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Crockpot Maple Bacon Baked Beans

Crockpot Maple Bacon Baked Beans

iamwinfred
These Crockpot Maple Bacon Baked Beans are the ultimate crowd-pleasing side dish, where smoky thick-cut bacon and rich pure maple syrup slowly transform humble navy beans into a deeply flavored, creamy masterpiece. The slow cooker does all the heavy lifting, infusing every bite with layers of sweet, smoky, and tangy flavor while you go about your day—making this the perfect effortless dish for barbecues, potlucks, and holiday gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 320 kcal

Equipment

  • 6-quart slow cooker Programmable model recommended for automatic warm setting
  • Large skillet For cooking bacon and sautéing onions
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Colander For draining and rinsing soaked beans
  • Medium mixing bowl For whisking the sauce

Ingredients
  

  • 1 lb dried navy beans about 450g, rinsed and sorted
  • 8 slices thick-cut bacon chopped
  • 1 large onion diced
  • 3/4 cup pure maple syrup about 180ml
  • 1/2 cup ketchup about 120ml
  • 1/4 cup molasses about 60ml
  • 1/4 cup brown sugar packed
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • 4 cups water about 950ml, plus more as needed

Optional Garnish

  • fresh parsley chopped, for garnish

Instructions
 

  • Place rinsed navy beans in a large bowl, cover with water by at least 2 inches, and soak overnight at room temperature. Alternatively, boil for 2 minutes, remove from heat, cover, and let sit 1 hour; drain and rinse thoroughly.
  • Cook chopped bacon in a large skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate with a slotted spoon, leaving about 2 tablespoons of drippings in the pan.
  • Add diced onion to the skillet with the reserved bacon drippings and sauté over medium heat for 5–7 minutes until softened and translucent, scraping up any browned bits for extra flavor.
  • Whisk together maple syrup, ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and pepper in a medium bowl until the sugar dissolves and the mixture is smooth.
  • Lightly spray the slow cooker insert with cooking spray, then add the drained beans, cooked bacon, and sautéed onions. Pour the sauce over the top, add 4 cups of water, and stir gently to combine—the liquid should just cover the beans.
  • Cover and cook on low for 8–10 hours, stirring once halfway through if possible; check at 8 hours—beans should be tender but not mushy. If too thick, add ¼ cup water; if too thin, remove the lid for the last 30 minutes.
  • Taste and adjust salt, pepper, or maple syrup as needed, then let the beans rest on the warm setting for 30 minutes for deeper flavor. Serve hot, drizzled with a little extra maple syrup and garnished with fresh parsley if desired.

Notes

  • Bean soaking: Don't skip soaking—it ensures even cooking and helps reduce gas-causing compounds. Overnight soaking yields the creamiest results.
  • Canned bean shortcut: Substitute three 15-oz cans of drained, rinsed navy beans and reduce cook time to 4–6 hours on low.
  • No molasses? Substitute with additional brown sugar, honey, or dark corn syrup—the depth will vary slightly but it still works great.
  • Bacon tip: Use thick-cut applewood or maple-smoked bacon for the best flavor and texture; thin-cut bacon can disappear into the beans.
  • Vegetarian version: Omit the bacon and add 1 tsp liquid smoke plus an extra tsp of smoked paprika for that smoky depth.
  • Spicy variation: Stir in diced jalapeños or ¼–½ tsp cayenne pepper with the sauce for a kick.
  • Bourbon twist: Add 2 tablespoons of bourbon to the sauce for a rich, smoky-sweet depth.
  • Make-ahead tip: Assemble everything up to the crockpot step, refrigerate overnight, then start cooking in the morning—flavors meld even better this way.
  • Storage: Cool completely and refrigerate in an airtight container for up to 5 days, or freeze in portions for up to 3 months.
  • Reheating: Reheat on the stovetop with a splash of water to loosen, or microwave in short bursts, stirring between each.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 45gProtein: 14gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 18mgSodium: 480mgPotassium: 620mgFiber: 10gSugar: 22gVitamin A: 4IUVitamin C: 3mgCalcium: 8mgIron: 15mg
Keyword barbecue side dish, crockpot baked beans, maple bacon baked beans, navy bean recipe, slow cooker side dish
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