The Best Baked Beans (Slow Cooker Option Available)

These Baked Beans are sweet, smoky, saucy, and totally loaded with flavor. You’ve got crispy bacon, savory ground beef, maple syrup, brown sugar, ketchup, and just the right kick from mustard and vinegar. They’re the kind of beans that steal the show at BBQs and make people ask for the recipe before they even finish their plate. Yes, they take a little time, but most of it is hands-off, and you can make them in the oven or slow cooker. They’re perfect with grilled meats, burgers, or honestly just a spoon straight out of the pot.

Why You’ll Love Baked Beans

• Packed With Flavor: Made with bacon, ground beef, brown sugar, and maple syrup for a deep, smoky-sweet taste.
• Feeds A Crowd: Perfect for potlucks, BBQs, or big family dinners with plenty of servings.
• Hands-Off Cooking: Most of the cook time is in the oven or slow cooker, so you can set it and forget it.
• Freezer Friendly: Cools down and stores great for future meals or leftovers.
• Thick And Hearty: Not runny or watery. Just tender beans in a rich, sticky sauce that clings to every bite.

Ingredients Needed To Make Baked Beans

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Dried great northern beans
• Thick bacon
• Onion
• Ketchup
• Brown sugar
• Kosher salt
• Dry mustard
• Apple cider vinegar
• Apple juice
• Water
• Worcestershire sauce
• Maple syrup
• Liquid smoke
• Black pepper
• Ground beef

How To Make Baked Beans

1. Soak the beans overnight in the fridge, then drain and rinse.

2. In a large pot, after soaking the beans overnight, add fresh water about 2 inches above the beans and simmer on low heat for 1 hour until the beans are tender.
3. In a Dutch oven, cook the bacon and onion until the bacon is crispy and the onion is soft.
4. Add the ground beef and cook until browned.
5. Stir in the beans and all the remaining ingredients.
6. Cover and bake until the beans are tender and the sauce is thick.
7. If needed, add more liquid and bake uncovered a bit longer to finish cooking.
8. Let cool slightly before serving.
9. For the slow cooker version, cook the bacon, onion, and beef first, then transfer everything to the Crockpot and cook until the beans are soft and the sauce has thickened.

Commonly Asked Questions

Do I have to soak the beans overnight?

Yes, soaking the beans overnight helps them cook evenly and shortens the overall cook time. If you’re in a pinch, you can use a quick soak method by boiling them briefly and letting them sit, but overnight is more reliable.

Can I use canned beans instead of dried?

You can, but the texture will be much softer, and the flavor won’t develop the same way. If using canned beans, skip the soaking and reduce the cooking time significantly. You’ll also need less liquid.

What’s the best way to store leftovers?

Let the beans cool completely, then store them in an airtight container in the fridge for up to 4 days. They thicken as they sit, so you can stir in a splash of water or broth when reheating if needed.

How do I reheat baked beans?

Reheat them on the stovetop over low heat, stirring occasionally until warmed through. You can also microwave them in short intervals, stirring between each, or bake them covered at a low temp until hot.

Can I freeze baked beans?

Absolutely. Let them cool fully, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the oven.

What can I serve with these baked beans?

They’re great with grilled meats, burgers, coleslaw, or cornbread. They also make a hearty side for potlucks or a comforting main dish when served with rice.

Why do I need to cook uncovered at the end?

Cooking uncovered lets some of the excess liquid evaporate, thickening the sauce and intensifying the flavor. If your beans are still soupy after the covered bake, that last uncovered step makes a big difference.

Can I skip the ground beef?

Yes, the beef adds richness and extra protein, but you can leave it out if you prefer. The beans and bacon still pack a ton of flavor on their own.

Baked Beans

These Baked Beans are slow-cooked with bacon, ground beef, maple syrup, and apple cider vinegar for that perfect sweet and smoky flavor combo that makes every bite unforgettable.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Soaking Time 12 hours hrs

Total Time 14 hours hrs 45 minutes mins

Course Side Dish

Servings 8

Calories 370 kcal

Equipment

• Dutch oven or crockpot
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Bowl for soaking beans

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 ½ cups dried great northerners soaked overnight in the refrigerator
• 4 slices thick bacon chopped
• 1 onion chopped
• ½ cup ketchup
• ¾ cup brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons dry mustard
• 1 tablespoon apple cider vinegar
• 1 cup apple juice
• 4 cups water
• 2 tablespoons Worcestershire sauce
• ½ cup maple syrup
• ½ teaspoon liquid smoke
• ¼ teaspoon black pepper
• 1 lb 80/20 ground beef

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Instructions

 

• Prep and Cook Beans:

  Soak the beans overnight.

  After soaking the beans overnight, drain them and place in a large pot.

  Add fresh water about 2 inches above the beans.

  Cook the beans on low heat for 1 hour, or until they are tender but not falling apart.
• Make the Sauce & Combine

  In a separate large pan or Dutch oven over medium heat, cook the chopped bacon and onion until the bacon is crispy and the onion softens.

  Add the ground beef and cook until browned.

  Drain the beans, reserving the cooking liquid. Measure out enough cooking liquid so you have about 2 cups remaining; discard the rest.

  Add the soaked beans, 2 cups of the reserved bean cooking liquid, and all remaining ingredients (ketchup, brown sugar, kosher salt, dry mustard, apple cider vinegar, apple juice, Worcestershire sauce, maple syrup, liquid smoke, black pepper) to the pan with the meat mixture. Stir well to combine.
• Bake

  Preheat the oven to 300°F (150°C).

  Transfer everything to a Dutch oven or oven-safe dish, cover with a lid, and bake for 2 to 3 hours, until beans are tender and the sauce has thickened.

  Remove the lid and bake uncovered for the last 20 minutes to thicken the sauce further.
• Serve

  Let cool slightly before serving.

CROCKPOT VARIATION

• After soaking and draining the beans, cook bacon and onion in a skillet until bacon is crispy and onion is soft. Add ground beef and brown.
• Transfer meat mixture to Crockpot.
• Add soaked beans and all remaining ingredients. Pour in enough fresh water or apple juice to cover beans by 1–2 inches if needed.
• Cook on LOW for 6–8 hours or HIGH for 4–5 hours until beans are tender and sauce is thick.
• Remove lid during the last 30–60 minutes to thicken sauce if needed, stirring occasionally.

Notes

These baked beans freeze well. Allow them to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat as needed.

Nutrition

Calories: 370kcalCarbohydrates: 48gProtein: 17gFat: 13gSodium: 750mgFiber: 7gSugar: 25g

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These baked beans are one of those recipes that never lets me down. They’re sweet, smoky, and full of that slow-cooked flavor that makes people go back for seconds. I love that they’re easy to make ahead and freeze well too. Once you try them, you’ll want to keep a batch in the freezer at all times.