These Slow Cooker Maple Balsamic Baked Beans pack a serious flavour punch with maple syrup and balsamic vinegar. They’re delicious whether you eat them cold or warm! Made with whole, gluten-free ingredients, these are a must-have for any outdoor barbecue.
A Healthier Baked Bean Recipe
Growing up, I always enjoyed canned beans with a cold summer meal or sandwich, but as an adult, I stopped buying them to avoid pre-packaged foods. It just never occured to me to make my own… until now!
One of the things I love about these Slow Cooker Maple Balsamic Baked Beans is that they are perfect cold, warm, or room temperature, so you can make a big batch and keep them in the fridge to serve with all your grilled meats for the week. Simple, easy, and no hard thinking about dinner required.
I wanted to make these baked beans using as many whole ingredients as possible, skipping things like ketchup and the extra fat from bacon that many recipes call for, but feel free to add them back in if you want. I have nothing against yummy bacon 😉
Ingredients for Maple Balsamic Baked Beans
- Dry Beans: You’ll need a mix of white kidney beans (or navy beans) and red kidney beans to make this tasty recipe.
- Tomato paste: Any brand of tomato paste works! This will add a nice depth of flavor.
- Balsamic vinegar: I originally planned to use apple cider vinegar, but balsamic adds an amazing flavor that I highly recommend. Feel free to swap it out for your favorite if you prefer!
- Maple syrup: Make sure you’re using real maple syrup, not pancake syrup!
- Brown sugar: Either light or dark brown sugar works great here. Go for your fav.
Tips for the BEST Maple Balsamic Baked Beans
- Stir everything together really well before you start cooking. This helps the tomato paste and cornstarch mix in so the sauce thickens up nicely and evenly.
- Try not to lift the lid while the beans are cooking! Every time you peek, heat escapes, which can mess with how the sauce thickens and the flavors blend.
- These beans are fantastic if you make them a day in advance. The flavors get even richer overnight in the fridge, and they taste even better the next day.
What to Serve with Maple Balsamic Baked Beans
Normally, I like to make a big batch of potato salad along with my baked beans. My BBQ Bacon Potato Salad or this Warm Maple Bacon Potato Salad would be fantastic!
As for protein, I highly recommend serving your beans with this Pork Tenderloin Recipe – so good! If you’re looking for another side, this easy Orzo Pasta is another delicious choice.
How to Store Maple Balsamic Baked Beans
Store any leftover baked beans in an airtight container in the refrigerator for up to 4 days. To reheat, microwave or warm on the stovetop until heated through.
These beans can also be frozen for longer storage. Just let them cool down completely, then place them into a freezer-safe container or bag. When ready to eat, thaw them in the fridge overnight, then reheat!
Healthier Slow Cooker Maple Balsamic Baked Beans
written by Ashley Fehr
Ingredients
- 2 cans white kidney beans or Navy beans, drained and rinsed
- 2 cans red kidney beans, drained and rinsed
- 1 can tomato paste, 156ml
- ½ cup balsamic vinegar
- 2 teaspoons minced garlic, or 2 cloves
- 1 ½ teaspoons salt
- ½ teaspoon dry mustard
- ½ cup maple syrup, not pancake syrup!
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 ½ cups water
- 3 tablespoons corn starch
Instructions
- In a 4-6 quart slow cooker, add the beans, tomato paste, vinegar, garlic, salt, mustard, maple syrup, brown sugar, and Worcestershire sauce. Stir.
- Stir together water and corn starch. Add to slow cooker and stir until combined.
- Cook on low for 8 hours — serve warm, room temperature, or cold!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Diana says
These baked beans look healthier and delicious! I would love to make them for a Labor Day bbq, but it’s short notice to cook them for 8 hours and take them in the slow cooker to where I’m going. Could I make any adjustments such as starting to cook them on the stove and transfer them to the slow cooker on low for the rest of the time, cook them on high for 4 hours, or 2 hours high and 4 hours low?
The Recipe Rebel says
Hi Diana! I’m sorry I am only seeing these now. I’ve only tested the recipe this way so I have no idea how long to change the cooking time if you wanted to start it on the stove. I do have an instant pot version: https://www.thereciperebel.com/instant-pot-baked-beans/ and a baked version: https://www.thereciperebel.com/maple-bacon-baked-beans/