With salty slices of bacon and the natural sweetness of maple syrup, this recipe for homemade baked beans will take you back to your childhood without all the added junk!
Prep Time:15 Minutes
Cook Time:1 Hour
Total Time:1 Hour & 15 Minutes
1 lb dried beans such as Navy, Great Northern, or Pinto
3 slices of bacon (preferably sugar-free), chopped
1/2c white onion, chopped
2 garlic cloves, roughly chopped
1/4c tomato paste
1/3c maple syrup
2 tbsp yellow mustard
1 tbsp apple cider vinegar
1/2 tsp salt
2c water + 2 tsp water, reserved
1 tbsp coconut aminos
1 tsp arrowroot
If using unsoaked, dried beans, you’ll need to first quick-cook them in the Instant Pot. To do this, place the dried beans in your electric pressure cooker with 8c of water and cook over high pressure for 30 minutes. Allow the pressure to release naturally for 20 minutes before draining the liquid and setting the beans aside.
Start with this step if using soaked or canned beans. Using the Instant Pot’s sauté function, cook the diced bacon until it begins to crisp – about 3 minutes. Then add the onion and garlic and sauté for another minute.
Meanwhile, combine the maple syrup, 2c water, and apple cider vinegar. Use about 1/2 c of this mixture to deglaze the instant pot when you’re finished sautéing the onions.
Turn off the Instant Pot and stir in the mustard and tomato paste before adding the reserved maple syrup mixture and coconut aminos. Stir in the beans, cover, and cook at high pressure for 40 minutes. Allow pressure to release naturally for 20 minutes.
A minute or two before removing the top of your Instant Pot, use a fork to mix the arrowroot and remaining 2 tsp of water. The mixture will form a slurry that’s about the same consistency as heavy cream. Stir it into the pot of baked beans to thicken the sauce. Serve hot.