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

The best-baked beans and I’m not just saying it. They are darn right delicious! Sweet and tangy, with a smokey flavor from the bacon. Makes a wonderful side dish or truly makes a fabulous main course. Serve with some coleslaw and you’ll be set. This is my go-to recipe for beans. Each serving, 214 calories, 1 gram of fat, and 3 Blue WW Freestyle SmartPoints, and 8 Green.
The BEST Maple-Bacon Baked Beans (Crock-Pot or Instant-Pot)

Helpful Tips About this Recipe

Makes 8 servings. Each serving, ⅔ cup.
Shopping Tips
There are numerous brands in the supermarket that make uncured, no-nitrites bacon. It’s such a healthier choice. Trader Joe’s has one too.

WW Freestyle SmartPoints
3-Blue
WW SmartPoints
7-Green
WW Points Plus
5
SKINNY FACTS: for ⅔ cup serving
214 calories, 1g fat, 0g sat fat, 1g chol, 11g prot, 44g carbs, 11g fiber, 409mg sod, 13g sugar
FACTS: for Freestyle SmartPoints
66 calories, 0g sat. fat, 2g protein, 8g sugar

 

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

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

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Prep Time 10 minutes
Cook Time 7 hours
Instant Pot Time: 25 minutes
Total Time 7 hours 10 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Servings 8
Calories 214 kcal

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
  • 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
Tried this recipe?Let me know how it was!

2 Comments

  1. Wow awesome baked beans! Made them for lunch and will be making again. Husband rated them highly!

  2. Thanks, Robyn! I’m so thrilled you both loved these beans. I actually put some of the leftovers in the freezer to enjoy in the future!
    Take care!
    Nancy

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