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Maple-Baked Beans in the Crockpot

This dish features dried beans slow-cooked with pure maple syrup, creating a tender, smoky beans coated in a rich, sweet glaze. The beans develop a creamy texture and deep flavor profile, with a glossy appearance and aromatic smell. The slow-cooking method ensures a seamless blend of savory and sweet elements in a hearty final dish.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 cup dried navy beans soaked overnight or quick-soaked
  • 4 cups water for soaking or cooking
  • 1/2 cup pure maple syrup for sweetness and glaze
  • 1 tablespoon Worcestershire sauce adds savory depth
  • 1 teaspoon smoked paprika for smoky flavor
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground

Equipment

  • Crockpot
  • Large pot

Method
 

  1. If using dried beans, rinse and soak them overnight in water, then drain, or quick-soak by boiling for 10 minutes and draining.
  2. Place the soaked beans in a large pot, cover with fresh water, and simmer until tender, about 1 hour.
  3. Drain the cooked beans and transfer them into the crockpot, spreading them out evenly.
  4. Add the maple syrup, Worcestershire sauce, smoked paprika, salt, and black pepper to the beans in the crockpot.
  5. Stir everything gently to coat the beans evenly with the sauce and spices.
  6. Cover the crockpot with the lid and cook on low for about 4 hours, until the beans are deeply flavored, tender, and the sauce has thickened to a glossy consistency.
  7. Open the lid and give the beans a gentle stir — they should be sticky and shiny, with a rich aroma of sweetness and smokiness filling your kitchen.
  8. Serve the maple-baked beans hot, spooned into bowls, enjoying their tender texture and complex flavor profile.