Despite it’s name, these baked beans are slowly cooked in a crock pot or slow cooker. The slow cooking process allows the beans to really absorb all the delicious flavours and spices. These slow cooker baked beans were a huge hit for my husband’s birthday party yesterday. And truly, nobody missed the meat! Not even some of my carnivorous family members. I made a huge batch since these were for a large gathering. Feel free to halve the recipe if you don’t want quite as many servings or leftovers. (However, I will say, there were NO leftovers or complaints about the portions!)
My husband made a request for baked beans for his birthday this year. Along with many other requests like guasacaca, key lime pie, grilled pineapple, guacamole etc…haha. So I pulled out my slow cooker and got to work.
This recipe was almost TOO easy.
The only key thing to remember is to pre-soak your beans the night before you want to make this. I soak mine for anywhere from 12-24 hours in a pot so I can easily cover them with its lid and leave out at room temperature until ready to drain and cook.
I absolutely love easy recipes like this. Just throw everything into one pot (in this case my crock pot), and step aside and let the magic work. No need to precook or saute anything. It’s just too easy! Is too easy a thing?
Once you’ve added all the ingredients, mix everything together to combine. Don’t worry if the beans look soupy before cooking them. The slow cooking process will slowly allow the beans to absorb all the delicious goodness. Do yourself a favour, and leave the house while these slow cooker baked beans are doing its thing. This way you won’t be tempted to open the lid because the smell alone will make you want to dive in before they’re ready.
- 900 g dry navy/white beans soaked overnight
- 1 yellow onion diced
- 3-4 cloves garlic minced
- 2 cups low sodium vegetable broth
- 4 tbsp tomato paste
- 2/3 cup maple syrup
- 1 tbsp prepared mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp paprika
- 2 tbsp smoked paprika
- 1/2 tsp cumin
- 2 tsp sea salt
- 1/2 tsp cayenne pepper for flavour, not heat
- Add all the ingredients to your slow cooker and mix well to get the tomato paste to combine. (You may combine the broth and tomato paste separately in a bowl fist if easier.)
- Cook on low for 10-12 hours, or on high for 5 hours.