Homemade maple baked beans can be enjoyed at breakfast, lunch or supper -throughout the year. This recipe is truly that versatile. I also include cooking guidelines so that they can easily be made in your slow cooker or Dutch oven. Make a batch today!
I was raised in Montreal’s Italian neighborhood – tomatoes growing in small backyard gardens, Sunday lunches lasting an entire afternoon; those sorts of things were commonplace.
Growing up in Montreal also meant that I had the privilege of being exposed to many wonderful French Canadian food traditions, such as this recipe for maple-baked beans.
Any Quebecker will tell you that baked beans, also known as fèves au lard, are an integral part of any sugar-shacking experience in the spring.
But these baked beans can easily be enjoyed at breakfast, lunch or supper and throughout the year. They make one of the best side dishes, especially when served alongside this finger-licking recipe for Bar-B-Barn Ribs.
This easy baked bean recipe is so versatile that it can easily be adapted for your meatless Monday lineup. I have also provided you with cooking guidelines to make it in your slow cooker or Dutch oven easily.
Jump to:
Ingredients
- Dry beans: Either navy beans or great northern beans are great. For the best texture, use the freshest dry beans possible.
- Water: Used for soaking and precooking the beans to soften them before the final cooking step.
- Medium onion: This adds flavor and texture to the baked beans. I like to chop it before combining it with the rest of the ingredients. For an extra flavor-boosting step, try sautéing it before adding it to the slow cooker or Dutch oven.
- Pure maple syrup: Provides sweetness and a distinct maple flavor to the baked beans.
- Brown sugar: Adds sweetness and richness to the dish, complementing the maple syrup.
- Unsulfured molasses: This contributes a deep, rich flavor and sweetness to the baked beans.
- Tomato paste: Adds a tangy, slightly acidic flavor and helps to thicken the sauce. In a bind, I have used ketchup with great results.
- Dry mustard: Adds a subtle tanginess and depth of flavor to the baked beans.
- Water: Additional water is added to cook the beans and finally create the desired dish consistency.
- Salt: Enhances the overall flavor of the baked beans.
- Pepper: Adds a hint of spice and complements the other flavors in the dish.
Let’s prep our recipe
When preparing any recipe for baked beans, you will immediately notice that the prep time is minimal compared to the idle time and that it all starts with a good soak.
Before you soak your beans, it is important to
- rinse and sort them;
- remove any shriveled or discolored beans and
- remove any small rocks or debris.
There have been different opinions regarding the necessity of soaking your dry beans. In my humble opinion, providing your dry navy beans with an overnight soak will allow you to reduce the total cooking time.
Furthermore, filling a bowl of beans with water takes a couple of minutes, and then it can be left to soak overnight on the counter. The overnight room-temperature soak can take anywhere from 8 to 12 hours. Ensure you submerge your beans with at least two inches of water, as they will absorb much water.
For this recipe, we need one pound of dry white beans. As you can tell from the above photo collage, the beans have easily doubled in size.
The next preparatory step, which is also highly debatable, is precooking the beans. Some will argue that this step is unnecessary since the beans will cook for a long period. Once again, I will share the method that works for me.
After the overnight soak, I drain and rinse the beans. I then transfer them to a large pot, fill it with enough water to cover the beans, and set it to simmer for about 45 minutes. After that, I drain them, and they get another rinse. The beans are now ready for the final step.
Slow cooker method for baked beans
- Combining Ingredients: Transfer the precooked beans to your slow cooker. Add the remaining ingredients, including 2-3 cups of water, and stir to combine.
- Slow Cooking: Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, add some water.
- Check for Doneness: After the specified cooking time, taste the beans. They should be tender but not mushy. If necessary, continue cooking until the desired texture is achieved. Adjust seasonings.
These crockpot baked beans can be served immediately or refrigerated and reheated the next day. The flavor improves the longer they stay in the fridge.
Dutch oven method for baked beans
The Dutch oven method for baked beans involves cooking beans in a heavy, thick-walled pot called a Dutch oven. Here’s a summary of the process:
- Preparation: As described in detail in the previous section, the beans are drained and rinsed after an overnight soak. The pre-cooking step, also described in the previous section, is optional.
- Combining Ingredients: Combine the soaked beans with the rest of the ingredients in a large Dutch oven with 2-3 cups of water. On the stovetop, bring the mixture to a boil.
- Slow Cooking: After boiling, reduce the heat to a simmer and cover. Cook the beans slowly over low heat up to 4 hours, allowing the flavors to meld and the beans to become tender. Taste for doneness.
- Adjusting Consistency: Stir the beans occasionally throughout the cooking process. If needed, add additional liquid to prevent them from drying out.
