Bourbon Maple Slow Cooker Baked Beans

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.

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) - The best baked beans and the easiest! Set it & forget it!

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.

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) - The best baked beans and the easiest! Set it & forget it!


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 baked beans. I had never made them before, but necessity was the mother of recipe development.

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) - The best baked beans and the easiest! Set it & forget it!

This is an easy and nearly work-free 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.

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) - The best baked beans and the easiest! Set it & forget it!

If you have another method for making 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 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.

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) Recipe at

The key elements include maple syrup, brown sugar, ketchup, mustard, molasses, vinegar, and Guy Fieri Bourbon Brown Sugar Sweet & Sticky BBQ Sauce. Since I was already using brown sugar and bourbon, and because his BBQ sauce had roughly half the sodium as any others I checked,  it was an easy choice, and I loved it. Highly recommended.

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.

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) Recipe at

The finished 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.

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) - The best baked beans and the easiest! Set it & forget it!

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.

Before Simmering for 16 Hours

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) Recipe at

16 Hours Later

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) Recipe at

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.

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) - The best baked beans and the easiest! Set it & forget it!

They’ll make a bean lover out of even those who say they “don’t like beans”. They’ve even begun to convert my husband, a lifelong bean hater.

In the meantime, I’ve never been so excited about beans in my life. It’s the little things.

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) - The best baked beans and the easiest! Set it & forget it!

Bourbon Maple Slow Cooker Baked Beans (vegan, GF) - The best baked beans and the easiest! Set it & forget it!

Bourbon Maple Slow Cooker Baked Beans (vegan, gluten-free)

These are the best baked beans I’ve ever had and the recipe is nearly work-free. If you’ve never made beans or made beans in a slow cooker, it’s so easy. You do have to have some patience, but the best things come to those who wait. The flavors of bourbon, maple syrup, brown sugar, molasses, BBQ sauce and more intensify and concentrate over time, and the resulting beans have incredible depth of flavor. They’re sweet with a bit of heat, robust yet smooth, and extremely satisfying.


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
1/4 cup mustard (I used yellow, if using stoneground or dijon, consider using slightly less)
1/4 cup molasses (use mild/light/medium, not dark/robust/blackstrap)
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce (omit if keeping vegan, or substitute with Bragg’s Liquid Aminos or soy sauce)


  1. Rinse and sort dry beans in a colander over the sink.
  2. Add beans to a large pot and cover with 8 cups water and let soak overnight (about 8 hours). OR to save time….
  3. …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.
  4. 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.
  5. 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)
  6. While beans are simmering, combine all remaining ingredients in the slow cooker, and whisk to combine until smooth.
  7. After beans are done simmering, drain them, add them to the slow cooker, and stir.
  8. 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). 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.
  9. Serve immediately. 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.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Have you ever made baked beans?

Fan of beans, in general?

These beans were right up my alley because I especially love the flavors of brown sugar, molasses, maple syrup, the tanginess of vinegar, and the sweet-with-heat. The depth of bourbon flavor just pushes them over the edge.

172 comments on “Bourbon Maple Slow Cooker Baked Beans”

  1. Mmmm…I love baked beans and your version looks delicious! This really puts me in that summer mood (this, and the fact that it’s 90 degrees today : )!

  2. I LOVE good Baked Beans and these look amazing! :)

  3. These look so good!! Jess from How Sweet It Is has a similar recipe I made once and it was my man’s FAV! I know we’ll like this too!

  4. Love this! Especially that you start with dry beans. I hate the canned stuff and so many recipes for baked beans call for cans of beans. Anyhow, pinning!

    • I couldn’t imagine posting a recipe for baked beans that started off with beans in a can :) And although I use beans in a can as a convenience item, i.e. chickpeas that I’ll blend into hummus, there are some beans that you just HAVE to make from scratch (i.e. baked beans!) Thanks for the pin!

  5. Great recipe to start off the summer months and entertaining with, Averie! So yummy!

    • Thanks, Sandy! And for stopping by! I appreciate it! I saw a pic of you in Heidi’s post about the Dole trip and I had to stay back here on the homefront at the last minute, but hope you had a blast! :)

  6. I don’t eat nearly enough beans in my life! Bourbon is made for baked beans, and I love how this recipe is done in the slow cooker. Set it and forget it!

  7. I JUST bought everything to make baked beens this weekend! with beer, of course. I LOVE the color you got on those, beautiful!

