Baked Beans Recipe
Ready to tuck into a bowl of tender, smoky baked beans? This easy slow cooker Baked Beans Recipe delivers sweet, tangy comfort food with minimal fuss—and it’s vegetarian, healthy, and crowd-pleasing.
Instructions
- If using dried, cover them with water and soak 8–12 hours, then drain. (Quick-soak method: boil 2 minutes, cover 1 hour.)
- In a skillet over medium heat, sauté onion until translucent—about 5 minutes—then add garlic and cook 30 seconds until fragrant.
- Add sautéed onions and garlic, ketchup, maple syrup, molasses, mustard, vinegar, paprika, salt, pepper, broth, and liquid smoke.
- Cover and cook on LOW for 6–8 hours (HIGH for 3–4 hours), until beans are tender and sauce is thick.
- Check at the 6-hour mark: give it a stir. If sauce is too thin, cook uncovered for 30 minutes more. Taste and adjust seasoning as needed.
- Let rest for 10 minutes before serving. This helps the sauce cling to the beans.
Notes
• For creamier beans, stir in ¼ cup plain Greek yogurt or unsweetened coconut milk just before serving.
• If your sauce tastes flat, a small squeeze of lemon juice can brighten it up.
• Liquid smoke can be overpowering—start with a few drops and taste.
• I learned that adding vinegar at the end preserves its sharpness; adding it too early can mellow it out.
• Use a ceramic or stainless-steel slow cooker insert to prevent sticking and odd metallic aftertaste.
• If your sauce tastes flat, a small squeeze of lemon juice can brighten it up.
• Liquid smoke can be overpowering—start with a few drops and taste.
• I learned that adding vinegar at the end preserves its sharpness; adding it too early can mellow it out.
• Use a ceramic or stainless-steel slow cooker insert to prevent sticking and odd metallic aftertaste.
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