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!
Optional add-ins for variation:
INSTANT POT (no soak method):
SLOW COOKER (no-soak method):
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
Soaking Method: 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.
Alternately, if you’re in a hurry, place beans in pot and cover with 2 inches of water, bring to a boil, remove from heat and let soak for 1 hour. Drain beans before using.
How To Cook Using Soaked Beans
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.