Crock Pot Baked Beans

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I just love crock pot meals.  I am more of a baker than a cook, so I tend to make my cooking recipes super easy.  I have had a lot of requests lately for toddler friendly recipes.  This is one!  When I was a little girl, my favorite meal was baked beans.  Of course back then, I ate the pork and beans in a can.  No pork in this, but I promise it is delicious! I also have my Healthy Toddler Crackers.

baked beans watermark

Crock Pot Baked Beans

3 cups dried pinto beans (soaked overnight)
1/2 large sweet onion diced
1 cup tomato paste
3 cups veggie broth
1/4 cup Wholesome Sweeteners coconut sugar
2 T maple syrup
1 T blackstrap molasses
1/2 tsp dry mustard
1 tsp garlic powder
1 apple cored, peeled and diced

Soak the beans overnight. In the morning, add all the ingredients to the crock pot.  Cook on high for the first hour and turn down to low for an additional 3 hours. You can cook it longer if you like. The longer it cooks, the more the flavors develop. This made at least 4-5 servings. You can eat it right away, store it for later, or even freeze it.  Enjoy!

42 thoughts on “Crock Pot Baked Beans

  1. I’ve been looking for a clean baked bean recipe forever and this sounds wonderful! I would like to make this for a cookout later today, so do you think it would be ok with sodium free canned beans? I also don’t have coconut sugar. Would sucanat be a good substitution?

  2. can’t wait to try these. can I use all maple syrup instead of the molasses? the apple sounds delish… why the apple?

    • If you want to omit the molasses, you can just add an extra tablespoon of maple syrup. I added the apple because I was trying to attain the sweetness of traditional baked beans without adding a ton of sugar. Adding the apple did the trick! :)

  3. You’re a total rock star, Melissa! My three kids all LOVE baked beans! I love the crock pot — newly for beans! Our first regular use for beans was refried beans — http://fresh-you.blogspot.com/2013/02/lucky-seven-sweet-things-about-dried.html I didn’t even know that baked beans were also made from pinto beans! Thank you for your genius! The blueberry tart looks wonderful, and the crackers you made are such a super idea! Way to go! I love how you think with food! Have a great night!

    Colleen :)

  4. These look awesome! What bean would you recommend that I could use instead of pinto? I have canellini, red kidney, adzuki or chick peas. Pinto beans are hard to find in Australia!

      • Have been meaning to get back to you about this…I made this one freezing cold Sunday here in Melbourne and thoroughly enjoyed these for my dinner that evening. it was like the ultimate savoury comfort food! I froze the rest in batches and it really hits the spot on a cold night! Baked beans are not an Aussie type thing like they are in Boston (shamefully we get them in cans here and thats about it!) so I was surprised just how much I enjoyed them! I will definately make them again!

  5. I’m just catching up on my reading after the weekend. This looks good. I love the convenience of crock pot meals!

    I have a question. I saw your post on Facebook that you put spinach or kale in all of your smoothies. I started doing that too about 3 months ago, but I’ve heard you should vary your greens. The problem is…nothing else tastes good in a smoothie! Other ways, but not in a smoothie… My question is, have you noticed any problems that may come from having too much spinach or kale? I’m hoping it will be okay to have one or the other almost every day.

    • I usually add spinach or kale to my smoothies. Sometimes I will do celery or parsley, but mostly spinach and kale. I have never heard that it’s bad to have too much spinach or kale. I know some raw veggies, like beets and carrots, are bad if eaten in too large of quantities. Every day I will juice greens and put them in my smoothies and I feel great.

  6. After soaking overnight, do you drain off the water or retain it for cooking? The directions on my pinto bean package says to soak 1 cup beans with 4 cups water overnight. Drain, rinse, add 4 cups water per 1 cup beans and cook. Is this correct for your recipe as well? I’m not well versed in dried beans, but would like to learn due to cost and BPA’s in the canned varieties.

  7. This looks really good! I don’t have dry mustard on hand :/ Do you have any suggestions? Or should I get some? Thanks :)

    • Thank you! You can omit, or get some at the store. It’s found at all grocery stores in the section with the spices.

  8. Great! I will make it without this time and next time I’m at the grocery store I will get some. Thanks for responding! Love your recipes :)

  9. Just put everything in the crockpot, I can’t wait to eat this later! It’s a perfect rainy day here in North Carolina for this dish. Thank you for all your great inspiring recipes!

  10. Since I’m using canned beans should I just cook these on the stove? I figure they wouldn’t need as long to cook. I should really be a better judge of these things.

  11. So this is on my meal plan for this week but after I read the comments it has left me a little confused. Once I have soaked the beans in water overnight I drain the water, should I be replacing the water that the beans were in and adding fresh to the crock pot or just the ingredients that you have listed above with the drained beans?

    • After you soak them overnight, drain them and throw them in the crock pot. No need to replace the water. Just throw the beans in the crock pot with the rest of the ingredients. I hope that helps clear up some confusion. :)

  12. I’ve always been a little confused about the soaking part. Do you need to soak them overnight in the refrigerator or on the counter?

  13. Is there a substitute for the coconut sugar that doesn’t impact flavor? (I don’t have any coconut sugar, and if there’s any easy replacement great)….if not I’ll go get some!

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