Healthy vegan Baked Beans made from scratch with dried beans are easy, customizable and can be made in an Instant Pot or slow cooker with NO SOAKING required (soaked bean method is included)!
If you’ve been looking for a great vegan baked beans recipe – especially one made in an Instant Pot – then I’ve got you covered! Made from scratch with dried beans, these healthy baked beans are full of nutrition, flavor & texture.
Since celebrating my daughters bon voyage with a BBQ, I’ve had the itch to make homemade baked beans. I bought my favorite ‘Celebration’ Field Roast to slice and grill (it’s great on the grill) and made canned baked beans, along with these Oven Roasted Red Potatoes and corn on the cob. Needless to say it was supremely delicious and this family affair set in motion the need to make fresh baked beans!
Journey To The Perfect Baked Beans
The journey to the perfect baked beans has been inspired by readers who have taken the time to leave valuable feedback. This recipe is for no-soaking the beans, but now includes a method for soaking. I think we’ve finally found the happy medium with both methods. Thanks Tara!
Just know that cooking times do vary, but both methods are ‘tried and true’ ensuring that your dried beans cook perfectly every time!
The end result of making these vegan baked beans is perfectly textured beans, with a robust flavor, that’s not too sweet, and has plenty of juices for dipping and swiping. It’s a healthy baked bean recipe I can stand behind 100%!
Ingredients You’ll Need + Tips
In this recipe, dried beans (no canned beans) are cooked with a variety of flavors until tender, creating a most delicious and healthy baked beans recipe. Ingredients are fairly minimal and simple, you may even have everything on hand already!
Here is everything you will need:
- Beans: Start with small white beans, navy or great northern are perfect. You can either choose to use the no-soak method or soak the beans first as noted in the recipe notes. Important tip: Make sure your beans are not expired, as older beans will not cook properly, and may remain hard and undercooked.
- Spices: The main spices are simply smoked paprika, garlic powder, pepper (pref. freshly cracked from the pepper mill), and salt (which will be added at the end to taste). I love bay leaves, but you can omit it if you like, as it’s pretty subtle.
- Mustard: Use your favorite mustard. I used whole grain mustard here. I didn’t test regular or Dijon, but I’m sure they will be great too. If you try them, let us know in the comments.
- Sweetener: The maple syrup will add a little sweetness, but not overwhelming in the least. If you prefer a sweet baked beans, add 2 – 3 extra tablespoons of syrup.
- Vinegar: To add a slight tanginess, the apple cider vinegar works wonders. It also helps break the beans down for easier digestion! As recommended in the comments, try balsamic vinegar for variation (thanks Tom!).
- Liquids: For maximum flavor, use all vegetable broth. Although, I tend to stick with a combo of vegetable broth and water, using half and half of each, with great results.
- Tomato Paste: Personally, I don’t care for baked beans that are overly tomatoey in flavor. This recipe does call for a ¼ cup tomato paste, but I didn’t find it to be too much at all. Feel to use a 6 oz can of tomato paste or omit the tomato paste all together if you prefer.
Healthy Optional Add-Ins For Versatility –
- Small diced jalapeno (add a few seeds for extra heat) – if you like heat, you’ll love this addition.
- Diced green bell pepper – add a veggie and color.
- 2 – 4 tablespoons blackstrap molasses (unsulfured) – adds a really nice flavor!
So there you have it, now we’re ready to getting cooking!
How To Make Healthy Baked Beans
You can easily make this no-soak baked beans recipe 1 of 2 ways:
(Note – The full printable recipe is at the bottom of this post)
- Instant Pot: With this method you simply saute the onions and spices right in the instant pot. Add the remaining ingredients and cook on HIGH pressure for 75 minutes. Let steam release naturally, another 20 minutes or so. No need to soak the beans! But if you decide to soak the beans first, you can reduce liquids and cut the cook time down to 40 minutes (see recipe card notes).
- Slow Cooker: Simply add all the ingredients to the bowl of your slow cooker and cook on HIGH for 10 – 12 hours. You may need to add water every so often during cooking depending on your slow cooker. No need to soak the beans. But if you do soak the beans first, you can cook on high for 4 – 5 hours or low 6 – 8 hours, reducing the liquids as well as noted in the recipe card.
Adjusting For Dietary Restrictions
- Oil-free: When sauteing, use ¼ cup water in place of oil.
- Fat-free: When sauteing the onions, use ¼ cup water in place of oil. Alternatively, skip the saute step completely.
Water to Beans Ratio
If you are wondering how much water you should use when using unsoaked or soaked beans. Follow this guide:
- Unsoaked Dried Beans: When using unsoaked beans, you will need 4 cups of water for both the instant pot and slow cooker methods. Using the slow cooker method, you may need to add a extra during cooking depending on your slow cooker.
- Soaked Dried Beans: When using soaked beans, you will need 2 cups of water when using the instant pot or slow cooker methods (see notes in recipe card below).
How To Store
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: Homemade baked beans are freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving ½ inch head space for expansion. You can also freeze larger portions in large ziplock (remove as much air as possible before zip locking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
Serving Suggestions
Baked beans will go perfectly with any of these recipes. You may just find a new combination for the meal rotation!
- Field Roast (burgers, hot dogs, or roasts)
- Smoky Black Bean Burger
- Baked Sweet Potato Wedges
- The Ultimate Vegetable Lentil Loaf
- 5-Ingredient Kielbasa with Peppers & Potatoes
- Favorite Vegan Macaroni Salad
- Vegan Mac & Cheese
- Make a meal with this vegan coleslaw and side of corn
- Toss in diced vegan kielbasa sausage for extra protein
- Don’t forget vegan cornbread or jalapeno cornbread muffins on the side!
If homemade baked beans were not on your list of things to make, I hope they are now. A staple for summer gatherings, they are perfect for BBQ’s, potlucks and picnics.
More Easy Instant Pot Recipes
- Instant Pot Mashed Potatoes
- Instant Pot Applesauce
- Cuban Black Bean + Mango Bowl – Instant Pot
- Instant Pot Quinoa
- Instant Pot Refried Beans
If you try this baked beans recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintHEALTHY BAKED BEANS (VEGAN)
Healthy baked beans made with simple ingredients right in your Instant Pot or Slow Cooker. No fuss recipe, just throw the ingredients in and life made easy & delicious!
- Prep Time: 10 min
- Cook Time: 1 hour 15 min
- Total Time: 1 hour 25 minutes
- Yield: Serves 6 - 8 1x
- Category: Side
- Method: pressure cooker, slow cooker
- Cuisine: Vegan
Ingredients
- ¼ cup water
- 1 medium onion, diced
- 2 teaspoons smoked paprika
- 1 heaping teaspoon garlic powder
- 1 1b. dried small white beans (navy or great northern) (2 cups), rinsed and odd beans removed (not soaked)
- 4 cups low-sodium vegetable broth (or half water + broth)
- ⅓ cup pure maple syrup
- ¼ cup tomato paste (use a 6oz. can for extra tomato flavor)
- ¼ cup apple cider vinegar
- 2 tablespoons mustard (regular, dijon or whole grain)
- ½ teaspoon fresh ground pepper
- 2 bay leaves
- good pinch of mineral salt, or to taste
Optional add-ins for variation:
- Small jalapeno, seeds removed and diced (add a few seeds for extra heat)
- Small green bell pepper, cored and diced
- 2 – 4 tablespoons unsulfured blackstrap molasses
Instructions
INSTANT POT (no soak method):
- Press the SAUTE setting on your Instant Pot and add ¼ cup water. When hot, add onion and saute for 4 minutes. Add the smoked paprika and garlic powder, cook for 1 minute, or until fragrant, stirring frequently.
- Next add the beans, broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves, ground pepper and salt, gently stir until the tomato paste is dissolved completely and everything is well combined.
- Attach the lid, and make sure the vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set at HIGH for 75 minutes. When done, let the steam vent on its own, takes about 20 minutes. Move the vent to open, careful not to burn yourself as there may still be a little steam left. Remove lid and let cool a bit, add salt to taste. Remove bay leaves and transfer beans to a serving dish.
- Beans will thicken once cooled. If too thick, add a 2 tablespoons of water at a time, mix well, and repeat until desired consistency.
SLOW COOKER (no-soak method):
- In bottom of slow cooker, add the onion, beans, maple syrup, vinegar, 4 cups water/broth, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves. Gently stir, until the tomato paste has broken up and dissolved.
