Bourbon Maple Slow Cooker Baked Beans — The BEST baked beans ever! The flavors of bourbon, maple syrup, brown sugar, molasses, and BBQ sauce intensify and concentrate over time, and the resulting beans have incredible depth of flavor. Sweet with a bit of heat, robust yet smooth, and extremely satisfying!!
Slow Cooker Baked Beans Recipe
I had a craving for baked beans that hit me like a ton of bricks over Memorial Day Weekend. And these are the best beans that have ever passed my lips.
I was walking around my San Diego neighborhood, and the smells from neighborhood cookouts were wafting through the air, music was playing, people were laughing with beer bottles clanking, and the early summer evenings that stay light until 8pm reminded me of my childhood summers.
Because I grew up in Minnesota, summer was painfully short and each day was cherished. It meant as much time outdoors as possible and cookouts and grilling were an integral part. The nice thing about grilling was that it kept the mosquitoes the size of golf balls somewhat at bay.
Baked beans were always served at picnics and barbeques, and since I was never a meat eater, I made meals out of baked beans, corn on the cob, watermelon, and white grocery store-bakery sheet cakes. I’d like to get back to that diet, actually.
It’s funny how certain smells set off my cascade of memories, and I had to make bourbon baked beans. I had never made them before, but necessity was the mother of recipe development.
This is an easy and nearly work-free baked beans from scratch recipe. The only caveat is that it takes forever. Like 16 hours or so, but it’s just waiting around, no active work. They don’t call it a slow cooker for nothing. Set it and forget it.
I kept the recipe vegan, and free from garlic, onions, or added salt. Most baked bean recipes start out with bacon, pork fat, stinky spices, and enough sodium to make me retain water until Christmas. No thanks. You won’t miss one ounce of flavor or pig fat.
If you have another method for making homemade baked beans, use it. Bean recipes are like chocolate chip cookie recipes. Everyone has one, everyone thinks their family recipe is the best, and why another recipe isn’t as good or isn’t the traditional way. I happen to love everything about these slow cooker baked beans and wouldn’t change a thing.
After soaking the beans (overnight or for an hour, details in the recipe), and simmering them for about 45 minutes, the mostly-cooked beans go into a marinade that uses everything but the kitchen sink. Mix and match based on what you have.
The key elements include maple syrup, brown sugar, ketchup, mustard, molasses, vinegar, and bbq sauce. Bourbon is the other key ingredient and you’ll need a cup. As I poured 1 cup of Jim Beam into my Crock-Pot, it felt so wrong. But so right.
The beans simmer in their black hot tub for 12 to 16 hours. I set my slow-cooker to low and let them cook for 12 hours. I didn’t bother stirring them the entire 12 hours. When I checked them, the marinade had reduced and thickened, but was no where thick enough. Still pretty liquidy and soupy.
So I set my Crock-Pot to high, took the lid off, and let them simmer on the hottest setting for 4 hours. Between the increased heat and the evaporation from having the lid off, they thickened up considerably and were ready. If you’re having soupy issues, remove the lid and crank up the heat. Because slow-cookers and their cooking temperatures vary greatly, tinker with the settings as you see fit.
The beans are done when they’re tender, the sauce has thickened and the flavor is rich and robust, the smell in your house is driving you nuts, and you just can’t take it any longer. The beans are slightly sweet, with a touch of heat and tanginess. They’re tender, but not mushy.
The already robust flavors of molasses, maple, and bourbon become concentrated and are intense yet smooth. Although the sauce thickens, it’s still plentiful. I’m a sauce lover and made sure they stayed juicy and saucy.
They’ll make a bean lover out of even those who say they “don’t like beans.” I’ve never been so excited about beans in my life. It’s the little things.
What’s in Slow Cooker Baked Beans?
