New! Slow Cooker Baked Beans with Québec Maple Syrup

I remember so well the pantries of my childhood, my grandmother's and my mother's, stocked with several sizes of classic bean pots, along with molasses and maple syrup. Several times a year, the bean pots were dusted off and put to use, and then the aroma of bacon, molasses and maple would fill the house.

A few years ago, I bought my own bean pot at a flea market, but I was already accustomed to making beans in a roaster. It's an all-day project, and I like those. This time I wanted to try beans in a slow cooker.

On a trip to Québec City last fall, I purchased a small bottle of maple syrup at the market. Since then I have been waiting for a free day - a day with no meetings or obligations - so I could bake some beans. Luckily Mother Nature complied by providing yet another blizzard, just so I could make these.

Slow Cooker Baked Beans 

  • 2 1/2 cups pound dried navy beans 
  • 6 ounces thick-cut bacon slices, cut into small pieces
  • 1 medium sweet onion, diced
  • 2 1/2 cups water, plus more for soaking the beans
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup dark brown sugar, firmly packed
  • 1/8 cup maple syrup
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/8 teaspoon ground cloves

Soak beans in cold water - at least three inches - overnight. The beans should soak for at least eight hours, but I find that longer guarantees a faster cook time.

Drain the beans and place in slow cooker, along with cut-up bacon and diced onion.

Blend water, ketchup, mustard, brown sugar, molasses, maple syrup, vinegar and mustard in a large bowl. Whisk or stir briskly and then poor over the beans in slow cooker. I cooked mine on low for an hour, then turned the heat up to high for the remainder of the cooking time, which is at least 6 hours.

I check mine frequently, using a lot of spoons. I season with salt, pepper and cloves as necessary while cooking. You may need to add a bit more water during the process.

These are sweet beans. Today they will become part of this recipe which is one of my most popular recipes.


Anonymous said…
second to last ingredient: is that black pepper? also, are kosher salt and sea salt basically the same? I will have to try this. my favorite food is picnic food, especially if eaten next to the beach at Henes Park. favorite childhood memory.
Penny said…
I just had the slow cooker out yesterday to make a spaghetti sauce. Just may have to pull it out again for this. I have some Vermont maple syrup.
Unknown said…
Made this last week and what a great recipe. I let it Cook for 10 hours..yummmmmy.
Unknown said…
Made this last week and what a great recipe. I let it Cook for 10 hours..yummmmmy.

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