Classic Baked Beans

Course Appetizers / Snacks, Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free
Occasion 4th of July, Canada Day
Nutrition 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time 2 hours
Cook Time 8 hours
Total Time 10 hours
Servings 10 servings


  • 2 1/2 cups navy beans dried
  • 1 pound bacon roughly chopped
  • 1 yellow onion diced
  • 3 cups water hot
  • 2 tbsp tomato paste
  • 2 tbsp sugar brown
  • 1/3 cup maple syrup
  • 3 tbsp mustard Dijon
  • 1 tsp salt
  • 1 tsp pepper ground


  1. Place the dry navy beans in a large pot with 6 cups of water or enough water to cover two inches above the beans.
  2. Cover and bring to a boil over high heat. Continue to cook for 5 minutes, then turn off the heat and leave the beans covered for 1 1/2 hours.
  3. Add the bacon and the onions to the bottom of a large crock pot.
  4. Drain the beans and discard the soaking water. Add the beans to the crock pot.
  5. Whisk together the hot water, tomato paste, brown sugar, maple syrup, dijon mustard, salt and pepper. Pour into the crock pot.
  6. Cover and cook on low for 8 hours

Recipe Notes

Simply omit bacon to make this recipe vegetarian/vegan.