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Maple and coffee flavoured Slow-Cooker Breakfast Baked Beans full of Canadian Bacon and breakfast sausage from foodiewithfamily.com

Slow-Cooker Breakfast Baked Beans

Slow-Cooker Breakfast Baked Beans are dressed up for the first meal of the day with hearty helpings of Canadian Bacon and browned breakfast sausage among tender beans in an irresistible maple and coffee sauce.
Author Rebecca Lindamood

Ingredients

Full Sized Batch:

  • 2 pounds navy beans 14.5 ounces each, washed, picked over, and cooked according to package directions, or 8 cans navy beans, drained and rinsed
  • 1 pound breakfast pork sausage browned, drained of all but 1/4 cup of fat
  • 1 pound Canadian bacon 1/4-1/2-inch, cubed , browned
  • 1 onion peeled and finely chopped
  • 1 can tomato puree 28 ounces
  • 1 cup dark maple syrup
  • 1 1/2 cups strong brewed coffee
  • 1/4 cup brown sugar
  • 1 cup bean liquor or 1 cup unsweetened apple juice or cider
  • 2 large bay leaves

Half-sized Batch:

  • 1 pound navy beans 14.5 ounces each, washed, picked over, and cooked according to package directions, or 4 cans navy beans, drained and rinsed
  • 1/2 pound breakfast pork sausage browned, drained of all but about 2 tablespoons of fat
  • 1/2 pound Canadian bacon 1/4-1/2-inch, cubed , browned
  • 1/2 onion peeled and finely chopped
  • 1 can tomato puree 14.5 ish ounces
  • 1/2 cup dark maple syrup
  • 3/4 cups strong brewed coffee
  • 2 tablespoons brown sugar
  • 1/2 cup bean liquor or 1/2 cup unsweetened apple juice or cider
  • 1 large bay leaf

Instructions

  1. Mix all of the ingredients together in a slow-cooker. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours, or until bubbly and thick. The sauce will thicken as it cools, so keep that in mind. Remove the bay leaves from the slow-cooker.
  2. Store leftovers, tightly covered, in the refrigerator, or in individual portions in zipper top bags or small airtight containers in the freezer.