Slow-Cooker Maple Baked Beans

Slow-Cooker Maple Baked Beans


A traditional recipe of white navy beans stewed in a tomato-vegetable sauce that is sweetened with maple syrup. A great accompaniment dish that works well with many menus.

Slow-Cooker Maple Baked Beans

Ingredients                     Makes: 6 servings                 Time: overnight soak, 8 hours
2 cups dry white navy beans
2 cups vegetable broth   *see recipe below
1 large sweet onion, finely diced
1 bell pepper, finely diced
1 jalapeño pepper, minced
3 garlic cloves, minced
1/2 tsp sea salt
1/4 cup of purified water
6 Tbsp maple syrup
1 Tbsp regular yellow mustard
1 Tbsp apple cider vinegar
1 cup tomatoes, stewed

Soak beans overnight. Rinse the dried navy beans under water to wash away any debris. Transfer the beans to a large sauce-pot and fill with enough water to cover the beans by a couple inches. Put beans aside to soak overnight.

Soften beans with a hot water bath. The next day, drain and rinse the beans using a colander. Transfer the beans back to the pot and add enough purified water to cover them by an inch and then bring them to a boil. As soon as the beans begin to boil, remove from heat and cover with a lid; allow to rest for 30 minutes.

Prepare other ingredients. In the meantime while the beans are soaking, prepare the broth and vegetables. In a medium-sized sauce-pot, warm the vegetable broth over medium high heat until it begins to boil, then remove from heat and cover. Finely dice the sweet onion, bell pepper and mince the jalapeño pepper and the garlic cloves and then transfer to a bowl together.

Cook beans in broth and vegetables. After the beans have soaked in the hot water bath for 30 minutes, drain using the colander and rinse the beans again. Transfer the beans back into the large sauce pot. This time also add the vegetable broth, onions, garlic, peppers and sea salt to the pot. Bring the pot to a light boil and then reduce heat to low and simmer for 1 hour.

Prepare tomato mixture. After an hour has passed it is time to prepare the tomato mixture. In a medium-sized sauce pot heat up 1/4 cup of purified water over medium-high heat. When water is hot add the maple syrup and stir to combine. Next, add the apple cider vinegar, yellow mustard and stewed tomatoes and stir to combine. Then add the tomato mixture to the bean mixture and then simmer the bean mixture for 10 minutes longer.

Transfer mixture to a slow-cooker. Transfer the mixture to a crock pot and slow cook on low for 4 to 5 hours or until the beans are tender. Check the water level a few hours in, and if the beans need more water, add a little. Beans can be stirred a couple times, but should be fine to just cook.

Taste-test and final seasonings. After 4 to 5 hours of cooking the beans they should be tender, smelling delicious and covered in a thickened tomato sauce. Give them a taste test and add sea salt if needed. Beans will keep for five days refrigerated, enjoy.

Recipe shared by: J. Marshall

*Try our Vegetable Herb Broth recipe here!

Nutritional Information

  • Navy beans are an excellent source for the essential nutrients: Folate, Vitamin B1, Protein and Iron.
  • Tomatoes and bell pepper are excellent sources for the essential nutrient Vitamin C.

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