure maple syrup or dark brown sugar
- 2 Tbsp molasses unsulfured
- 1½ Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- 1 tsp smoked paprika or chipotle powder for heat
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper
- 1 cup low-sodium vegetable broth or water
Optional
- 1 tsp liquid smoke for extra smokiness
Garnish
- chopped parsley or scallions
Instructions
- If using dried beans, cover them with water and soak 8–12 hours, then drain. Alternatively, use the quick-soak method: boil 2 minutes, then cover for 1 hour.
- In a skillet over medium heat, sauté onion until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Transfer beans to the slow cooker. Add sautéed onions and garlic, ketchup, maple syrup, molasses, mustard, vinegar, paprika, salt, pepper, broth, and liquid smoke.
- Stir everything gently. Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours), until beans are tender and sauce is thick.
- Check at the 6-hour mark and give it a stir. If the sauce is too thin, cook uncovered for 30 minutes more.
- Taste and adjust seasoning with more salt or vinegar if needed. Let rest for 10 minutes before serving so the sauce clings to the beans.
Notes
Refrigerate in an airtight container for up to 5 days, or freeze in meal-prep bags or containers for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or simmer gently on the stove.
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