Lynda’s Baked Beans


Lynda Hahn’s delicious baked beans recipe is well-loved and shared around fairly regularly in the Bright Line Eating community. I have shared it here with her written permission. Thanks Lynda! 

This recipe is done in a crockpot and takes very little active time, although you do need to soak the beans the night before (which is fine, because we plan our meals the night before anyway!) Or, the quick version would be to use canned beans, skip adding the water, and just simmer everything together until thickened. 

This recipe makes many days worth of beans, approximately 8 meals, and freezes well.

Lynda's Baked Beans

  • Servings: Makes 8 Servings
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Each 8 oz Serving Contains:

  • 1 Protein Serving (6 oz beans)
  • 2 oz condiments (from the liquid and sauce)


  • 1 lb. dry navy beans or other dried white beans.
  • 1 medium onion (5-6 oz), small dice
  • 5-6 oz bell pepper, small dice
  • 1 tsp finely chopped garlic (optional)
  • 3 cups water; more as needed
  • 4-5 tbsp salsa or diced tomatoes
  • 3 tbsp tomato paste
  • 4 tbsp chili sauce or ketchup (Use a low sugar brand if possible, but also note that it gets very diluted and in this small of an amount should not be triggering)
  • 1 tbsp Worcestershire sauce (I use Annie’s brand, it’s vegan and relatively low on sweeteners, again, the sweetness gets very diluted)
  • 2 tbsp dijon mustard
  • 1 tbsp apple-cider vinegar
  • 1 tsp liquid smoke (optional)
  • Salt and pepper to taste


  • The night before, soak the 1 lb dry beans overnight, covered with a few inches of water.
  • In the morning, combine all of the ingredients above in a crockpot.
  • Cook in the crockpot on high for 4-5 hours or on low for 6-8 hours.
  • Store leftovers in the fridge for up to a week or freeze in serving-size portions.

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  1. Pingback: Baked Beans & Tangy Coleslaw – Katie's Kitchen

  2. These are sooooo much tastier than I could ever have hoped for without sugar!

    I’ve made three batches so far … I now double up on the worcestershire sauce and the liquid smoke, plus I used smoked salt. It’s divine!

    Katie, I was wondering whether you’ve tried these WITHOUT soaking the beans overnight?
    I’ve seen some articles on how that’s not a requirement, although it does make the cooking a tad longer.


  3. Pingback: Roasted Corn Chowder w/ Lime and Cilantro – Katie's Bright Kitchen

  4. these were fantastic! Only question though, when I added to crock pot I didnt add any water, was I supposed to? A bit difficult to understand in directions

    • Thanks for clarifying, I’m pretty sure the water in the ingredients list is for soaking, and doesn’t go in the crockpot. I haven’t made this in a while though so I can’t remember at the moment. I would leave it out and you can add water if it seems too dry.

  5. Any way to convert this to using an instant pot?

  6. I made the beans exactly according to the recipe—except the beans were still hard at 5 hours on high, so I cooked two more hours. They smelled and tasted vile. I could tolerate two bites—and I am not at all a picky eater. My husband is a baked bean fiend and really wanted the giant pot of beans to be edible. He added molasses and boiled again on the stove for over an hour. He said they were better, but the beans never did get uniformly soft.

    • Yikes, that is very strange, I’ve made this recipe many times (and so have many of my readers) and never had that issue. I’ve also never had soaked beans take that long. Maybe the beans you were using were too old or bad? Or maybe one of the ingredients you added was spoiled? They should smell really good. I wish I knew what happened! Sorry they didn’t come out. Honestly, I just use canned beans these days (it’s just easier) and simmer them with the condiments for a bit. Maybe that’s a safer choice.