  8. Ok, cracking at you right now girl! First at the comment about nobody getting tipsy over beans. So true that every time you throw alcohol into a recipe, people get nervous about getting tipsy or having it taste like alcohol. My kids get nervous every time I make my vodka pasta even thought they know the vodka evaporates off. I also can totally tell your a Minnesota girl because Minnesotans love their baked beans. John loves his baked beans and come summer, he makes them all the time, and sadly, he is the only one that eats them. I’ve never been a fan, but will definitely show him this recipe so he can make a batch for his family when we head back to MN this summer.
    I hope all is going great with you and that you’re not too overwhelmed with the blog and cookbook. I’m honestly ready for summer and a chance to catch my breath. So tired lately and just need a vacation from all of the school hoopla. I know I will miss it all in about a month when the kids and I are staring at each other wondering what to do! xoxo, Jackie

    • every time you throw alcohol into a recipe, people get nervous about getting tipsy or having it taste like alcohol. <-- yes and I could hear the comments in my brain, so wrote that specifically! Even if you're not a bean fan (my hubs isn't either),try these. They may change your mind! My daughter has like 5 events at her school this week and next. She's 6. I had to pick and choose what I could attend. It would be a FT job going to all of them otherwise. I can relate :)

  9. The bourbon and maple sounds so good!

  10. Look at the depth of color and flavors here. Yum!

  11. Hi Averie!

    Looks absolutely delicious :) I have a question please if you would be so kind as to answer: the bourbon you use, do you heat it before actually adding it to the beans? I’ve seen it mentioned a few times (not on your blog) that alcoholic beverages should always be heated separately before adding them to the mix, have you ever heard anything about that and if so, what’s your take on it?

    Thanks, and please continue to upload such awesome pictures :)

    • No I didn’t heat it (what’s the point? I figure – if it’s going to be heated for 16 hours!) so just dumped it all in with everything else…glug, glug, glug, in went 1 cup. Whisk the mixture together and that’s that!

      And when cooking with alcohol, I never heat the alcohol first, THEN add it to the recipe. I just add it.

  12. Oh my only problem would be I will eat the whole pot of beans, I know I love me baked beans. I am so happy you made a recipe that did not contain pork fat! I love me some fats but not in my beans! give me lot’s of flavor with less salt… 16 hour is along time, but I know the flavors were amazing…

  13. I love baked beans! The combo of the brown sugar and maple syrup…oh my! Yum! Thanks for such a great recipe!

  14. These beans look so delicious. We have been meaning to get another crock pot and after seeing this recipe I am going shopping for one!

  15. I love baked beans and these look delicious!

  16. I never ate baked beans until I was an adult. I use many of the same ingredients and it is nice to have a heads up on the Guy Fieri sauce. I don’t have a slow cooker, though which would work really well for these. Thanks!

  17. After a lifetime of avoiding baked beans, I now love them! I love the idea of non-pork beans (I do love my bacon, but I don’t need it all the time…) with bourbon. Everything is better with bourbon!

  18. I am a sucker for the bean dishes…this looks incredibly delicious! The restaurant styled tofu is amazing too.

  19. Oh my – this calls for summer barbecue! LOVE baked beans. When I was a vegetarian, my favorite barbecue meal was a baked bean sandwich – yum!

  20. I am as much in love with that bowl as the recipe. I have always had beans the Indian way, which is in a spicy curry. This sounds delicious. Gonna try it for sure. :)

  21. So scrumptious! I recently made a baked bean and slaw sandwich with buffalo sauce in the beans but these look like they’d make up an even better version. I love making homemade beans, can’t go back now to the canned.
    Beautiful pics as usual ;0
    Have a great weekend Averie!

  22. Averie, I confess that I’ve never been a fan of baked beans. For some reason they remind me of what those huge, sluggish, ants might taste like. (Stress the word “might!” I honestly wouldn’t know!) :D

    My dislike of baked beans is probably because I’ve endured the mushy, too-sweet, bland, canned versions. This recipe looks like something I might actually love! Of course it helps to see them in such gorgeous serving bowls. :)

    • Well considering you’re not even a fan, I especially appreciate the pin. And based on your love of molasses, brown sugar, and that whole family of desserts, if a savory bean dish could be related to a dessert, this is the one!

  23. OMG. So, you know I LOVE bourbon, and baked beans are such a classic, this is a genius combo!!! I must make these very, very soon!!!

  24. Best beans ever Averie!! WOW. I love baked beans – I must try these!

  25. 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 :)

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