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Slow Cooker Baked Beans with Maple Syrup
Slow Cooker Baked Beans with Maple Syrup
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Slow Cooker Baked Beans with Maple Syrup

Preparation
10 MIN
Cooking
9 H
Sinking
12 H
Makes
8 to 10 servings
Freezes
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Ingredients

Preparation

  1. Place beans in large bowl. Cover with water and soak overnight at room temperature. Add water, as needed, so that beans are always covered. Rinse and drain.
  2. In a slow cooker, combine all ingredients. Cook for 8 to 9 hours on low, or about six hours on high. Adjust seasoning. 

 



Note

Beans will be better the next day, once they have absorbed all the liquid.

Comments

  1. Excellent and easy baked bean recipe. I love the ample quantity of maple syrup. My husband’s family were maple syrup producers for many years, and this recipe is as close to the family recipe as we can find. The house smells amazing while these summer away. I do add a quarter cup of molasses in addition to the other ingredients.

  2. Boil the beans at medium high on the stovetop after the overnight soaking for at least 30 to 40 min.. Transfer to slow cooker with remaining ingredients. For tastier beans I put 3 cups of chicken broth and 3 cups water instead of all water. I started the slow cooker at high for and hour and then lowered to Low for the remaking cooking time.

  3. Nice taste. Substituted BBQ sauce instead of Ketchup. The next time I make them, will cut down water in crock pot. Liquid was runny. Better to just cover beans with water instead of 6 cups. A recipe to keep

  4. Dans la recette anglaise de fèves au lard à la mijoteuse, au tout début, on lit "sinking" au lieu de "soaking". Est-ce intentionnel?

  5. I had no issues with the texture of the beans themselves...they turned out perfectly after soaking in cold water for about 30 hours and cooking for 8 hours on Low...but I felt the finished dish was somewhat bland, despite using chili sauce instead of ketchup. As well, the colour was too pale. The next time, I will take the advice of some of the other commenters here and incorporate some dark molasses.

  6. This recipe worked very well for me. I used 1/2 cup maple syrup and 1/2 cup cooking molasses instead of just maple syrup since my family likes a darker colored bean. I cooked on low and added the ketchup after about 4 hours since a book I have says that acidic ingredients added at the beginning can toughen the beans.

  7. I have been looking for a good maple "feve au lard" recipe, and I am hoping this will do the trick and be like the one my grandfather used to make. My questions is this: have you tried this recipe in the Instant Pot or other pressure cooker?

  8. I put half molasse half maple sirup, added some sambal oelek and these were the best beans I've ever had

  9. We've made this at least 5 times and love them! Never had issues with hard water or flavour. Get a nice baguette and enjoy!

  10. I expected so much more flavor. Soaked and then boiled beans first as most recommended by some. However just boring flavor. I will add more ingredient to spice it up but will not make a second time.

  11. This was a hit at my family's summer picnic held last weekend. I did take heed of Lorraine M's suggestion to boil the beans beforehand. I simply boiled it on the stovetop with the sitting liquid for an hour the next day. Once the beans softened, I added it to the slow cooker to cook on high for 6 hours with the remaining ingredients. I will definitely be making this recipe again. Thanks Ricardo and thanks to the other reviewers for their suggestions!

  12. I was wondering how best to convert my bean recipe from the bean pot to the slow cooker. This looks like the answer. Thanks!

  13. Like previous reviewers, my beans did not cook after 6 hours ...I had to add 3 more hours of cooking the next day! I can't say that I was blown over with the taste ...so I added about 1 cup of BBQ sauce then cooked it for the last 3 hours. It did come out very thick, so I added some water to thin it out! Once I made the changes, we enjoyed the dish very much!

  14. For hard beans - we discovered that you must soak and cook them in SOFT water - not hard water. We couldn't get soft beans for 3 or 4 tries after moving to the country on our own well... and so we started to investigate. Now cooking with soft water makes soft beans - just thought I would pass that along ...

  15. They were delicious! I used no bacon and only made half the recipe. I had no problem with the cooking time in my crockpot.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.