- Baking (Optional): During the last 30 minutes of cooking, transfer the pot to the oven preheated to 325°F (160°C). Baking the beans in the oven without a cover helps achieve a nice golden color.
- Taste for Doneness: Once the beans are tender and the flavors have developed, remove them from the heat.
Serve these Dutch oven-baked beans immediately, or refrigerate them to enjoy later.
Non-vegetarian version
I prefer to make a vegetarian version of this recipe for baked beans. However, I have been known to throw in some Italian pancetta or Canadian smoked bacon. The final product is creamy and smokey… just perfect as a main, as a side or even to top off those potatoes!
Nutrition note
There is nothing healthier than eating a bowl of baked beans. This low-calorie food is high in fiber, which keeps your intestines working properly; it’s also a great protein source, promoting healthy muscle tissue. As a bonus, it even has a low glycemic index. These are just a few benefits of baked beans [source: Pulse Canada].
White bean recipes we love
Recipe inspiration
As I have previously mentioned in other posts, I have an extensive collection of newspaper clippings from the Food section of the Montreal Gazette. I’ve adapted this recipe from one such clipping.
I’ve been making this vegan recipe for baked beans for decades and I guarantee it will become your new favorite comfort food!
It’s the best recipe for potlucks, picnics, or cozy family dinners, not to mention the perfect side dish for your BBQ.
I hope you enjoy it as much as my family does.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Baked Beans recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Homemade Maple Baked Beans from Scratch
Ingredients
- 1 pound dry beans (navy, great Northern…) 2⅓ cups
- water for soaking and precooking enough to cover the beans
- 1 medium onion chopped
- ¼ cup pure maple syrup
- ⅓ cup brown sugar
- 2 tablespoons unsulfured molasses
- 2 tablespoons tomato paste in a pinch I have substituted with ketchup
- 2 teaspoons dry mustard
- 2-3 cups water for cooking
- 1 teaspoon salt
- pepper to taste
Instructions
Rinsing and soaking the beans:
- Rinse and sort the beans; remove any pebbles or debris.
- Place the beans in a large bowl.
- Fill with water to submerge the beans with at least two inches of water.
- Soak overnight (8-12 hours).
Precooking the beans:
- The next day, drain and rinse the beans. Transfer to a large pot.
- Fill with water to cover the soaked beans and bring to a boil.
- Turn down the heat and simmer for about 45 minutes.
- Remove from heat, Drain and rinse.
Method for the slow cooker:
- Transfer the rinsed and precooked beans to your slow cooker.
- Add the remaining ingredients, including 2-3 cups of water. Stir to combine.
- Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
Dutch oven method:
- Once again, transfer the precooked beans to your Dutch oven.
- Add the remaining ingredients, including 2-3 cups of water. Stir to combine.
- Bring the mixture to a boil on the stovetop.
- Reduce heat to a low simmer and cover. Cook the beans slowly over low heat up to 4 hours until tender. Taste for doneness.
- Stir the beans occasionally throughout the cooking process. If needed, add additional liquid to prevent them from drying out.
- As an option, during the last 30 minutes of cooking, transfer the pot to the oven preheated to 325°F (160°C). Baking the beans in the oven without a cover helps achieve a nice golden color.
Video
Notes
Nutrition
I originally published this post on April 24, 2016, and republished it on March 7, 2018 and again on March 21, 2024, with updated content, photos, and a video. Thanks for watching and sharing!
Cameron
I saw the “Quebec maple beans” and decided to give it a try. I grew up in the West Island but my family left after the election in 77 and I still miss Montreal so any time I can find a good recipe I’m all for it. I was smoking a whole brisket and I was looking for some side dishes. I followed the ingredients to a “T” but altered the cooking time a bit. The brisket needed to smoke at 180 F for 8 hours and then 225 F for 3 hours. The beans were on the entire time in a covered 10″ cast iron pan and did not need any additional liquid. These beans came out with a slightly sweet and smokey flavour and were outstanding. Your recipe is a keeper.
Maria
Hi Cameron. Yes, that was a difficult period… I’m still here in Montreal. I am thrilled to hear that you enjoyed these baked beans. If I may suggest, I have another recipe that is a copycat version of the Bar-b-Barns Ribs. If you are familiar with this restaurant, you know these are finger licking good ribs. Hope you get a chance to try them. Thanks so much for taking the time share, appreciate it!
Amber
Made this for my work BBQ. Everyone absolutely loved it!
Maria
How wonderful! I am thrilled to hear this! Thanks so much for sharing Amber, appreciate it.
