My Go-To Baked Beans Recipe: Sugar Included
A quick myth-bust before we get into it: a little sugar in a recipe doesn't stop fiber from doing its job binding to toxins and hormones. And pigs have more than enough natural detoxification ability on their own, the "toxins" you sweat out are negligible anyway. So don't let either of those things stop you from making this one.
I looooove baked beans, and this is one of those cozy, no-shortcuts recipes that's become a genuine staple in our house. It's packed with fiber, it freezes beautifully, and it makes the whole kitchen smell incredible while it cooks.
What do you need?
3 cups dried navy beans
6 cups+ water
1 onion
4 slices bacon
1/4 tsp mustard powder
1/4 tsp salt
1 tsp molasses
1 tsp ACV (apple cider vinegar)
2 tsp sugar (coconut sugar works too)
1/4 cup ketchup (I use homemade with no added sugar)
1/4 cup maple syrup
How do you make it?
Soak the navy beans in water with a splash of ACV overnight.
The next morning, rinse the beans and simmer in fresh water for 45 minutes, or until soft.
While the beans simmer, sauté the bacon and onion until browned and set aside. I always source my bacon from Sage and Shepherd Ranch, the quality difference is obvious the second it hits the pan, it renders beautifully and actually tastes like pork. Worth seeking out if you can find a source like theirs near you.
Combine all the remaining ingredients in a bowl and set aside.
Rinse the beans, then combine the sauce mixture, bacon, onions, and beans in the instant pot. Add enough water to just cover the beans.
Pressure cook on high for 3 hours.
If the beans are still a bit runny, switch to the sauté function to boil off some extra liquid.
Any tips before you start?
Soaking overnight is key for even cooking, don't skip it. No instant pot? This adapts fine to a slow cooker or stovetop, just expect a longer cook time. And if added sugar is something you're mindful of, using a homemade ketchup like I do keeps that number low without sacrificing flavor.
These freeze well and reheat beautifully, so I always make a big batch knowing we'll be eating off it for weeks.
If digging into food myths is your thing, I wrote a whole post on whether the popular raw carrot salad actually lives up to the hype, worth a read if this kind of thing interests you as much as it interests me.
Thanks for being here, friends!