- Cook on HIGH for 8 – 10 hours. Check periodically, adding up to ½ cup more water as needed (I’ve used up to 1 + ½ cups for 8 hours). You will also want to check for doneness towards the end so the beans don’t overcook. Add salt to taste.
Store: Keep leftovers in and airtight container in the refrigerator for up to a week. These freeze wonderfully, and will keep for up to 2 months in the freezer. Thaw before reheating.
Serves 6 – 8
Notes
Soaking Methods:
- Long soak: Add the beans to a large pot (or instant pot or slow cooker insert), pick through and discard any odd shaped or colored beans. Fill the pot with water, adding enough to cover the beans with an inch of water. Let soak on the counter for 8 hours, or overnight. You can also let the beans soak in the refrigerator if temperatures are high.
- Quick Soak: If you’re in a hurry, place beans in pot and cover with 3 inches of water, bring to a boil for 5 minutes, remove from heat and let soak for 1 hour. Drain beans before using.
How To Cook Using Soaked Beans
- Instant Pot: If soaking the beans, reduce liquids to 2 cups. Manually set the time for 40 minutes, instead of 75 minutes.
- Slow-Cooker: Follow assembly instructions for slow cooker, reducing the liquids to 2.5 cups, and cook on HIGH for 4 – 5 hours or LOW for 8 – 10 hours. Check after a few hours, adding and extra ½ cup as needed if water burns away. Add salt to taste.
Use your favorite mustard. I used whole grain mustard here. I didn’t test regular or dijon, but I’m sure they’ll be great too. If you try them let us know in the comments.
These baked beans are not overly sweet. If you prefer sweet baked beans, add an extra 2 – 3 tablespoons of maple syrup after cooking when seasoning for flavor. Best to add at the end so they aren’t too sweet.
Nutritional values are estimates only. See our full nutrition disclosure here.
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Alicia says
Hi,
I just made this recipe and the texture of the beans cane out fine but the beans have an odd aftertaste and I’m not sure what it could be. I used garlic instead of the powder and 3 tbsp of maple syrup and a little over 1/4 cup of fancy molasses. They’re not overly sweet but it has a strange aftertaste. I also used yellow mustard. Any idea what it could be or how I could fix the problem ?
Thank you !
Julie | The Simple Veganista says
Hmm, now really sure what it could be. My only guess would be to make sure to rinse the beans first and use the freshest ingredients possible. Hope that helps and your next batch is perfect!
Norma says
We are trying to reduce the amount of meat in our diet. We love maple baked beans in the can variety ; so we made your version today. Your recipe produced
the best baked beans I have ever tasted. Thank-you ! Will be checking out
your other recipes.
★★★★★
Julie | The Simple Veganista says
Wonderful, that makes my day! You can always add a little extra maple syrup if you like. I just made this a week ago for a family get together and added a little extra myself. Thanks so much for sharing, Norma!
Jan Steven says
Amazing!
★★★★★
Mike says
This is the best kind of vegan update. It presses all the familiar buttons of the original, but is actually better. It also gave me a GOOD reason to haul out my hardly-ever-used Crock Pot. This is a keeper that I will make a lot. Delicious for breakfast on multigrain toast.
Thanks for creating and sharing.
★★★★★
Julie | The Simple Veganista says
Baked beans on toast sounds amazing! Thanks so much for sharing, Mike!
Leah says
This was so freaking delicious! I made a few additions: added a tsp rosemary 1/4 tsp ground cayenne to add to the smoky depth of the smoked paprika and used dijon, used 300g navy beans cooked on the stove and finished in the oven for 3 hours. So YUM! I cant get over how flavorful and rich these are for so little effort! It’s become one of my favorite fall/winter recipes (with the added bonus of keeping my tiny apartment warm for a few hours!). Thank you soooo much for this incredible recipe
Karen says
I have just made the instant pot version. I did add black treacle. They are soooo tasty! Perfect for an autumn dinner.
★★★★★
Aude Turgeon says
This recipe did not work for me at all. I used 4 1/4 cups of liquid, half broth and half water for 2 cups of dry white navy bean, no soak. Left it overnight in my slow cooker on high. When I woke up 10h later everything is burnt and the beans are nowhere cooked.
