Maple Baked Beans

by Angela (Oh She Glows) on July 1, 2010

Good afternoon!

Thanks for the great response to the Glo Canada sale! There is one 25% off coupon left if you still want to get your hands on one.

Last night, I was not feeling motivated to workout. I decided to just put on my workout clothes and see where they would take me!

After a few minutes of sitting at my desk in my workout clothes (ok, ok 30 mins), I decided that it was now or never. I knew I couldn’t eat dinner right before a workout, so I used my delicious slow-cooking dinner as my bait. I figured the quicker I worked out, the quicker I could have dinner.

It was perfect running weather outside. The sky was a crystal blue and the air was crisp and cool. I could smell BBQ’s wafting through the air. To make the run more interesting, I decided to go on a ‘Canada Day Eve Running Tour’ of the neighbourhood. I saw lots of Canada Day flags and lots of cotton-tail bunnies. Before I knew it, I had done 4 miles in about 35 minutes, with a strong, sprinting finish. I felt so good when I got home!

If you feel like skipping a workout, just put on your workout clothes and then decide afterwards! Odds are you will end up doing some type of activity.

Oh and dinner was sooooo worth the wait! I made one of my favourite Canada Day recipes- Maple Baked Beans. This was my first time making a vegan version and it turned out better than I could have imagined.


Canadian Maple Baked Beans

[Adapted from here]


  • 4.5 cups cooked navy beans (approx. 3 (15-ounce) small cans)
  • 1 large sweet onion, diced OR 1-2 green onions (I recommend sweet onions though)
  • 3-4 tbsp blackstrap molasses
  • 3 tbsp maple syrup
  • 2 tablespoons regular mustard
  • 2 tablespoons apple cider vinegar
  • 8 oz/1 cup canned diced tomatoes
  • 1 teaspoon fine grain sea salt
  • Handful of dried cranberries
  • Maple butter, to drizzle overtop OR pure maple syrup


Directions: Rinse and drain navy beans. Slow-cooker method: Add cooked and drained beans into the slow cooker. Chop the onion and place the onion, molasses, maple syrup, mustard, vinegar, salt, tomatoes, and cranberries (optional) into the slow cooker and stir well. (Alternatively you can also cook these on the stove top or baked in the oven!). Cook over high heat for about 4-5 hours (however they can be eaten after just a couple hours of cooking), or cook them on the lowest heat setting for 7-8 hours. Make sure to check the beans frequently as I am not sure if this mixture will burn. After scooping into bowls, scoop on a bit of maple butter or drizzle pure maple syrup on top. Serves 3-4.

This has to be one of the easiest recipes out there! Just toss everything in, stir, and cook!

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I think it goes without saying that the house smells amazing when this cooks! I used green onions instead of sweet onions because we have a little situation in our house right now…


We are currently being overtaken by green onions thanks to last night’s CSA!


I threw in some dried cranberries at the last minute. I loved the pop of red. They were great and got all juicy and plump after slow-cooking.

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I dreamed of this on my run.


I took some maple butter and drizzled it on top.


I LOVED it. Every last bite. Actually, I had another bowl at 10pm last night! The maple butter was amazing on top.


Eric really enjoyed it too. He had the beans stuffed in a bun!

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Lots to do to prep for Saturday’s market…..gulp! I will see you Friday AM!

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{ 45 comments… read them below or add one }

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[email protected]'s Going The Distance July 1, 2010 at 8:51 pm

So I just caught up on all my blogging now since sleeping in all day (ew being sick), but your strawberry maple leaf is SO ADORABLE!! haha too cute.


Diana @ frontyardfoodie July 1, 2010 at 9:24 pm

I love the flavor of maple with beans! Adding cranberries is genius! So colorful and bright. Nothing like a good batch of baked beans.


[email protected] July 1, 2010 at 9:27 pm

I love baked beans. Other people always seem to serve them mixed with bacon ..ack! You really make me contemplate going back to my vegan way of living. Part of the reason I started eating organic poultry and dairy was to make it easier to cohabitate with a carnivore. But, your recipes may not leave him missing meat.


Jocelyn @ Peace.Love.Nutrition July 1, 2010 at 9:59 pm

Happy Canada day! : )


Wei-Wei July 2, 2010 at 12:38 am

MAPLE SYRUP! I don’t believe I’ve ever had REAL maple syrup – that makes me sad :( Have you ever heard of a podcast called “The Sporkful”? It’s a food podcast about these two guys who are seriously obsessed with food and are constantly coming up with new ways and better ways to eat it, with a theme per episode – it’s probably not really for you (not much healthy topics, meat, etc) but for their Poutine/Canada Day episode, they mentioned that one of the guys tried to bring back maple butter from Quebec, but the jar was too big. He ended up stuffing it into a allergy medication bottle and giving the rest to some guy who was helping him scheme.

Man. I want to try maple butter so bad.



JL Goes Vegan July 2, 2010 at 5:51 am

Baked beans! One of my all time favorite foods! While a New Yorker now, I grew up in the Midwest (US) where baked beans always included pork. This is a great vegan version!


alexe @ soyaetchocolat July 2, 2010 at 6:35 am

Hum, maple butter… I haven’t bought a jar in ages. It goes by to quickly if I keep it in my fridge (one tiny spoonful, and another, and another, and oups!) I prefer maple toffee though, decadent on toast in the morning (yes, I like sugary breakfast ;) )!

I thought I was the only one to dress in my work-out clothes as a way to motivate me. Once, I put on my clothes, went to the gym, sat 5 minutes in the locker room and then decided it wasn’t going to work! At least I had try! :) It usually works great though!


Jennifer Wolfe July 2, 2010 at 7:39 am

I seriously don’t know what I would do without your website for inspiration every morning, thanks for taking the time and keeping the rest of us on track. I wanted to thank you for your rec on the juicer. I ordered it a few days ago and expect it any day now! yummm yummmm. Also you inspired me to start a “things I’ll do in my 40th year” list. Kind of like a bucket list. I turn 40 on the 23rd and am very excited. so far I have: 1. start juicing again, 2. try hot yoga, 3. find a local tri club (i moved 3 yrs ago and miss my old one like crazy), and 4. host a Sun brunch for all of my girlfriends. So far the juicer is ordered and I’m off to my 1st hot yoga class. And i haven’t even turned 40 yet!! thanks again!!


Tamara July 2, 2010 at 9:01 am

ANgela, those beans sound FANTASTIC! Since picking up The Kind Diet a few weeks ago, I’m eating about 80% vegan now. I have to tell you that you are part of the inspiration for it. Thanks for sharing all that you do!!!


Mo July 6, 2010 at 4:33 pm

HOW did I miss this post last week?!?!! If I had seen it, I could have made these this weekend. Baked beans were my ALL TIME favorite food as a kid and I still love them to this day. I must limit myself to eating them only a few times a month because the canned versions are loaded with sugar. But now I can make my own!!! I must say that I have thought of it before, but never took the time to find a vegan receipe. Thank you for giving me one! Making them tomorrow night… cannot wait!


Natalie Michael April 17, 2012 at 10:36 pm


Do you have any tips for making these in the oven. Ie how long and what temparature? i keep staring at the recipe and thinking, “Yum.” But, I dont’ have a slow cooker.

hope your yogathon makes your body feel better.



Angela (Oh She Glows) April 18, 2012 at 7:40 am

I’ve made them on the stovetop before and it worked fine. I just cooked them on low (not sure how long for)…until I deemed it long enough I guess!


Hana August 9, 2013 at 12:02 pm

Can you freeze baked beans and reheat later? Do they get too mushy from freezing?


Angela (Oh She Glows) August 9, 2013 at 1:32 pm

Hey Hana, Im sorry but I haven’t tried freezing baked beans before. I would try a search online as Im sure others may have tried it out.


yana August 12, 2013 at 9:28 am

These beans were great, a little sweet, i think i put in too much sweet onion, but the best baked beans I’ve made. Thanks for the great recipe!


Niki October 26, 2013 at 10:52 pm

These look really good! If cooking on stovetop or in the oven, what temp and how long do you recommend? I will be using canned beans if it makes a difference on cooking time…thanks! By the way…my family loves your maple baked lentils recipe, so want to try these next!


Tania Thompson January 26, 2014 at 8:28 pm

I made these on the stove top and used canned beans. I let them cook and simmer for about 2 hours and they were delish! LOVED the wet mixture. Sweet without being cloying and wonderfully dark brown. I used mixed beans and white beans. Thanks for the inspiration! Can’t wait to get your book (ordered it back in November!).


Cass March 27, 2014 at 11:11 am

I have made this a few times now and it is a FANTASTIC recipe. I added fresh garlic and whole grain Dijon mustard instead of regular mustard and cut it down by about 1/2 a tbsp. Added lots more maple syrup (I’m Canadian I had to!) And a bit more molasses and tomatoes. I’m making some more this afternoon! Thanks so much for posting as I would have never made it otherwise! YUM!


Lisa @ Simple Pairings April 13, 2014 at 2:09 pm

Angela – made this baked beans this afternoon, and they are fantastic! I made only minor changes – your recipe is fantastic :) Baked beans have always been a favorite of mine, and I love that I can now make them myself and know exactly what is inside. Thank you!


Wendy April 28, 2014 at 8:04 pm

I have been trying to make vegan baked beans from dried beans for about 2 years and I haven’t like any recipe I’ve tried. We like the canned vegetarian baked beans but I want to make them better/healthier, in other words, homemade. I will be trying this recipe next!


Dee May 6, 2014 at 7:05 am

Hi I’m confused. I just soaked my beans. Do thy need to be cooked before being cooked in the slow cooker??


Meeka Urlaub May 21, 2014 at 10:12 pm

This is now a new family favorite!


Anastasiia June 23, 2014 at 3:20 pm

I don’t like using canned beans. Is there a difference if I cook them?


LNB December 2, 2014 at 2:17 pm

Hello, although I am not vegetarian or vegan I recently discovered your blog and have tried several of your recipes (I liked the iron woman gingerbread smoothie.) I think it would be great if everyone could appreciate there are different types of diets and opinions on food and even though we are meat eaters, my husband and I are committed to providing our boys with lots of organic, fresh food and keeping junk/snacks out!! Anyway off my soapbox :) … I was excited to try this recipe and followed directions except that i used pinto beans. After soaking beans for 12 hrs and cooking for 10 hrs in the crockpot they were still hard (I even cranked it to high the last few hours.) Did this happen to anyone else? Is it because I used pinto instead of navy? Thanks in advance!


Angela (Oh She Glows) December 4, 2014 at 11:51 am

Hi there,
I’ve heard that beans can vary in cooking time based on how old they are – so in theory, older, drier beans can take a lot longer to cook. I would try soaking them in a big bowl of water overnight next time before cooking. That helps soften (and makes them easier to digest too!) Hope this helps.


LNB December 4, 2014 at 12:33 pm

thanks for your reply, however my beans were not old and as mentioned above, I soaked them for 12 hrs prior to cooking. A quick search on a few other food blogs found others had the same problem with similar recipes- I think baked beans may just not do well in the slow cooker because there is not enough liquid to “cook” them- I did not have this problem when cooking, say, plain black beans in water in the slow cooker. If anyone finds a solution I would be happy to hear it! Thanks.


anne May 30, 2016 at 9:05 pm

I was coming on here to see if anyone else had an answer to this same problem! Soaked my navy beans first all night, then in crockpot for 10+ hours and still hard. Disappointing. The recipe mentions using cooked beans, but then also says put your soaked beans in the crock pot. So it’s confusing. Plus doesn’t mention any amount of water to use which obviously the beans will need. My next step is to add more water and cook on low overnight, but it’s crazy to make a recipe that would take 24 hours crockpot cooking time….


Angela (Oh She Glows) May 31, 2016 at 8:48 am

Hey Anne,
Thanks for your feedback! I’m so sorry the recipe was confusing for you to follow! What I meant was to cook the beans according to the package directions before making this recipe. The beans need to be cooked prior to throwing them into the crockpot. I’ve now update the directions so hopefully they read a bit more clear. I hope if you try this again with cooked beans you’ll have success! Unfortunately I don’t have a method of cooking them from scratch in the crockpot at this time. All my best.


anne May 31, 2016 at 9:12 am

I definitely will try again, I did end up cooking them overnight on low and am enjoying them right now for breakfast :) tasty! But will cook beforehand next time for potlucks, etc. Thank you!


Esther February 11, 2015 at 7:14 am

I am going to make this for a potluck. Looks wonderful. I am planning to double the recipe and pressure cook my own white beans. I looked up maple butter and it gave 2 versions on wiki. The boiled down creamed maple syrup stuff ( so just the maple sugar) and then the other is maple syrup mixed with actual ‘butter’. Which did you use?


