Homemade Maple Baked Beans from Scratch

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
• Let’s prep our recipe
• Slow cooker method for baked beans
• Dutch oven method for baked beans 
• Non-vegetarian version
• Nutrition note
• White bean recipes we love
• Recipe inspiration
• Recipe

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.

★★★★★ 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

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!