To make these Crockpot baked beans from scratch, you’ll need:
- Dry Great Northern beans
- Bourbon
- Maple syrup
- Barbecue sauce
- Light brown sugar
- Water
- Ketchup
- Mustard
- Molasses
- Olive oil
- Apple cider vinegar
- Worcestershire sauce
How to Make Baked Beans in a Slow Cooker
The prep work for these slow cooker baked beans begins the night before. You need to soak the dry beans in water overnight, then drain and rinse the beans the next day.
Then, simmer the beans in water for about 45 minutes. You want the beans to be tender, but not cooked through.
Once the beans are partially cooked, it’s just a matter of throwing everything into your slow cooker and letting it do all the work. Cook on low heat for about 12 hours, or until the beans are tender, the sauce has thickened and reduced dramatically, and the flavor is concentrated and robust.
Do I Have to Add Bourbon to the Baked Beans?
The finished bourbon baked beans do not taste like alcohol and all traces of alcohol are removed. There’s no way any traces survive 16 hours of simmering, and no one will get tipsy from beans. The bourbon adds wonderful richness and depth of flavor, and I can’t imagine the beans without it. Although I’m wondering how beans with tequila or scotch would be. I may have to find out.
If you have reasons to skip the bourbon, you may replace it with water; however, your beans won’t taste like mine and I loved everything about them.
Before Simmering for 16 Hours
16 Hours Later
How Long Do Baked Beans Last?
These Crockpot baked beans will keep airtight in the refrigerator for up to 1 week, and they actually taste better on days 2 and 3 as the flavors marry even more.
Can You Freeze Baked Beans?
I would anticipate finished beans could be frozen for up to 6 months, however I have not tested it so I can’t say for certain.
Tips for Making the Best Baked Beans
I used Great Northern beans to make this bourbon maple baked beans recipe, but dry navy beans will also work. Just make sure to use dry (uncooked) beans and not canned beans!
Likewise, you must use pure maple syrup in this recipe and NOT pancake syrup. Pancake syrup is essentially flavored corn syrup — not what you want in your slow cooker baked beans.
If you need to keep these slow cooker baked beans vegan, omit the Worcestershire sauce or substitute with Bragg’s Liquid Aminos or soy sauce.
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Bourbon Maple Slow Cooker Baked Beans
Ingredients
- 1 pound dry Great Northern beans, or navy beans
- 1 cup bourbon
- 1 cup maple syrup
- 1 cup barbeque sauce
- 1 cup light brown sugar, packed
- 1 cup water
- heaping 1/4 cup ketchup
- ¼ cup mustard, I used yellow, if using stoneground or dijon, consider using slightly less
- ¼ cup molasses
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce, omit if keeping vegan, or substitute with Bragg’s Liquid Aminos or soy sauce
Instructions
- Rinse and sort dry beans in a colander over the sink.
- Add beans to a large pot and cover with 8 cups water and let soak overnight (about 8 hours). OR to save time….
- …Use the 1 hour rapid soak method. Bring beans and 8 cups water to a boil. Allow beans to boil rapidly for 3 minutes, uncovered. Shut the heat off, cover the pot, and let stand for 1 hour.
- In either the overnight soak method or the 1 hour rapid soak method, drain soaking water and rinse beans well under running water in a colander over the sink.
- Return beans to pot, cover with 6 cups water, and allow to simmer on low heat for about 45 minutes, or until quite tender; cooked about 80% of the way. They’ll be transferred to a slow cooker where they’ll cook for 12+ hours so you don’t want them or need them to be totally done, but they shouldn’t be overly hard either (taste a few beans, you’ll know when you bite into them)
- While beans are simmering, combine all remaining ingredients in the slow cooker, and whisk to combine until smooth.
- After beans are done simmering, drain them, add them to the slow cooker, and stir.
- Cover and cook on low heat for about 12 hours (start checking at about 8 hours), or until beans are tender, the sauce has thickened and reduced dramatically, the flavor is concentrated and robust, and the smell in your house is intoxicating. If after 12 hours your sauce is still liquidy or on the soupy side, remove the lid, increase the heat to the highest setting, and cook uncovered until thickened to desired level (this took 4 hours for me; 12 hours covered on low and 4 hours uncovered on high, for 16 hours total). *
- Serve immediately.
