Slow-cooked baked beans featuring craft beer and Vermont maple syrup. A sweet and savory dish for gatherings or any occasion.

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Recipe Summary

prep:
20 mins
cook:
10 hrs 25 mins
additional:
8 hrs
total:
18 hrs 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.

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  • Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.

  • Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.

  • Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.

  • Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.

  • Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.

Nutrition Facts

321 calories; protein 11.2g; carbohydrates 46.8g; fat 9.4g; cholesterol 9.1mg; sodium 418.3mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/06/2020
I couldn't get pinto beans so I used all navy beans and it came out great. The only thing is I wish it was a bit thicker, there was more liquid than I like. Read More

Most helpful critical review

Rating: 3 stars
06/30/2020
Been baking beans from scratch since the early seventies. Two of the biggest reasons beans are reluctant to finish are the beans are old, and they don't like acid. Vinegar and molasses are both acidic. Try just a bit more baking soda, may help. Read More
10 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/05/2020
The flavor profile is excellent. I think this will be my go-to recipe for baked beans in the future. I used Guinness as the type of craft stout suggested was unavailable. I didn't do the quick soak in addition to the overnight soak. I just did overnight soak. For first half of cooking time, the slow cooker was on high, last part I turned it down to low. The beans were done in about 7 hours. I would like to try this in a Dutch oven, in the oven next time to see how they turn out. Delicious beans! Read More
Rating: 4 stars
06/29/2020
I am putting four stars on a sure basis, even if I have not done them. It really seems delicious, a variation of an old recipe. Can you do it in a regular saucepan? I do not have a slow cooker. Gustavo. Read More
Rating: 4 stars
07/06/2020
I couldn't get pinto beans so I used all navy beans and it came out great. The only thing is I wish it was a bit thicker, there was more liquid than I like. Read More
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Rating: 5 stars
08/26/2020
My family loves this recipe. I’ve made it twice. I did substitute bacon for the salt pork as we are not fans of salt pork. Read More
Rating: 3 stars
06/30/2020
Been baking beans from scratch since the early seventies. Two of the biggest reasons beans are reluctant to finish are the beans are old, and they don't like acid. Vinegar and molasses are both acidic. Try just a bit more baking soda, may help. Read More
Rating: 4 stars
07/05/2020
Pretty good, didn't change anything, beans were a bit runny for our taste so I had to drain liquid off and put beans on the stove a few minutes and they thickened up. Read More
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Rating: 4 stars
07/05/2020
I followed the recipe. Not the very best baked beans I've ever eaten, but definity better than canned! Recipe is easy and it doesn't dirty too many dishes, which is a plus. Read More
Rating: 4 stars
06/30/2020
I didn't have all the ingredients so I changed this significantly. I didn't have molasses so I used honey, I didn't have salt poke so I used thick bacon, I didn't have dried beans so I used canned garbanzo, black & kidney. I was too runny even with 3 table spoons of corn starch, so I made quinoa and did a Caribbean take on rice & beans. I added siracha for some kick. Wife and daughter came back for seconds. Read More
Rating: 4 stars
04/16/2020
These are absolutely delicious! The breakfast stout, molasses, maple, liquid smoke...they all combine perfectly to add so much depth of flavor. For the beer, I used Oddside Ales' Bluegrass Breakfast Stout (brewed with coffee, maple syrup, bacon and pecans). YUM! The only issue I had was the cook time. I let the beans soak for 9 hours (longer than stated) and after 5 hours in the slow cooker on HIGH (recipe states LOW), they weren't even close to softening up and they should have by that point bc of the HIGH setting. I transferred everything to a large dutch oven and put it in the oven at 275F, which took an additional 4 hours. Next time I'll just use the oven for the full cook time. Not sure what the issue was, I even bought beans that same day, as older beans can take longer to cook. This paired exceptionally well with smoked brisket and jalapeno cornbread! I'll definitely make this again! Read More
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