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!
Tanya
Made this past weekend in my slow cooker, and added a piece of salted porc fat with meat. Amazing recipe, will make again!
Maria
Thanks so much Tanya!
Rupert
Just wonderful !
Maria
Amazing!!! Thanks Rupert!
Jennifer Hill
Nice recipe. I noticed a few comments where people thought there might be too much liquid left in the final product. Recipes I’ve tried in the past suggested mashing some of the beans once everything is cooked and that thickens things up. I’ve done that and it worked.
Maria
Wonderful! Thanks for sharing Jennifer.
Shelley
Do you add the 3 cups of water to the oven cooking part, my husband thinks that was just for the boiling part, my look very wet.
Maria
Hi Shelley! Yes, the 3 cups is for cooking. It will slowly be absorbed by the beans. Depending on your slow cooker model, it can take up to 8 hours. Enjoy!
Linda Kippen
I made this recipe today and can only say I LOVE IT! Delicious.
Maria
Fantastic Linda! Thanks for sharing!
Kat
I am currently making this in my instant pot but on the slow cooker function. Several hours in and there is a lot of liquid? Is that normal? Do I just strain them after they are cooked discarding the liquid?
Maria
Hi Kat, every appliance performs a little differently. It might just take a little longer in yours. Do you have a low and high setting? If yes, I would use the high setting. Also, if you able to leave the cover ajar, some of the liquid can evaporate.
There should be a little liquid left at the end and this will be reabsorbed by the cooked beans… so I would not strain it. Let me know how it goes…
Kat
I removed the lid on the instant pot but since it is more a pressure cooker, I wondered if it would work. I then put the beans and juices into a dutch oven in my oven for probably another 3 hours and then it was perfect. Delicious. Thanks for sharing the recipe. Next time, I’ll just use the dutch over or get a real slow cooker.
Maria
Fantastic Kat! Glad it worked. Thanks again for taking the time to share, appreciate it!
Karen W
Guess we’re all cooking pots of beans during the quarantine 😊 I followed the recipe exactly, and they’re delicious. I’ve never precooked beans before. They seemed too soft after the precook, but they held their shape in the final product. I was also concerned they might be too sweet, but they weren’t. Even so, I will try cutting the brown sugar in half next time. I chopped half an onion and sauteed it before adding the beans and other ingredients. Cooked in a cast iron dutch oven.
Louise Rodgers
I am making this today, it has been cooking for5 hours and is very runny? Will it thicken?
Maria
Slow cookers are all a little different… I would leave the cover ajar so that some of the steam can escape… it should be fine. Thanks Louise.
Natalie
First time making this recipe and followed it exactly…turned out better than expected… Family LOVED it! Can’t wait to make another batch.
Maria
Fantastic Natalie! Thanks for sharing!
Brigitte
I love this recipe. I’ve made it a few times in my slow cooker. My son loves baked beans and this one is his favorite.
Maria
How wonderful Brigitte! Thanks for sharing!
Rado Burgess
I had cans of Cannellini Beans and because they are a variety of white beans, decided to use them. I took 2 cans, and nearly doubled the other ingredients that Maria had in her recipe. Turned out a bit too sweet! The molasses seemed to overpower the taste. Also, I did not have Dry Mustard, so I used Mustard Sauce instead. Next time, I will add whatever Maria has mentioned for 2 cans of beans equivalent, otherwise it becomes too sweet. Also, I was a little upset that my beans didn’t turn out to be golden because of possibly too much molasses. But then, I hardly ever get the recipe right the first time!
Maria
Thanks for sharing Rado!