Homemade Baked Beans (No additives)

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Ingredients:

• 2 cups dried navy beans (or 3 cans navy/great northern beans, drained and rinsed)
• 1 medium onion, finely chopped
• 2–3 cloves garlic, minced
• 1/3 cup unsulphured molasses
• 1/4 cup pure maple syrup or brown sugar (optional)
• 1/4 cup tomato paste or natural ketchup (no artificial coloring)
• 2 tsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 cups water or low-sodium vegetable broth

Optional for extra depth:

• 1/2 cup chopped nitrate-free bacon or smoked turkey
• A splash of natural liquid smoke

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Instructions

Oven Method (Total time: 2.5 to 3.5 hours)

1. (If using dried beans) Soak overnight, drain, then simmer in water until tender (about 1.5 hours). Drain.
2. Preheat oven to 300°F (150°C).
3. Sauté onion in a bit of oil until soft (5–7 minutes). Add garlic and cook 1 more minute.
4. Stir in molasses, maple syrup, tomato paste, vinegar, mustard, paprika, salt, and pepper. Add water/broth and bring to a simmer.
5. Mix in beans. Cover and bake 2–3 hours, checking occasionally to stir and add water if it gets too thick.

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Slow Cooker Method (Total time: 6 to 8 hours)

1. (If using dried beans) Soak and pre-cook as above, or use canned.
2. Optional: Sauté onion and garlic for more flavor.
3. Add everything to the slow cooker. Stir well.
4. Cook on low for 7–8 hours or high for 4–5 hours, until thick and flavorful.

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Instant Pot Method (Total time: 1.5 to 2 hours)

1. Use dried beans without soaking. Rinse them first.
2. Turn on sauté mode, cook onion until soft, add garlic for 1 more minute.
3. Stir in all other ingredients and beans. Add 3 cups water/broth instead of 2.
4. Lock lid, set to Manual/Pressure Cook on high for 45–50 minutes. Let pressure release naturally (15–20 minutes).
5. Stir, and simmer on sauté mode if you want it thicker.

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Let me know if you want a printable version or to adapt this for a specific diet (vegan, low sugar, etc.)!