Slow Cooker Sweet Maple Baked Beans Recipes

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SLOW COOKER BAKED BEANS



Slow Cooker Baked Beans image

These beans taste like Boston Baked Beans. Yummy!

Provided by creamcheese5

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 14h

Yield 8

Number Of Ingredients 8

1 pound dry great Northern beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
½ cup molasses
⅓ cup packed brown sugar
1 teaspoon dry mustard
⅛ teaspoon ground black pepper

Steps:

  • The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
  • In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 53.8 g, Cholesterol 12.2 mg, Fat 12.2 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 4.4 g, Sodium 222.6 mg, Sugar 21.1 g

SLOW COOKER BOSTON BAKED BEANS RECIPE



Slow Cooker Boston Baked Beans Recipe image

Slow Cooker Boston Baked Beans - Simmered in molasses makes these Boston Baked Beans dark, sweet and rich in flavor. Tastier than canned beans any day!

Provided by DSTR

Categories     Side Dish

Time 10h5m

Number Of Ingredients 14

46.5 oz canned pinto beans, drained and rinsed (3 15.5 oz cans (or Great Northern Beans))
4 slices thick cut bacon, diced
1 large onion, diced
1/2 cup molasses
3 tablespoons maple syrup
3 tablespoons coarse ground mustard
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/2 cup brown sugar, packed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1-2 cloves garlic, minced
2 teaspoons apple cider vinegar

Steps:

  • Place the drained and rinsed pinto beans in the slow cooker crock. Add the bacon and onions.
  • In a medium-size bowl mix the molasses, maple syrup, coarse ground mustard, ketchup, Worcestershire sauce, dry mustard, brown sugar, pepper, salt, garlic, and apple cider vinegar.
  • Pour the sauce over the beans, onions, and bacon. Stir to combine.
  • Cook on low for 10 to 12 hours, stirring occasionally. During the last hour of cooking remove the lid to allow the sauce to thicken.

Nutrition Facts : Calories 302 kcal, Carbohydrate 53 g, Protein 8 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 769 mg, Fiber 7 g, Sugar 32 g, ServingSize 1 serving

SLOW COOKER MAPLE BAKED BEANS (VEGAN & GLUTEN FREE)



Slow Cooker Maple Baked Beans (Vegan & Gluten Free) image

These Slow Cooker Baked are super Easy to make and are great as a side dish to any meal. Great for BBQ's , potlucks and all your gatherings year round.

Provided by Stephanie

Categories     Appetizer/Side     Side Dish

Time 6h10m

Number Of Ingredients 13

1 lb. dried northern beans
1 medium yellow onion chopped
2 cloves garlic chopped
1/3 cup unsweetened ketchup
1/4 cup maple syrup
2 cups vegetable broth
1/2 cup filtered water
2 tbps. tomato paste
2 tbsp. apple cider vinegar
1/2 tbsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. dry mustard
salt & pepper to taste

Steps:

  • Pre-soak the beans overnight (at least 8 hours) in cold water at least 2 inches above the beans.
  • Discard soaking water, rinse beans and pick out any duds.
  • Place rinsed beans and remaining ingredients in slow cooker reserving salt & pepper till the end.
  • Stir to combine, cover and cook on High 6 hours until beans are tender.

HOMEMADE QUEBEC MAPLE BAKED BEANS



Homemade Quebec Maple Baked Beans image

Homemade baked beans can be enjoyed at breakfast, lunch or supper -throughout the year. This recipe for Quebec maple baked beans is truly that versatile. Also provided are cooking guidelines so that these baked beans can easily be made in your slow-cooker or oven. Make a batch of these great-tasting baked beans today!

