Healthy Baked Beans

These delicious baked beans can be made in the oven, slow cooker or instant pot! They are perfect for your next gathering!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American, Vegetarian
Keyword: Easy, Fall, Fiber, Holiday, Make ahead, Meal prep, Party, Quick, Winter
Cooking Method: Pressure Cooker, Slow Cooker
Condition: Cancer, Diabetes, Nut Free, PCOS
Servings: 6 people


  • 2 Tbsp olive oil cold pressed, extra virgin
  • 1 cup Vidalia onions finely chopped
  • 1 Tbsp Worcestershire sauce plus 1 tsp
  • 15 oz tomato sauce
  • 4 tsps liquid smoke
  • 1 tsp Dijon mustard
  • 3 Tbsp pure maple syrup
  • 2 cans cannellini beans rinsed and drained



  • Preheat oven to 325 degrees.
  • 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.

Slow Cooker

  • Add all of the ingredients listed above into slow cooker.
  • Add 1/2 cup water, and cook on high for 4 hours until thickened.

Instant Pot

  • 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.


Carbohydrates: 35g | Protein: 9g | Fat: 5g | Sodium: 734mg | Potassium: 311mg | Fiber: 8g

Watch our dietitians prepare healthy baked beans and other tasty dishes for a complete meal.

Please note:

Nutrition info is approximate and may contain errors.

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