Notes
- *Note – Because slow-cookers and temperatures vary greatly, you can tinker with the temperature settings as you see fit. You could possibly cook on medium for 10 to 12 hours, or cook on high for 8 to 10 hours, or do a combination of settings until your sauce has thickened and beans are tender.
- Beans will keep airtight in the refrigerator for up to 1 week, and taste better on days 2 and 3 as the flavor marry even more.
- I would anticipate finished beans could be frozen for up to 6 months, however I have not tested it.
- Take care all ingredients used are suitable for your dietary needs if keeping vegan and gluten-free, reading labels and selecting specific brands that meet your needs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these with Dewar’s scotch. They were fabulous!
So glad they were a hit with Dewar’s! Thanks for LMK & trying the recipe! I want to try with Dewar’s now too!
These are cooking in my kitchen right now! The smell is unbelievable…and the whole family is so excited to try them out!
Oh please let me know how they are! And yes, the smell is intoxicatingly wonderful! I know!!!! I hope you enjoy them as much as we did! Let me know!
Suggestions for a different brand of barbecue sauce? I’ve access to only the most basic brands at this way-out-in-sticks small town grocery store, don’t have time to order any shipped in, and need to start cooking tomorrow. Look for one with half the usual salt?? Thanks.
Just use a basic brand or whatever is available to you or your favorite. I simply used that one because I could as it was right there at my usual groc store; but I wouldn’t have gone out of my way for it, i.e. a special order. Just use what you have. And please LMK how your beans turn out!
I made these baked beans today for family. They were delisious! I doubled the recipe and all the ingredients with no problems. The only thing I did different was I omited the bourbon altogether. Wich meant i didnt need to take the lid of my crockpot to thicken the sauce. Still delicious!!
That is awesome that you made them and loved them. And you skipped the best part :) But I understand, it’s not for everyone. But good to know that doubling the recipe worked just fine and that because you omitted the bourbon, you didn’t need to bother with un-lidding your slow cooker. Thanks so much for the feedback and trying this recipe! I love field reports, but especially on recipes like this it’s extra helpful! :)
Ummm recipe pinned! I love beans and any slow cooker recipes. Definitely trying this next week.
Thanks for pinning and I just went to your website (love your URL) :) And those pics of you with the bike. And the blue water/backdrop…stunning! And you are one strong, tough cookie…whoa! Love it!
Oh my, this looks fabulous :)
LOVING these. Seriously, OMG. BAked beans are probably my favorite summer side dish ever. And they are SO much better homemade! The ketchup, the maple, the molasses, the brown sugar… you know the way to a girls heart! And yes, that girl is me… and yes, the way to my heart is beans. Pinning these too as I drool all over the screen. I want cosmic brownies for breakfast with a side of these, please and thank you. Great photography too – I could never shoot… beans. ;)
Knowing I had BEANS to shoot the day I made these, well, let’s just say I was a little nervous. My hat it off to ethnic food blogger who shoot beans, lentils, soft, dark, brown and often times mushy food…lol. Not easy! These actually weren’t horrible. I’ve had cakes that were worse.
And the sauce/marinade, Sally, it’s heavenly!! Best beans of my life, not kidding! Thanks for pinning!
I’m not much of a beans person but Jason is so I definitely need to make this for him. Plus, my slow cooker has not been used all year!
I had not used mine in about TWO years…whoops! :)
Another field report–these beans taste great (and are husband approved too)! I did a half batch because there are only 2 of us, and my crockpot is a taller, cylinder shape so I was worried about it being too full and not reducing enough. I thought about cooking them overnight, but knew I’d have a hard time staying asleep with yummy smells wafting into the bedroom! The sauce was thick, rich, and well balanced (neither too tomatoe-y or sugar-y per my husband)!
