Slow-Cooked Maple Baked Beans
This dish features dried beans simmered slowly in a crockpot with a sweet and smoky maple glaze, resulting in tender, caramelized beans coated in a glossy sauce. The cooking process emphasizes low heat and patience to develop rich depth in flavor and a thick, appetizing consistency.
Equipment
- Crockpot
- Soaking bowl
Ingredients
- 1 pound dried white beans (such as cannellini or navy beans) soaked overnight or quick-soaked
- 1 cup maple syrup preferably pure maple syrup
- 2 tablespoons apple cider vinegar balances sweetness
- 1 teaspoon smoked paprika optional for depth
- 1 teaspoon cayenne pepper optional for spice
- 1 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water for soaking and cooking
Instructions
- Start by soaking your dried beans in water overnight or use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, then let sit covered for 1 hour. Drain and rinse the beans well.
- Add the soaked beans to the crockpot along with fresh water, enough to cover them by about an inch. Turn the crockpot to low and cook for 3 to 4 hours until the beans are tender but not falling apart.
- Drain the cooked beans, then return them to the crockpot or a mixing bowl. Add the minced garlic, maple syrup, apple cider vinegar, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat evenly.
- Transfer the seasoned beans back into the crockpot if removed, then pour in the water. Set the crockpot to high and cook uncovered for about 1 to 2 hours, stirring occasionally, until the sauce thickens and coats the beans with a glossy glaze.
- Check the beans for doneness; they should be tender with a rich, caramelized coating. If the sauce is too thin, cook a little longer with the lid ajar. Adjust seasoning with more salt or vinegar if needed.
- Serve the maple baked beans hot, spooned into bowls, with a fragrant, sticky glaze that’s both sweet and smoky. Enjoy this cozy dish with your favorite casual sides or as a hearty main.
Notes
For even richer flavor, add a pinch of smoked meat or a dash of liquid smoke before the final simmer. Store leftovers in the fridge; they reheat well and the glaze thickens overnight.