I don’t know if I’ll be able to save the slow cooker…
Julie | The Simple Veganista says
I am so sorry, Aude! It appears you may not have checked on it. Depending on the slow cooker, you may need to add water every so often during cooking as noted. I’m going to retest this today and will update as needed. Nothing worse than a failed recipe and I will gladly replace your slow cooker if it can’t be saved!
Julie | The Simple Veganista says
I am so sorry, Aude! It appears you may not have checked on it. Depending on the slow cooker, you may need to add water every so often during cooking as noted. I’m going to retest this today and will update as needed. Nothing worse than a failed recipe and I will gladly replace your slow cooker if it can’t be saved!
Lindsey says
I was so excited to try this recipe! I did the instant pot recipe and added some chopped jalapeño. The Flavor and tenderness of the beans was perfect; however even after cooked they were a fairly runny. I think next time I will add the molasses and hopefully that will help with the texture of the beans.
Julie | The Simple Veganista says
Thanks for sharing, Lindsey! They will be a bit liquidy fresh cooked, but should thicken nicely as they cool (especially the next day they are thick and perfect). Adding molasses, or even double the amount of tomato paste, may help for a more immediate thicker baked beans. So glad the flavor and tenderness were spot on!
Peg says
Hi, I’m made this recipe twice now and both times the beans were not quite crunchy, but close. Love the flavor, but don’t like the crunch. I soaked overnight and used the slow cooker method. I’d like to try the next time with canned beans. I see you recommended to someone to use 3 cans of northern beans. What time would you recommend for cooking in a slow cooker. Many thanks!
Julie | The Simple Veganista says
Sorry for the late response, Peg! Somehow I missed it. You can try adding extra time to the beans next time you make the recipe. Add another 10 or 15 minutes for the Instant Pot, and another 1 – 2 hours for the slow cooker. If using canned beans, you can use 1 1/2 – 2 cups water for the Instant Pot and cook for 3 minutes. For slow cooking with canned beans, use 2 cups of water and cook on LOW for 4 – 6 hours or HIGH for 2 – 3 hours (adding extra water if needed). I’ll be doing a specific baked beans recipe using canned beans soon, and will include all the methods.
Angela says
I’m putting together these beans as we speak. They look delicious. However, the nutrition info cannot be right. A 6th of a pound bag of beans has nearly twice as many calories as the nutrition info states for 1/6th of the recipe.
Julie | The Simple Veganista says
Thanks for bringing that to my attention Angela! That was a definite error, as somehow it was calculated using 1 cup of beans instead of 1 pound. I’ve fixed it so you will see the calories are 138 per serving. Enjoy!
Cindi says
I’ve had this recipe saved on Pinterest for so long and finally have an instant pot! I didn’t actually sauté the onions first, I just added them in with the rest of the ingredients but the beans came out perfect! Raving reviews from my husband as well.
★★★★★
Heather S says
This recipe looks delicious. Been looking for the perfect vegan baked beans recipe and I think this may be it.
What if I don’t have an instant pot or slow cooker? How can I make using dried beans on the stove top or in the oven?
Many thanks!
Heather
Victoria says
Absolutely perfect recipe! Thank you so much; I got rave feedback from my kids and husband and my guests kept coming back for more. Printing this keeper!
★★★★★
Shae says
Although they taste really delicious, my beans ended up dry and a little burned. In the ingredients list, it calls for 4 cups of broth. However, in the slow cooker (no soak – what I followed), it says to use 3 cups broth. Was I suppose to use 4 cups? Thanks!
Julie | The Simple Veganista says
My apologies Shae, it was a typo. Yes it’s 4 cups. I hope it wasn’t too much of a disaster and you were able to enjoy them. I’ve fixed it now and hope you will try again!
Solene says
My partner and I love this recipe. We double the recipe and freeze portions so we can have beans on hand all the time.
This is how I adapted the recipe:
We use the no soak method.
We put jalapenos in it.
We have slowly switched from fancy molasses to blackstrap (a bit of adapting is required for the tastebuds), but instead of 2/3 cups, I will try 1/3 cup of blackstrap moslasses today since it tastes very strong and it is not very sweet. (The recipe is doubled)
We put 1x6oz can of tomato paste.
We put about half water, half broth.
It is so tasty and very easy to make.
★★★★★
Lara says
Did you use instapot or slow cooker for the double batch? What size?