What beans are best for making healthy baked beans?

Small white beans such as navy or great northern beans are ideal due to their mild flavor and creamy texture. These beans hold their shape well but become tender, perfect for baked beans.

Do I need to soak dried beans before making baked beans?

Soaking beans reduces cooking time and can improve digestibility. However, this recipe offers a no-soak method in the Instant Pot and slow cooker to simplify preparation. Quick or long soak methods can be used if preferred, adjusting liquid amounts accordingly.

Can I make baked beans without sugar, or with reduced sugar?

Yes, you can reduce or omit sugar. Using natural sweeteners like pure maple syrup or alternatives like monk fruit sweetener provides sweetness without refined sugar. Omitting sweeteners altogether will produce a more savory bean dish.

How do I store and reheat leftover healthy baked beans?

Store leftovers in an airtight container in the fridge for up to 5-6 days or freeze for 2-3 months. Reheat gently on the stovetop with a little water or broth to restore moisture, or use short intervals in the microwave, stirring often.

Healthy Baked Beans: Instant Pot & Slow Cooker Recipes

Ingredients

Scale

1/4 cup water
1 medium onion, diced
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound dried small white beans (navy or great northern), rinsed
4 cups low-sodium vegetable broth or a mix of half water and half broth
1/3 cup pure maple syrup
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons mustard (regular, Dijon, or whole grain)
1/2 teaspoon freshly ground black pepper
2 bay leaves
1/2 to 1 teaspoon mineral salt or to taste
Optional: small diced jalapeno, diced green bell pepper, 2 to 4 tablespoons unsulfured blackstrap molasses

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Instructions

Instant Pot No-Soak Method:
1. Set the Instant Pot to sauté and add 1/4 cup of water and diced onion, cooking for 4 minutes.
2. Add smoked paprika, garlic powder, and onion powder, cooking for an additional minute.
3. Add beans, vegetable broth, maple syrup, tomato paste, apple cider vinegar, mustard, bay leaves, black pepper, and salt. Stir well.
4. Seal the lid, set the pressure to high and cook for 75 minutes for firmer beans or 90 minutes for softer beans. Allow the pressure to release naturally for 20 minutes.
5. Adjust seasoning with additional salt if needed, remove bay leaves, and add water if the beans are too thick.

Slow Cooker No-Soak Method:
1. Combine onion, beans, maple syrup, vinegar, broth or water, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves in the slow cooker.
2. Stir to dissolve the tomato paste.
3. Cook on high for 8 to 10 hours, adding water as necessary. Add salt before serving.

Soaking Options:
– For a long soak, immerse beans in water for 8 hours or overnight, and reduce cooking liquids to 2 cups for Instant Pot or 2.5 cups for slow cooker.
– For a quick soak, boil the beans for 5 minutes, then soak for 1 hour and drain before cooking.

Last Step:

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Notes

📅 Making baked beans a day ahead enhances their flavor.
🫘 Use fresh beans to avoid ending up with hard, undercooked beans.
🧂 Taste and adjust seasoning at the end for a perfect flavor profile.

Prep Time: 15 minutes
Cooking (Slow Cooker): 8 to 10 hours
Cook Time: 75-90 minutes (Instant Pot)
Category: Main Course
Method: Slow Cooking / Pressure Cooking
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 cup
Calories: 238
Sugar: 12g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg