Slow Cooked Beans with Bacon & Maple Syrup

Slow Cooked Beans with Bacon & Maple Syrup

From Chef Oonagh Williams of Royal Temptations Catering

I find most gluten-free beers are too strong in this recipe, so I use hard cider instead. If you like drinking dark ales, then gluten-free beer will work nicely.


  • 64 oz. of canned beans, precooked, rinsed and drained (Try a variety – I used pink beans, cannellini and Great Northern beans)
  • 1 medium to large onion, peeled and finely chopped
  • 6 oz. (½ packet) bacon (Make sure it’s gluten-free!)Gluten-Free Baked Beans
  • ½ cup dark brown sugar
  • ¼ cup maple syrup
  • ½ cup ketchup
  • 1 T. gluten-free hot pepper jelly or relish
  • 3 T. Dijon mustard
  • 12 oz. hard apple cider (or apple juice or gluten-free beer)
  • 12 oz. water
  • Pepper


1. Cook bacon in a large non-stick pan or pot until most of the fat is runny. Add onions and cook until tender and starting to brown.

2. Add remaining ingredients, except for beans. Bring to a boil and simmer for about 5 minutes until sugar has melted.

3. Add drained beans, bring to a boil, and transfer to slow cooker. Cover and cook on low for 4-6 hours.

4. Remove the lid and simmer until excess liquid has evaporated. (If your slow cooker insert is heat resistant, you can also place it on the stove to cook off the excess liquid.)

Tips & Alternatives:Try adding less water so the beans are thicker. You can also add salt, but I think the beans are salty enough without the addition. In the end, it’s all up to your personal taste.

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