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.
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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!
Rosemary
We visited Canada a few years ago, and loved the maple baked beans. Never had them before, and not readily available in Australia. This recipe is fantastic. Made a double batch, used golden syrup instead of molasses as that is what I had in my cupboard. Added thick cut chopped up bacon for flavour and also a little extra tomato paste towards the end. Its a wonderful tasting simple recipe. Particularly valued the discussion about preparing the beans. I did have to cook mine longer in the slow cooker to get the right texture. Thank you Maria!
Maria
How wonderful Rosemary.
Thank you so much for taking the time to comment, truly appreciate it.
Frances
French Canadian, and this is the recipe I’ve been searching for! The perfect combination/measurement of ingredients, great instructions, turned out soooo good. I used a pork hock and the complimentary flavours worked so well.
Maria
Merci beaucoup Frances! These baked beans are a weekly occurrence… great any time of the day! Thanks so much for taking the time to comment, appreciate it!
Rick
Made this last week i loved them
I did add a drizzle more of maple syrop half way through the baking process in the dutch oven pot
I dont even really like beans nut this change my mind
Making it again tomorrow and was woundering if i add bacon should i pre cook it partially
Thank you
Maria
Thrilled to hear you enjoyed the Baked Beans Rick! I think the addition of bacon works well both ways… that being said, in my humble opinion, if you partially saute it and then add the bacon and the drippings to the slow cooker, you will probably get a better overall flavor. Thanks for stopping by, appreciate it.
Fran
I made and served those baked beans over the holiday period to my family and every body liked them and asked for second helpings.
It has become my favorite baked beans recipe and I will make it again and again.
Maria
Thanks so much for sharing Fran!
Elaine M Lalonde
your recipe is excellent . My husband that dosen’t usually eat baked beans said they were very good .When I asked him to try them, Thank You very much for a wonderful recipe its a keeper,
Maria
Thanks so much Elaine! Happy to hear you both enjoyed these Baked Beans. Thanks for taking the time to comment, appreciate it!
Leta Bagshaw
Love this recipe..Will forever make this one..We loved it
Maria
Thanks so much, Leta! Thrilled to hear you are enjoying this recipe for baked beans. Thanks for taking the time to comment, appreciate it!
Kathleen
Hi Maria, I have made these beans previously and really enjoyed them but I can’t recall if you add the 3 cups of water to the slow cooker or if you add it during the pre-cooking. Thank you
Maria
Hi Kathleen, add the 3 cups to the slow cooker when baking the beans. Thanks so much for stopping by!
Kathleen Brennan
Thank you so much Maria. Just love these baked beans
Maria
My pleasure Kathleen! Thrilled to hear you enjoyed these baked beans. Thanks so much for taking the time to comment, appreciate it!
Dan Villamere
Good recipe. Thanks
Maria
Glad you enjoyed it Dan. Thanks for the feedback, appreciate it.
Nancy StJean
Reminds me of my childhood, waking up to the aroma of canadian baked beans…this recipe definitely filled that void…my mom (French Canadian) always brought the baked beans to every family party and returned the pot back home empty…delicious!
I inherited the bean pot, but didn’t have the recipe…
This recipe taste the same…I know mom always added a splash or two of pickle juice and salt pork chunks ..I will have to try that next time…
The bean pot will be back in use again. Very good recipe…thanks
Maria
How wonderful Nancy! I am truly thrilled to hear this. I have never heard of adding pickle juice, thanks for sharing. I must also try this 🙂 Thanks so much for taking the time to comment, appreciate it!
Anthony E
Really good recipe. I made my own salt pork belly and added a couple of generous slabs to the pot while it cooked. This will be my go-to bean recipe for sure!
Maria
Thanks for the feedback Anthony, appreciate it! Thrilled to hear you enjoyed these baked beans, we love them as well!