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HEALTHY VEGAN BAKED BEANS

by Carla's No Place Like Home |
I know what you are thinking, baked beans? Are you kidding? No, I’m not! These are the best you will ever eat and they are made in the instant pot. How easy is that?!!! These saucy baked beans can be enjoyed warm or cold. Eat them for breakfast, lunch or dinner. Anyway you have them, you will not be disappointed.  Directions: Soak the dried beans for 8 hours changing the water at least 4 times. Press sauté setting on the instant pot and add 1/4 cup water. When hot, add onions and sauté for 4 minutes.

 

Add the smoked paprika and garlic powder. Cook 1 minute, stirring frequently.
Next add: drained beans, broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves, salt and pepper. Gently stir until tomato paste is dissolved completely and everything is combined. Secure instant pot lid, making sure the vent is in sealed position. Press manual or pressure cooker button. Set for 40 minutes.
Once done, use quick release, lift lid from the  instant pot, remove bay leaves and let sit. Beans will thicken once they start to cool off. Serve in 15 minutes or enjoy cold.

 

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HEALTHY VEGAN BAKED BEANS

  • Author: noplacelikehome_207
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 6 -8 1x
  • Category: Side
  • Method: Pressure Cooked
  • Cuisine: Vegan/Gluten Free
Print Recipe

Description

These baked beans are the best you will ever eat and they are made in the instant pot. How easy is that?!!! These saucy baked beans can be enjoyed warm or cold. Eat them for breakfast, lunch or dinner. Anyway you have them, you will not be disappointed.

Ingredients

Scale

1/4 cup water

1 medium diced yellow onion

2 teaspoons of smoked paprika 

1 heaping teaspoon of garlic powder

2 cups dried navy beans

4 cups vegetable broth

3/4  cup organic tomato paste

1/4 cup pure maple syrup

1/4 cup apple cider vinegar 

2 tablespoons Dijon mustard

1/2 teaspoon pepper

Pinch of sea salt

2 bay leaves

Instructions

Directions:  Soak the dried beans for 8 hours changing the water at least 4 times.  

Press sauté setting on the instant pot and add 1/4 cup water.  When hot, add onions and sauté for 4 minutes.  Add the smoked paprika and garlic powder.  Cook 1 minute, stirring frequently.  Next add:  drained beans, broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves, salt and pepper.  Gently stir until tomato paste is dissolved completely and everything is combined. Place instant pot lid making sure the vent is in sealed position. Press manual or pressure cooker button.  Set for 40 minutes.  Once done, use quick release, lift lid from instant pot and remove bay leaves and let sit.  Beans will thicken once they start to cool off. Serve in 15 minutes or enjoy cold.  

Notes

Thank you Simple Veganista for this awesome and easy recipe.

Keywords: Vegan, baked beans, vegan cuisine, vegan side dish