Amber
I made these for the first time ever making beans like this from scratch and they turned out good however so sweet and that is without adding the brown sugar, I can’t imagine using brown sugar that the recipe calls for as well. Maybe it’s just for my taste but my SO also commented on the sweetness and so I added some vinegar, tripled the tomato paste and some extra mustard to cut it down and it’s delicious. Next time I would half the maple syrup and omit the brown sugar again entirely:
Maria
Thanks Amber. Appreciate you taking the time to share your variation.
Jenny
Maria, Thank you for this wonderful recipe. I have made this numerous times now and shared the recipe with several people. This recipe has now replaced my other two go-to baked bean recipes. The molasses seemed a bit strong at first but the flavors blend and mellow to perfection overnight. I follow this recipe exactly and make it one day ahead. Everyone loves it and we didn’t miss the bacon like I thought we would. We have a vegan and three people with serious food allergies in our extended family. All of them can eat these beans if we use organic brown sugar. Thanks again!
Maria
My pleasure Jenny. I am so thrilled to hear this. These baked beans really do taste better after an overnight stay in the fridge. Thanks so much for taking the time to comment, appreciate it!
Cedar
Hello, I tried this recipe and it was a bit disappointing, I didn’t really like how it tasted like beans in watered down maple syrup. Guess I’m used to canned baked beans! Is there any way to thicken the liquid for next time I try making it?
Maria
I’m sorry to hear this Cedar. Just wondering if the cooking time should have been extended in order for the liquid to evaporate. This would also allow the flavors of the dish to become more concentrated. With this recipe, I also find that an overnight stay in the fridge creates a thicker mixture. Appreciate you taking the time to share your experience with this recipe.
Cedar
I didn’t notice much thickening while it was in the fridge, should I have stirred the beans every so often? I’ll try it again to see how it goes!
Maria
Thanks for getting back to me Cedar. No, not really necessary to stir the beans. It sounds like they could have cooked a little longer. Every slow cooker heats up differently… I would cook them a little longer… until the beans break down a little more allowing them to thicken. Anxious to hear how it goes 🙂
Phil Braido
This recipe is delicious I love them – the only thing I am going to change is cutting down the sweetness a little by adding a quarter cup of maple syrup instead of a third cup. Thank you so much for this recipe this is the first time I’ve made baked beans and everyone loves them ❤️❤️❤️
Maria
I am thrilled to hear you enjoyed these baked beans Phil. Thanks so much for sharing your experience with them.
Nella
Hi, I dont own a Dutch oven. Can I use a stainless steel pot in my oven or better yet can I cook this recipe on my stove top?
Looks really good, plan on making this for Easter!
Thank you!
Maria
Hi Nella, Stovetop is fine. Naturally you will cut down on the cooking time. Keep an eye on it and just keep adding water as it evaporates until the beans are cooked. These are actually better 24 hours after you make them. So, on the day you are planning to serve them, the only thing to do is gently heat them. Wishing you and your loved ones a Happy Easter!
Nella
Thank you so much for your quick reply. Love that I can cook these on my stove but love even more I can cook them a day ahead. Yay!!
Happy Easter 🐇🐤🐰💐
Nym
I love this recipe! It turns out perfect every time and is truly delicious!
Maria
I am thrilled to hear this Nym! Thanks so much for taking the time to comment, appreciate it!
Amy Whitney
I used this recipe ,We like them .I used Yellow eyed beans and a Medium Amber Maple Syrup.. I plan on making this recipe again with a Dark Maple Syrup.
Maria
That’s great Amy. Thanks so much for taking the time to share your experience with this recipe. Appreciate it!
Eric Klepinger
Hi Maria! I eat vegan and love to bake and cook. I searched many baked been recipes and your simple one resonated with me that most. I have started the process as I write this. My only question is I am unclear on what to do with the whole onion at the end of the baking process as nothing more is mentioned about it. Does it cook down and sort of fall apart in the beans? If not, does it get cut up and mixed in? Or, does it get discarded? I so appreciate your feedback and I am sorry if I missed something about it in the instructions, I have an old baked bean crock my mother used to use, and plan on baking them in that. Yippee! Thank you so much for the recipe and your time! Happy cooking!
Maria
Hi Eric, thanks so much for reaching out. I hope you are going to love these simple but tasty baked beans as much as we do.
The onion cooks down… I like to chop it up and eat it. Other members of the family do not particularly care for it. It really is up to you. I will update the post with more specific information. Thanks so much for pointing that out to me, appreciate it.
Oh, those old crock pots are the best! I am sure you have so many wonderful memories. Thanks again for stopping by 🙂