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–+ servings

The BEST Maple-Bacon Baked Beans (Crock-Pot or Instant-Pot)

The BEST Maple-Bacon Baked Beans (Crock-Pot or Instant-Pot)

Ingredients
  

  • 4 bacon slices, uncured, no nitrates, see shopping tips
  • 1 cup yellow onion, finely diced
  • 1 (15.5 oz) can kidney beans, rinsed and drained
  • 1 (15.5 oz) can pinto beans, rinsed and drained
  • 1 (15.5 oz) can northern beans, rinsed and drained
  • ½ cup ketchup
  • ¾ cup water
  • ⅓ cup pure maple syrup
  • 1 tablespoon yellow mustard
  • 1 teaspoon chili powder

Instructions
 

  • Cook bacon and onions in a skillet over medium-high heat, until crisp, stirring occasionally. Remove bacon and dice. Add to crock-pot or instant-pot along with the onions, including bacon drippings from pan.
  • For Crock-Pot: Add the remaining ingredients to the crock-pot and stir them together well. Cover and cook on low heat for 6 to 7 hours or 3 ½ hours on high heat. Stir before serving.
  • For Instant Pot: Add the remaining ingredients to the insert of the instant pot and stir them together well. Place the lid and lock. Set to manual, high pressure, and set for 8 minutes. Once finished, natural pressure for about 10-15 minutes, then quick release. Stir before serving.
  • This recipe keeps in the fridge for several days. You might need to add a little water when heating. The beans tend to absorb the liquid once refrigerated. Happily, this recipe freezes great, too!

Nutrition

Serving: 0.66cupCalories: 214kcalCarbohydrates: 44gProtein: 11gFat: 1gCholesterol: 1mgSodium: 409mgFiber: 11gSugar: 13gBlue Smart Points: 3Green Smart Points: 7Plus Points: 5