Esther February 11, 2015 at 7:19 am

Hi LNB, I make sure I cook the beans before trying to mix them with other ingredients. I have never had good results using soaked beans with other ingredients without cooking them first. I heard that tomato products and salt can prevent beans from becoming as soft as they should. I highly recommend an instant pot pressure cooker. Love mine! Cook beans first and then use or freeze. ( there is an instapot group on fb as well!)


sandra August 15, 2015 at 10:20 pm

I have been looking long and hard for a good vegan baked beans recipe. Two weekends ago I threw out an enormous batch of terrible, terrible tasting baked beans from a vegan website. Last night I made these and they were DEEEEEEEEEE-LICIOUS!!! Thank you so much!!!!!


Roxane December 4, 2015 at 4:03 pm

Do we really have to cook the dry beans before we put them in the slow cooker, with the other ingredients? Why not put them dry in the slowcooker? I guess they would have to cook for longer?
Love your website and ideas, much love from Canada! =)


Samaza January 10, 2016 at 6:28 pm

I made this today and not only was it extremely easy to make in my slow cooker, it was the most flavourful, hearty, perfectly sweet and savoury baked beans I’ve ever had. Simply DELICIOUS!! Perfect for the snowy day we had here in Toronto. Thanks so much for sharing this gem of a recipe with us! Definitely gonna be one of my go to’s from now on.


Cali March 7, 2016 at 3:35 pm

I really want to make this but could you make it with canned beans instead of dry beans??


Hannah McNeill May 9, 2016 at 11:15 am

Hey Ang! I just wanted to point out that this is one of my all-time faves from your site and that I officially nominate it to be added to the app :-) And on that note…maybe you could add a monthly feature or something where readers can vote on recipes to be updated/added. That would be SWEEEET :D


Grace K October 9, 2016 at 8:56 pm

What can you eat with maple baked beans?


HotFlash October 20, 2016 at 5:46 pm

Oh, excellent with cole slaw, pumpernickel/dark rye bread, baked squash and/or stir-fried strong-flavoured greens, eg, rapini, chard, collards, kale, beet greens. Also fine with eggs (if you eat them) and french fries — trad British “eggs, chips and beans”. A *big* salad and garlic toast. Tomatoes, eg sliced, soup or escalloped. Mashed potatoes. Toast, beside or under the beans. Veggie burgers, esp ones mainly grains/corn/stuff as you already have the beans. Just by themselves. I do not recommend them with ice cream, but that is only b/c I do not like ice cream.


Jen November 12, 2016 at 5:34 am

I eat canned maple beans on a fairly regular basis, we have been eating them even more often since becoming vegetarian. I found this recipe through google, and was not disappointed. My husband was worried when I told him I was making a healthier version of the dish, but he approved when he tried them.


Angela Liddon November 14, 2016 at 4:23 pm

Hi Jen, Oh, I’m so happy to hear the recipe managed to win you both over!


Kristina April 23, 2017 at 6:48 pm

Just made this tonight! Wow, so delicious! Thank you for the great recipe. I love all of your recipes and have both of your cookbooks. So many great recipes to nourish my marathon training and love of food.


Angela Liddon April 24, 2017 at 9:05 am

Thanks so much for your kind words, and your support for my cookbooks, Kristina. I’m so thrilled to hear you’re loving them! Wishing the best of luck with your marathon training :)


Colleen June 17, 2017 at 11:33 am

Thank you for this one!

Made this dish for a house full of guests including children and all licked up the entire pot. So much flavour!!!!! Love the addition of the cranberries too. Might try adding come chili pepper flakes next time for a sweet chili flavour :)


Angela Liddon June 19, 2017 at 9:07 am

I’m so happy to hear it was a hit, Colleen! Even with the little ones ;)


Barbie September 7, 2017 at 9:09 pm

I googled a vegan baked bean recipe, and came here as soon as I saw it was yours. I cracked up at your opening about working out, etc. I’m almost 66 and it’s even harder now to get a workout in. But the beans, OMG, look wonderful, and my white beans are soaking as I write this. One thing about retiring is I get to cook my own beans and not have to eat ones out of cans! I strongly recommend it. As my other favorite vegan cookbook writer, Isa Chandra Moskowitz, puts it, ABS (always be soaking!).


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