That’s awesome, Paula, that the hubs approves (I know you said he’s a bourbon fan!) and yes, I thought I was going to have trouble sleeping with the crockpot going (that’s why I can never dehydrate things – that thing is so loud and then the food smells!) but with the crockpot, there was SO much liquid in mine, I knew I’d be safe for 4 hours. That’s about as much sleep as I can fit in :) Anyway though, thanks for the field report and that the half batch worked perfectly and that the sauce was balanced. Thanks for trying these!
Wow does these beans look fabulous Averie! I just love slow cooker recipes!
Actually, as another alternative, both Annie’s Naturals and The Wizard’s brands make excellent vegan Worcestershire sauces. As a convert to vegetarianism, one of the my earliest missions was to find one for my veggie burgers. I’ve seen them in natural/organic sections of chain groceries or near the bbq sauces in Whole Foods, etc. As a former Lea & Perrins junkie, believe me when I say these will not disappoint.
Oh wow, very good to know about those 2 brands. I’m sure if I would have googled it, something would have popped up, but I didn’t even think to – and it’s great to have a first hand account and for someone to actually vouch for things. Thank you!
Looks great, but I’ll be feeding 50-75 next weekend and wonder about scaling…! I’ll make two batches, one recipe with bacon and yours…
Think this one would just doubling everything?
I personally would make two batches, separately, from start to finish. Yes, you’ll have to plan ahead by an extra day but the flavors actually get better in time, so no issue there. I just worry that 2 batches all at once in 1 slow cooker would be a ridiculous amount of liquid and it wouldn’t cook down and reduce properly. I’d play it safe and do it the way I wrote it, twice. Please LMK how it goes!
Well, unfortunately I need to cook a double of yours and then a double of another recipe with bacon, and I don’t have 4 cooking days! I need to do the veggie beans tomorrow and the bacon beans Friday for party Saturday…. So, I’m just gonna have to bite the bulleit (see what I did there?) and try 2 lbs of beans all at once. The crockpot is definitely big enough… but you’re probably right to worry about the volume of liquid.
So I may cut back on the liquid a bit, though, figuring this could be added in as I go if needed. Maybe cut back the bourbon and water by 30% or so? Who knows.
I’ll wing it. Hopefully not a disaster :)
Ok I would reduce the water then if I were you. The regular batch is 1 c water and 1 c bourbon. I would do 1 c water and 2 c bourbon. I mean, you could reduce the bourbon rather than the water, but…I wouldn’t :) And if for some reason they’re getting dry, you can always add more water. I think you will be fine honestly though! Please LMK how things turn out!!
I never have enough baked bean recipes being from the Boston area they are a staple! These look perfect and I’m sure they would get a double thumbs up at my next BBQ!
I am so excited to see this! I have been searching for a good and healthy vegetarian baked bean recipe for ages. I do have one question, do you think this would work with small red beans? My son is allergic to Navy Beans (can you believe it??? also soy, peanuts, etc) so I need a good alternative. Thanks so much!
Ugh that is too bad about your son having multiple food allergies. My heart goes out to you both for trying to find things that are suitable for him.
And yes, go for it with red beans. The recipe is made for a long simmering time so the sauce reduces. If you think the red beans would cook faster than navy beans, then you may want to initially undercook them a bit in the initial step after the soaking so that they don’t turn mushy after a 12-16 hour simmer, but I don’t know how their cooking time compares to a navy bean’s cooking time. Just something to keep in mind. LMK how they turn out!
So glad I found your blog! These look amazing. One of the things I miss most about the USA is grilling out! I think Memorial Day took a close second to Christmas in terms of missing home, hahah. These beans look amazing… I’ve tried making baked beans with maple syrup, but not bourbon! Definitely something I’m tackling when I get home this summer. Thanks for sharing :)
Best beans ever Averie!! WOW. I love baked beans – I must try these!