Provided by Maria Vannelli RD

Categories     Main or Brunch

Time 8h10m

Number Of Ingredients 11

1 pound dry beans (navy, great Northern...) (2-1/3 cups)
water for soaking and precooking
1 medium onion
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
3 cups water (for cooking)
1 teaspoon salt
pepper to taste

Steps:

  • 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).
  • The next day, transfer the drained and rinsed beans again to a large pot.
  • Re-fill with water and bring to a boil.
  • Turn down the heat and simmer for about 45 minutes.
  • Remove from heat and rinse again.
  • Transfer the rinsed precooked beans to your slow cooker.
  • Add the rest of the ingredients, stir together and place the whole onion in the center.
  • 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.
  • Preheat oven to 225°F.
  • Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
  • Add the rest of the ingredients, cover and cook for approximately 6 hours.
  • Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

Nutrition Facts : ServingSize 0.5 cup, Calories 263 kcal, Carbohydrate 58 g, Protein 8 g, Sodium 525 mg, Fiber 10 g, Sugar 31 g

SLOW COOKER BAKED BEANS WITH HAM HOCK



Slow Cooker Baked Beans with Ham Hock image

A good, homemade recipe for baked beans. Serve with your favorite entree, or as a meal in itself.

Provided by Laura

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 6h

Yield 12

Number Of Ingredients 9

24 ounces dry white beans
1 pound ham hocks
1 onion, chopped
½ cup packed brown sugar
½ cup maple syrup
1 teaspoon salt
1 cup water
½ cup ketchup
2 tablespoons prepared mustard

Steps:

  • In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
  • Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 53.6 g, Cholesterol 25.7 mg, Fat 8.6 g, Fiber 8.4 g, Protein 19.4 g, SaturatedFat 2.9 g, Sodium 367.6 mg, Sugar 19.8 g

SLOW-COOKER SWEET MAPLE BAKED BEANS



Slow-Cooker Sweet Maple Baked Beans image

Enjoy this maple flavored baked bean side prepared in the slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10h30m

Yield 8

Number Of Ingredients 9

2 cups dried navy beans (8 oz), sorted and rinsed
10 cups water
3/4 cup water
1 medium onion, chopped (1/2 cup)
3/4 cup real maple syrup
3 tablespoons packed brown sugar
2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon ground ginger

Steps:

  • In 6-quart Dutch oven, heat beans and 10 cups water to boiling; reduce heat. Cover and simmer 2 hours; drain. (You are just precooking the beans; they don't have to be soft.)
  • In 3 1/2- to 4-quart slow cooker, mix beans and remaining ingredients.
  • Cover and cook on Low heat setting 8 to 10 hours or until beans are very tender and most of the liquid has been absorbed.

Nutrition Facts : Calories 200, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 26 g, TransFat 0 g

SLOW-COOKER VEGETARIAN MAPLE-SRIRACHA BAKED BEANS



Slow-Cooker Vegetarian Maple-Sriracha Baked Beans image

Vegetarian baked beans recipe that slow cooks to perfection right in your Crock Pot. Pure maple syrup and the spicy kick of Sriracha make them special - and absolutely delicious.

Provided by Kare for Kitchen Treaty

Time 15h20m

Number Of Ingredients 11

1 1- pound bag pinto beans
1 medium onion (cut into eighths)
1 bay leaf
Small handful of black peppercorns
1 cup pure maple syrup
1 cup ketchup
1/2 cup dark brown sugar
1 tablespoon Sriracha sauce for a nice subtle kick or up to 3 tablespoons for more heat
2 teaspoons vegetarian Worcestershire sauce
1 teaspoon ground ginger
1 teaspoon salt

Steps:

  • Rinse and sort the beans and add them to a large pan. Soak them in two quarts of cold water overnight. You can also bring two quarts of water to a boil, add the beans, and soak them for a couple of hours. Pretty much every bag of dried beans will have specific instructions for soaking.
  • After soaking, drain the beans, add them back to the pan and fill the pan with enough water to cover one or two inches above the beans. Place beans over medium heat. Add the onion, bay leaf and peppercorns. Bring to a boil, then reduce the heat to a low. Simmer the beans for about two hours, or until tender. Drain.
  • Add drained beans to Crock Pot. Add the maple syrup, ketchup, brown sugar, sriracha, Worchestershire sauce, ground ginger, and salt. Stir.
  • Cook on low for about 10 hours.

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