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
WW SmartPoints
WW Points Plus
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


  • 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


  • 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!


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!


  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!

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