Homemade Baked Beans
These homemade baked beans taste exactly like the ones we grew up with, except they are healthier and also easy to make from scratch!
Servings: 4 servings
Calories: 148kcal
Equipment
Ingredients
...for the beans...
- 700 g Water up to 1 liter
- 200 g Haricot Beans Dry
...for the gravy...
- 400 g Bean Cooking Water
- 60 g Ketchup
- 1.5 tablespoon Brown Sugar
- 1 tablespoon Tomato Paste
- 1 tablespoon Maple Syrup
- 2 teaspoon Apple Cider Vinegar
- 1.5 teaspoon Sea Salt or more to taste
- 1 teaspoon Liquid Aminos
- ½ teaspoon Garlic Powder or granules
- ½ teaspoon Onion Powder or granules
- ½ teaspoon Black Pepper or more to taste
Instructions
- Rinse the dry beans, add them in the Instant Pot and cover with approx 700 ml of water. *see notes for the stovetop version.
- Set "high pressure" for 20 mins (or 25 if you like them mushy), close the valve and leave on natural release.
- Drain the cooked beans and save 400 ml of their cooking water.
- Stir in the beans' water the ketchup, the tomato paste, the brown sugar, vinegar, the liquid aminos (or the substitute you've picked), both the garlic & onion powder, salt and black pepper. Stir well then add the beans back in.
- Put the mixture back in the Instant Pot basket and set high pressure for 7 minutes. Then open the valve for a quick release.
- In the meantime prep the corn slurry: mix the cornstarch and the water together until they form a white liquid.
- Once the beans are ready stir in the corn slurry and set "sauté" mode for 3 minutes (or until it thickens).
- Enjoy your baked beans straight away or store them/freeze for later consumption.
Notes
Stovetop version:
1. Soak the beans overnight then boil in abundant water for approx 1 hour (up to 1:30 for softer beans).
2. Once the beans are cooked make sure to drain them saving their cooking water. For 1 cup of dry beans we are going to need 400 ml of water.
3. Combine the measured water with ketchup, tomato paste, brown sugar, vinegar, aminos (or the substitute you've picked), garlic & onion powder, salt and black pepper.
Stir well then add the beans back in.
4. Simmer the beans for 15 to 20 minutes.
5. Mix the corn slurry (cornstarch + water) to the bean pot cook on medium heat for 3 minutes (or until it thickens).
6. Enjoy your baked beans straight away.
1. Soak the beans overnight then boil in abundant water for approx 1 hour (up to 1:30 for softer beans).
2. Once the beans are cooked make sure to drain them saving their cooking water. For 1 cup of dry beans we are going to need 400 ml of water.
3. Combine the measured water with ketchup, tomato paste, brown sugar, vinegar, aminos (or the substitute you've picked), garlic & onion powder, salt and black pepper.
Stir well then add the beans back in.
4. Simmer the beans for 15 to 20 minutes.
5. Mix the corn slurry (cornstarch + water) to the bean pot cook on medium heat for 3 minutes (or until it thickens).
6. Enjoy your baked beans straight away.
Nutrition
Calories: 148kcal | Carbohydrates: 32g | Protein: 5g | Potassium: 312mg | Fiber: 6g | Sugar: 11g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg