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Slow Cooker Maple Baked Beans

September 7, 2015

By Kath Dedon


Slow Cooker Maple Baked Beans are really easy to make and they taste great! I adapted the recipe from Elise’s recipe for Slow Cooked Boston Baked Beans on Simply Recipes.

Elise uses the traditional molasses and brown sugar for her beans. I subbed pure maple syrup and maple sugar. I also added a teaspoon of vinegar when the beans were done for balance. I used sherry vinegar, but you could also use cider vinegar.

I loved how simple it was to get the beans going. I know I’ll be making these Slow Cooker Maple Baked Beans again. I might try subbing dry Colman’s mustard for the Dijon mustard next time.


Slow Cooker Maple Baked Beans


Slow Cooker Maple Baked Beans

(Adapted from Elise Bauer’s recipe on


(print the recipe)


Serves 8 – 10 as a side dish

1 pound dry navy beans

1/3 cup pure maple syrup (or molasses)

1/3 cup maple sugar (or brown sugar)

3 tablespoons Dijon mustard

1/8 teaspoon ground cloves

3 cups hot water

½ pound salt pork (can substitute slab bacon), rind cut off and cut into ½-inch to 1-inch pieces

1 medium onion, chopped (1½ cups)

1 teaspoon sherry or cider vinegar


1.Rinse the beans. Put them in a pot or a large bowl and cover with water so they are at least 2 inches below the surface. Soak overnight and then drain.

2. Combine the maple syrup (or molasses), maple sugar (or brown sugar), mustard, cloves, and hot water in a quart pitcher or bowl.

3. Using the fattiest pieces, put half of the salt pork in the bottom of the slow cooker. Layer half of the drained beans over the pork. Layer all of the chopped onion over the beans. Put the remaining beans over the onion and then top them with the remaining salt pork.


Ingredients layered in the slow cooker

Beans and salt pork


4. Pour the maple/water mixture over the beans. The beans should be just barely covered with water. Add a bit more hot water if they are not.


Maple/water mixture poured over the beans

Water added


5. Cook on Low for 8 hours, or until the beans are done. (The actual time could depend on how hot your slow cooker is, or how fresh the beans are. 8 hours was just right in my slow cooker.)

6. Stir in the vinegar and serve. Or you can cool, put it in a bowl, cover and refrigerate until the next day. Reheat and serve. Elise said it’s even better the next day.


5 Slow Cooker Maple Baked Beans


4 Comments leave one →
  1. September 7, 2015 6:27 pm

    Thanks for this recipe, Kath! These maple infused baked beans sound fabulous!

    • September 7, 2015 7:44 pm

      Thanks, Kim! Everyone enjoyed them at the day before Labor Day party I attended.

  2. September 19, 2015 5:54 am

    I’m sure these beans have a lovely, homey flavor.

    • September 19, 2015 7:15 am

      They were quite tasty. 🙂 Thanks for your comment, Frank!

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