I know I’ve posted a baked beans recipe before but THIS recipe is a maple variation which is absolutely to die for! I find a lot of maple baked beans recipes ask for WAY too much syrup and they often taste sickly sweet…This recipe is just the perfect amount of sweetness!
Maple beans happen to be my absolute favorite variation of baked beans. Given the choice between tomato, molasses or maple I will choose maple any day of the week! What does that tell you about me? I am a HUGE fan of living on the sweeter side of life.
And as an added bonus white navy beans are virtually fat free, packed full of fiber, protein, iron, ETC! A nutritional powerhouse folks!
I was craving these all week so I selfishly chose the maple baked beans as my Crockpot Chronicles edition! I hope you are OK with that!!
Maple Baked Crockpot Beans
6-8 servings (or less depending on how much you devour immediately )
1 pound dry white navy beans (or 4 cans drained and rinsed)
Water (for soaking the beans in)
2 cups prepared vegetable broth
1 1/2 cups water
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons dijon mustard
2 tablespoons honey
1/4 cup ketchup
1/2 cup pure maple syrup(or sugar free stuff if that suits your lifestyle better!)
In a large mixing bowl pour in the navy beans. Fill the large mixing bowl with water and soak the beans for 12 hours.
*Note-you can also use 4 cans of white navy beans that are drained and rinsed. If you choose to do this, you won’t have to cook your beans nearly as long in the slow cooker. Skip the bean boiling step if you are using canned beans*
Once the beans are done soaking, drain and rinse them.
Empty beans into a large sauce pan, fill with water and bring to boil for 10 minutes.
In a small mixing bowl mix together brown sugar, salt, dijon mustard, honey, ketchup, and maple syrup.
Drain boiled beans and add them to crockpot.
Pour maple mixture, vegetable broth and water into the crockpot and stir.
Cook beans on low heat for 7-8 hours adding water as needed if it boils off.
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