Pour maple syrup over dried navy beans, combined with 3 more ingredients, into slow cooker for a sweet and savory side dish that disappears faster than anything else

This slow cooker 5-ingredient Amish-style maple bean recipe is the kind of simple, set-it-and-forget-it side dish that works on a busy workday or for a weekend potluck. You literally pour maple syrup over dried navy beans, add just three more pantry ingredients, and let the slow cooker do all the work. The inspiration comes from old-fashioned Amish baked beans, but instead of fussing with the oven, everything happens low and slow in the crockpot for that sweet-and-savory, stick-to-your-ribs flavor my Midwest family absolutely devours.

Serve these maple beans as a cozy side with grilled or roasted meats like chicken, pork chops, or sausages, or tuck them alongside burgers and hot dogs for a backyard cookout. They’re also great spooned over baked potatoes or buttered toast for a simple, hearty lunch. I like to round out the plate with something fresh and crunchy—a green salad, coleslaw, or steamed green beans—to balance the sweetness. They travel well in the slow cooker, so they’re perfect for potlucks, game days, or any time you need a dish that will quietly disappear from the table.

Servings: 8

1 pound dried navy beans, rinsed and picked over

Rinse the dried navy beans under cool running water and pick out any broken beans or debris. No need to soak them for this recipe unless you want slightly shorter cook time.

Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of oil to help with cleanup.

Add the rinsed dried navy beans directly to the bottom of the slow cooker and spread them into an even layer.

Sprinkle the finely chopped onion evenly over the beans, then add the kosher salt.

Pour the chicken broth (or water) over the beans and onions, making sure the beans are just covered. If they aren’t fully covered, add a little extra broth or water until they are.

Slowly pour the maple syrup over the top of the dried navy beans in the slow cooker, letting it soak down into the beans and liquid. Do not stir too much; just gently nudge things so the syrup distributes without splashing.

Cover the slow cooker with the lid and cook on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours, until the beans are very tender and the liquid has thickened into a glossy, sweet-and-savory sauce. Stir once or twice during the last couple of hours if you’re home, checking that the beans remain just barely covered with liquid (add a splash of water or broth if needed).

Once the beans are tender, taste and adjust the seasoning with a bit more salt if needed. If you’d like the sauce thicker, remove the lid and cook on HIGH for 20 to 30 minutes, stirring occasionally, until the sauce reduces to your liking.

Turn the slow cooker to WARM and let the beans sit for 10 to 15 minutes to settle and thicken slightly before serving. Serve straight from the slow cooker and enjoy while hot.

For a smokier version, stir in 1/2 teaspoon smoked paprika or a few drops of liquid smoke along with the salt. If you prefer vegetarian beans, simply swap the chicken broth for vegetable broth or water and adjust salt at the end. To channel more traditional Amish baked beans, you can add 2 to 3 tablespoons of molasses with the maple syrup for a deeper, old-fashioned flavor. For extra savoriness, stir in 1 to 2 tablespoons of Dijon or yellow mustard during the last hour of cooking. If you like a bit of heat, add a pinch of red pepper flakes. These beans also meal-prep well: cool completely, then refrigerate for up to 4 days or freeze in portions for up to 3 months; reheat gently with a splash of water or broth to loosen the sauce. If you need to speed things up, you can soak the beans overnight, drain them, and then cook on HIGH for closer to 4 to 5 hours, checking for tenderness earlier.