These easy slow-cooker baked beans are sweet, smoky, savory, and completely meat-free. Made with wholesome beans, maple syrup, molasses, tomato paste, and warm spices, they make a delicious side dish for potlucks, family meals, or summer gatherings.
Ingredients
- ⅓ cup dried minced onions
- 1 cup water
- 2 cloves garlic, minced
- ⅓ cup tomato paste
- 2 tablespoons molasses
- 2 tablespoons soy sauce
- 1 teaspoon dry mustard powder
- 1 teaspoon smoked paprika
- ¼ cup maple syrup
- 2 (15-ounce) cans navy beans or Great Northern beans, drained and rinsed
Directions
- Combine the sauce. Add the dried minced onions, water, garlic, tomato paste, molasses, soy sauce, mustard powder, smoked paprika, and maple syrup to the crockpot. Stir until well combined.
- Add the beans. Gently fold in the drained and rinsed beans, making sure they are coated with the sauce.
- Slow cook. Cover and cook on HIGH for 3–4 hours, depending on your slow cooker. Stir once or twice during cooking if desired.
- Serve. When the beans are hot and the sauce has thickened, stir and serve warm.
Yield
Approximately 4 cups
Serving Suggestion
These smoky maple baked beans are perfect alongside veggie burgers, grilled vegetables, roasted potatoes, or your favorite whole-food, plant-based dishes.
Recipe Notes
Pro Tip: For faster cooking, add boiling water to the slow cooker instead of room-temperature water.
Lower-Sodium Option: Use low-sodium soy sauce to reduce the sodium content.
Save Money: Skip the canned beans and cook your own! Soak dry beans for 8 hours or overnight, then place them in the Instant Pot steamer basket. Cook on High Pressure for 7–10 minutes, depending on your preferred tenderness. Use the cooked beans in the recipe and freeze the rest for later use.