Baked Beans don’t have to be boring and from a can, Baked Beans in the Crock Pot takes a classic recipe to a whole new level!
After a whirlwind few weeks of family, non-stop cooking and calorie-packed holiday meals, I feel like it’s finally time to kick up my heels, relax and pick a simple, healthy recipe to feed the family. Whenever I’m looking for the path of least resistance in the kitchen, it usually means pulling out my crock pot. This time of year I’m making tons of crockpot recipes like Slow Cooker Chicken Chili, Crock Pot Lentil Veggie Stew, Mexican Pulled Pork Shoulder in the Slow Cooker and now these Baked Beans.
I ate a lot of Baked Beans as a kid, but they were almost exclusively prepared out of a can. Nothing wrong with that, but making these fresh, slow cooked, sweet white beans is a real treat that bears practically no resemblance to their canned cousins. And the taste? Whenever I make them my kids couldn’t be happier, so after the seeming non-stop parade of rich food over the holidays, I think we’re all finally ready for something a little bit more healthy as we head towards the New Year!
Baked Beans are a classic staple for any burger night you’ve got, or add them to your Super Bowl menu with some grilled hot dogs and all the toppings. These baked beans are the perfect balance of sweet and saucy, and did I mention they’re vegetarian? YUM! My kids could eat beans for every meal, they’re obsessed. If yours are too, try these Pressure Cooker Pinto Beans or Slow Cooker Black Eyed Peas.
Baked Beans tend to fly under the radar a bit at a potluck or barbecue, but this recipe will make your side dish the star of the show wherever you take it. As always, let me know what you think by tagging me on social media!
Baked Beans in the Crock Pot
Equipment
- slow cooker
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 pound small white beans
- 1 6 ounce can tomato paste
- 1/4 cup maple syrup
- 1/4 cup molasses
- 2 tablespoons dijon mustard
- 1 32-ounce box vegetable broth
- 2 cups water
- 2 teaspoons kosher salt
Instructions
- Heat the olive oil in a saute pan, add the onions and cook until soft, about 3-4 minutes.
- Transfer the onions to a crock pot, add the remaining ingredients and stir to combine.
- Cook on low for 8-10 hours or 4-6 hours on high or until the beans are tender.
The beans soak up so much liquid so without testing the recipe with canned beans I don’t feel I can give you an accurate recipe. You would be using less liquid since the canned beans are already cooked. 16 ounces of dried beans is about 4 cups of beans once they are cooked.
Hi Catherine, I am a big fan of weelicious.. like other reviews I have made slow cooker baked beans several times and had to throw them out because they never softened. I want to make these for a party and don’t want to risk them being not done. Can you tell me about how many cans of white beans would be the equivalent of a 16 oz bad of dried, and would I follow the rest of the recipe the same? Thanks!!