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Healthy baked beans from scratch is an easy vegan recipe and perfect side for summer entertaining! NO SOAK (or soaked) Instant Pot + slow cooker methods.

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Healthy Baked Beans (Instant Pot + Slow Cooker) - The Simple Veganista

water

medium onion, diced

smoked paprika

heaping teaspoon garlic powder

1b. dried small white beans (navy or great northern) (2 cups), rinsed and odd beans removed (not soaked)

low-sodium vegetable broth (or half water + broth)

pure maple syrup (I used 1/2 c brown sugar)

tomato paste (use a 6oz. can for extra tomato flavor)

apple cider vinegar

mustard (regular, dijon or whole grain)

fresh ground pepper

bay leaves (didn’t have)

good pinch of mineral salt, or to taste

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 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.