Gluten Free Slow Cooker Baked Beans Recipe

Gluten Free Slow Cooker Baked Beans Recipe

There are certain things that make me crazy, like when gluten is added to foods that are naturally gluten-free!  Like canned baked beans!  For crying out loud, why ADD gluten to beans?

So I decided to make my own gluten free baked beans recipe for a barbeque but I didn’t want to actually BAKE them because it is almost 100 degrees outside with like 99 percent humidity – ahhh… the joys of Florida in the summer!

So with a little help of my slow cooker and a bag of Hurst Family Harvest Tri-Bean Soup mix, I made the most wonderful tasting gluten-free baked beans and kept my cool.  They even had this fabulous smoky flavor without an ounce of bacon, thanks to the flavor packet in the bean mix.  I really wanted to keep the recipe vegan for my sister but also please my g-kid Julian whose favorite food in the world is baked pork and beans.

For a nice vegetarian or vegan meal, serve the beans over some gluten-free cornbread like we did – yummers!

You need to plan ahead to make this recipe since the beans need to pre-cook and soak overnight but it takes very little work and I did the pre-cooking while I already had the kitchen heated up making dinner. Love this – do all the cooking at one time!

Gluten Free Slow Cooker Baked Beans

5 from 1 vote
Gluten Free Slow Cooker Baked Beans Recipe
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Gluten Free Slow Cooker Baked Beans Recipe

Prep Time5 mins
Cook Time10 hrs
Total Time10 hrs 5 mins
Course: Side Dish
Cuisine: American
Servings: 10 Servings
Calories: 120kcal
Author: Gluten Free & More


  • 1 packet Hurst Family Harvest Tri-Bean Soup Mix
  • 8 cups water
  • 1 cup chopped onion - (about ½ a medium onion)
  • ¼ cup ketchup
  • 1 tablespoon apple cider vinegar
  • ½ cup molasses
  • ¼ cup light brown sugar
  • 1 teaspoon dry mustard
  • ¼ teaspoon black pepper


  • The night before, combine the bean from the bean mix (reserve the flavor packet for later) and water in a large saucepan, bring to a boil, reduce heat to simmer and cook for 1 ½ hours. Pour the beans and the cooking liquid into a bowl, let cool and refrigerate overnight (8 -12 hours).
  • In the morning, drain off all but 1 cup of the liquid and put the beans into a slow cooker with the reserved flavor packet and the remaining ingredients. Cook on low for 10 – 12 hours (you can cook longer if you like your beans softer). To concentrate the liquid more, turn the slow cooker to high for the last hour of cooking.
  • Can be made several days ahead, it gets better and better with time. Store covered in the refrigerator.


Nutrition Facts
Gluten Free Slow Cooker Baked Beans Recipe
Amount Per Serving
Calories 120 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 73mg3%
Potassium 411mg12%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 20g22%
Protein 3g6%
Vitamin A 31IU1%
Vitamin C 2mg2%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Baked Beans Barbecue Dairy Free Grill Slow Cooker Summer
  1. July 24, 2011

    Looks great Carol. But my very first thought was: “Does it have meat?” Nope! Baked beans for everyone to enjoy. Thanks. :)

    1. July 25, 2011

      Yep Kalinda, thats what I need around here – dishes that will appeal to meat eaters and non-meat eaters alike. My pleaseure!

  2. July 25, 2011

    I love baked beans and this a great way to keep your cool at the same time.

    1. July 25, 2011

      Yes, me too! And these days here in Florida it is hot, hot, hot! Must find ways to keep cool :)

  3. Julie
    July 25, 2011

    Those look amazing on that cornbread! I am trying these for sure, love that my kitchen will stay cool too!

  4. Susan Taylor
    July 25, 2011

    These look so good and easy…..but what if we aren’t able to get Hurst Family soup mix? What else could we use ?

    1. July 25, 2011

      Use a pound of dried beans (you can use whatever kind you like best but I like the variety of the white, cranberry and kidney beans. Cook those just like you would the beans from the mix. Then to get the smoky flavor I would add some cumin and smoked paprika. Adjust your seasoning (salt and pepper) too. Still so easy!


  5. July 25, 2011

    Total yum, Carol! There’s something about baked beans and cornbread … OMG, a match made in heaven. I love that little bit of sweetness that baked beans have, too. ;-) Great recipe, dear, and BTW, it’s even hotter and more humid here. We spent way too much time indoors this weekend!


    1. July 25, 2011

      Oh man I feel for you Shirley! I had to go somewhere yesterday and I swear I was the only person outon the road – it is like a ghost town! I can not even imagine if it were more hot and humid!!! Stay cool my friend!

  6. July 25, 2011

    Perfect timing! I have a big family reunion pot-luck-picnic to attend next week and have been trying to figure out something healthy to go with the meat- and gluten-laden burgers, brats and buns that will be the focus of this party. I can make these beans and a big batch of cornbread! Plus, that’s safer than making your over-the-top delicious cupcakes. I wouldn’t have any left be the time I got to the picnic! =)

    Seriously, this is perfect!

  7. Carol, that just looks so comforting as we’re bundled in sweatshirts and watching the rain come down outside. We’re “camping” (cabin, running water, thank GOD), and baked beans just may need to be on the menu this week!

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