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 daughter’s 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.
Thanks to the many readers who have made this recipe and shared their feedback, and along with my trials and errors, I think we’ve finally found the happy medium with both methods.
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%!
Ingredient Notes + 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 + onion 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 altogether 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 get 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.
Top Tips
- Make it the day before! For the most incredible flavor that will out beat any canned baked beans, I highly recommend making the recipe a day ahead and reheating before serving. The flavors will deepen and become even more savory overnight.
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 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 the recipe card below).
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.
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 BBQs, 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. It’s a no-fuss recipe, just throw the ingredients in and let the cooker do the work!
- 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 teaspoon EACH garlic + onion 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
- ½ – 1 teaspoon 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
(These instructions are for the no-soak method, if using soaked beans, see notes below)
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 for 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 taste for seasoning. Transfer beans to a serving dish.
- Beans will thicken once cooled. If too thick, add 2 tablespoons of water at a time, mix well, and repeat until desired consistency.
Total cooking time with coming to pressure is about 2 hours and 5 minutes.
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 3 – 4 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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Nita says
75 minutes cooking time is about double called for in all the other instant pot cooking times for navy beans. Most call for 20-30 minutes cooking time for no soak navy beans, I’m afraid this recipe will turn the beans to mush. The seasonings seem great but the cooking time seems way off.
Julie | The Simple Veganista says
Yes, it is much more than most recipes, but I have tested those shorter times, and it leaves the beans undercooked. Even at this longer cooking time, I find the beans still have a little bite and are not mushy. You can use my recipe and test it for yourself using the shorter cooking time. If they haven’t cooked, just add more time and cook longer without wasting the ingredients. Hope that helps with any confusion!
Jane says
I was a little worried about the cook time as well. I make refried beans. They take 45 minutes and then 25 minutes of slow release. I’m thinking I may try this recipe’s cook time as it is stated and see how it works….
Julie | The Simple Veganista says
Do let us know how it goes, Jane!
Rachyl Rister says
Hi! These look amazing!! Could this be made with canned northern beans? That’s what I have on hand. I suppose the cooking time would be much less? Also, I only have regular paprika on hand….is the smoked paprika necessary? Thank you!
Julie | The Simple Veganista says
I don’t recommend using canned beans since this recipe is specific to using dried beans. You would have to alter the cooking time and liquids. Since I have not tested, I’m hesitant to make recommendations at this time. I do hope to have a canned beans version soon!
Enric says
Hi,
I found your blog while searching for a vegan baked beans recipe. I’m Dutch, and while I used to visit the UK I never tried baked beans (Brighton to be precise, which is actually the Vegan capital of the UK as it seems).
I have thus no idea who it should taste or what I need to aim for in terms of flavour, texture, etc
One suggestion: Instead of Jalapeño use an Ancho or Guajillo chili, the former is a little spicy, a mellow sort of spicyness, even somebody not used to chilis will appreciate it. And the Guajillo adds a very nice sweet flavour, softer than the Chipotle and not spicy.
These are dry chilis, to use them just cut them, remove the seeds (they can be planted!) and put them in a cup of water to boil, blend them for 1 minute and they are ready to use. You can buy them online.
Well, thanks for sharing your recipe, I’ll give these peanut cookies a try too!!!
★★★★
Haley says
This is the best homemade baked beans recipe I have tried. Every other recipe has been too tomatoey or too bitter from the molasses. I was very conservative with the molasses and only did 2 tbspn of tomato paste. I halved the recipe though but forget to half the veggie broth. Mine ended up sort of soupy after pressure cooking so I threw it into the oven to actually bake until it thickened probably about 30 or 40 minutes. They turned out great.
★★★★★
Linda Marie says
We are enjoying these baked beans. I don’t have an instantpot; however, as long as you soak and cook the beans ahead of time, even partially, they should turn out soft. I made the mistake of making this recipe without doing that and the beans were a bit hard and crunchy, even though I cooked them overnight and the whole next day on a hot pot. Delicious recipe, though, the flavors are fantastic! Thank you Simple Veganista :).
★★★★★
Krista says
Made this recipe in my Instant Pot using
great northern white beans. This is the first time I’ve ever made bake beans in an Instant Pot. I have always baked them in the oven.
I am happy to say the beans cooked nicely. They were fully cooked and a good texture when done. The flavor was good. Got very positive feedback on flavor from the family.
I personally prefer my beans slightly sweet. Another time I will reduce the vinegar just a touch and add just a touch more maple syrup.
There beans was a lot of sauce when finished. While the sauce did thicken a bit as the beans cooled, the end product was too “soupy” for me. (Plating using a slotted spoon to avoid excess liquid solved that issue)
Since there was so much sauce, I’ve decided that next time I will double the amount of beans and keep everything else the same, except for the minor tweaks mentioned above. Would also be nice to have some leftovers too!
★★★★
Christina says
Your recipe says serves six. Do you know approximately what the serving size is per that? I’m a calorie counter so that helps. Thank you.
Gina Owens says
Hi I’m in the uk & can’t find the recommended beans brand you mention. Upon looking for a different brand the only white beans I can find are cannelloni or butter beans or white kidney beans? Which would you suggest? Thankyou 😊
Julie | The Simple Veganista says
Great question, Gina! Sorry, you can’t find navy beans. I would suggest subbing with cannellini beans. If using the no soak method, cook for 45 minutes. If soaking the beans first, cook for 35 minutes. Do Let us know how it goes. It’s super helpful to others!
Kathleen Wood says
Navy beans are called Harricot beans in the UK
Erika says
Is the correct IP cooking time 75 minutes? The recipe says 50 minutes “total time” which is the time I was planning for today—which one is incorrect? Thank you.
Julie | The Simple Veganista says
The cooking time is indeed 75 minutes using the no soak method. If using soaked beans, the cooking time drops down to 40 minutes. But as noted, the actual time can be a bit more since it takes time to come to pressure and naturally release the pressure, adding another 20 – 30 minutes to the overall time. You may be seeing the 50 minutes total time from an old recipe card you printed out. The recipe was updated last year, and I don’t see that time anywhere. If using the no soak method, give yourself 2 hours and 5 minutes total time. Sorry for any confusion. Hope that helps!