An easy to make, crockpot baked bean recipe that actually tastes really GOOD!!. I find this recipe to be a nice balance of sweet and tangy, but as always – feel free to adjust ingredients to your personal preferences.
1. Healthy Crockpot Baked Beans Recipe
Ingredients
- 2 1/2 cups dried navy beans
- 6 slices nitrate-free bacon, cooked & crumbled (optional, omit for vegetarian)
- 2 red bell peppers, diced small
- 1 medium onion, diced small
- 1 large carrot, peeled and diced small
- 1 (15 oz jar) crushed tomatoes
- 1/4 cup pure maple syrup
- 3 Tbsps dijon mustard, OR 1 Tbsp mustard powder
- 3 Tbsps apple cider vinegar
- 1 tsp chili powder
- 1 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 bay leaves
- 3 1/2 cups water
Instructions
Soak your dried navy beans covered in water; let them soak for at least 6 hours or overnight, or follow package instructions for soaking.
Drain and rinse soaked beans thoroughly in a colander.
First, add your beans, bacon, carrot, bell peppers and onion into the crockpot. Next, add in crushed tomatoes, maple syrup, mustard and vinegar. Give it all a good stir then add in chili powder, sea salt, pepper and bay leaves.
Pour in water and stir well.
Cover with lid and cook on LOW for 10-12 hours, or HIGH for 5-6 hours.
Once finished cooking, discard the bay leaves. Taste and adjust sea salt and pepper according to your preference.
Serve your baked beans warm.
These baked beans stay well refrigerated for 3 days, or frozen for up to 2 months in sealed containers.
I love to have baked beans on toast – that’s how we ate them as kids all the time for dinner!. But they’re obviously mainly a popular BBQ side dish. So serve them up with some pulled pork in a bun or with BBQ chicken!
