Can I use canned beans instead of dry beans?

Yes, you can substitute about 3 (15 oz) cans of navy beans, drained and rinsed. Skip the soaking step and reduce the cooking liquid to about 2 cups. Your cooking time will also be shorter—about 2-3 hours on high or 4-5 hours on low.

Why are my beans still hard after cooking?

Several factors can cause beans to remain firm, including bean age (older beans take longer to soften), acidic ingredients (like tomato paste), or hard water. For stubborn beans, continue cooking and consider adding 1/4 teaspoon of baking soda to help soften them.

Can I make this recipe in an Instant Pot?

Absolutely! Soak the beans as directed, then use the sauté function for the bacon mixture. Add beans and liquid, then pressure cook for about 35-40 minutes with a natural release. If beans aren't quite tender, pressure cook for an additional 5-10 minutes.

Is there a substitute for coconut sugar?

Brown sugar works perfectly as a 1:1 replacement. Maple sugar, date sugar, or even white sugar with a touch of molasses will also work well in this recipe.

Slow Cooker Healthy Maple Bacon Baked Beans Recipe

Description

A flavorful and healthy slow cooker maple bacon baked beans recipe, made with turkey bacon, maple syrup, and a blend of sweet and savory seasonings. Perfect for a hearty side dish or a comfort food treat.

Ingredients

Units Scale

Main Ingredients

1 pound dry navy beans
6 cups water

Sauté Ingredients

1 tablespoon olive oil
1/2 pound uncooked turkey bacon, diced
2 cloves garlic, minced
1 medium onion, diced

Sauce Ingredients

1/3 cup tomato paste
1/4 cup maple syrup
1/4 cup coconut sugar (or brown sugar)
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper

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Instructions

Soak the Beans: Place dry beans in a large pot. Add the water and cover. Let beans soak overnight.
Prepare the Beans: Drain the beans, but reserve 4 cups of water. Rinse the beans and set aside.
Sauté the Ingredients: Heat the olive oil in a large skillet over medium heat. Add the diced turkey bacon, minced garlic, and diced onion to the pan. Stir frequently until the bacon is crispy, about 5 to 10 minutes.
Make the Sauce: Add the tomato paste, maple syrup, coconut sugar, balsamic vinegar, Worcestershire sauce, chili powder, salt, and pepper to the skillet. Whisk until everything is incorporated. Bring to a simmer, then allow to cook for 2 to 3 minutes.
Combine Beans and Sauce: Add the rinsed beans and the reserved water to the skillet with the sauce. Stir to combine.
Cook in the Slow Cooker: Transfer the mixture to a slow cooker. Cover it and cook the beans on high for 4 to 5 hours, or until the beans are soft and the sauce begins to thicken.
Keep Warm and Serve: Once cooked, keep the beans on the ‘warm’ setting in the slow cooker until ready to serve.

Notes

For a vegetarian option, you can omit the turkey bacon or use a plant-based alternative.
If you don’t have coconut sugar on hand, brown sugar works perfectly as a substitute.
The beans can be soaked for at least 8 hours if you cannot let them soak overnight.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

Nutrition

Serving Size: 1/10th of recipe
Calories: 200
Sugar: 12g
Sodium: 450mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 9g
Cholesterol: 10mg