Healthy Baked Beans are not difficult to make and they are so much tastier and healthier than traditional canned baked beans. Once you make homemade healthy baked beans, you will never go back to canned baked beans.
They are so easy to make, all you need is olive oil, Vidalia onions, Worcestershire sauce, tomato sauce, liquid smoke, dijon mustard, maple syrup and cannellini beans. Hopefully you have most of these ingredients in your collection of pantry staples.
This recipe is also diabetes friendly and vegan.
One of the other benefits of this healthy baked beans recipe is that you can cook in a variety of cooking methods including in the oven, slow cooker or the instapot. See below for directions for each cooking method.
We like to think of our recipes in terms of cooking methods. We even wrote a cookbook utilizing how to develop basic cooking skills and add variety to your diet in an easy way. Take a look at our newest cookbook called Nourished: 10 Ingredients for Happy, Healthy Eating which includes information on technique cooking.
Our searchable recipe database is searchable by cooking method.
Give it a try and type in instapot to look at all our recipes that you can cook in an instapot.
Healthy Baked Beans
Ingredients
- 2 Tbsp olive oil cold pressed, extra virgin
- 1 cup sweet onion finely chopped
- 1 Tbsp Worcestershire sauce plus 1 tsp
- 15 oz canned tomatoes sauce
- 4 tsps liquid smoke
- 1 tsp dijon mustard
- 3 Tbsp maple syrup
- 2 cans cannellini beans rinsed and drained
Method
- Preheat oven to 325° F.
- Heat oil in a large pot over medium high heat. Add onions and cook for 5 minutes until softened and beginning to caramelize.
- Add remaining ingredients and simmer for 5 minutes.
- Transfer beans to a casserole dish and bake for 50 minutes until thickened.
- Add all of the ingredients listed above into slow cooker.
- Add 1/2 cup water, and cook on high for 4 hours until thickened.
- Set the instant pot to saute function.
- When hot, add oil and onions, and cook for 5 minutes until softened and beginning to caramelize. Turn off instant pot.
- Add remaining ingredients and close lid. Be sure to set the vent to "sealing" mode.
- Cook at high pressure for 15 minutes. When done, use immediate release to relieve pressure, remove lid and stir.
Private Notes
Tried this recipe?
Let us know how it was!Watch our dietitians Kaitlin and Klara prepare healthy baked beans and other tasty dishes for a complete meal.
Please note:
Nutrition info is approximate and may contain errors.
Klara Knezevic has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.
