Vegan Instant Pot: BBQ “Baked” Beans Recipe

Vegan Instant Pot: BBQ “Baked” Beans Recipe - The next time you’re invited to a potluck or cookout, offer to bring the baked beans. These are sweet and smoky, and the list of ingredients isn’t a mile long. I rely on store-bought barbecue sauce to kick-start the flavor, then jazz it up with a few pantry staples.

Serves 8
Vegan Instant Pot: BBQ “Baked” Beans Recipe

Ingredients for Vegan Instant Pot: BBQ “Baked” Beans Recipe:

  • 1 tablespoon fine sea salt
  • 2½ cups (1 pound) dried great Northern beans
  • 1¾ cups water
  • 1 cup barbecue sauce (I recommend Annie’s Naturals brand)
  • ¼ cup prepared yellow mustard
  • 2 tablespoons maple syrup
  • 1½ teaspoons freshly ground black pepper
  • 1½ teaspoons smoked paprika
  • 3 tablespoons avocado oil or other neutral oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bay leaf

Directions for Vegan Instant Pot: BBQ “Baked” Beans Recipe:

  1. In a large bowl, stir together 6 cups water and the salt. Add the beans and let soak for at least 8 hours, or up to overnight. Drain the beans and set aside.
  2. In a liquid measuring cup or small bowl, stir together the water, barbecue sauce, mustard, maple syrup, pepper, and smoked paprika.
  3. Select the Sauté setting on the Instant Pot, add the oil, and heat for 2 minutes. Add the onion and sauté for about 10 minutes, stirring often, until it begins to caramelize. Add the garlic and sauté for about 2 minutes more, until the garlic is no longer raw. Add the barbecue sauce mixture, beans, and bay leaf. Stir to combine, using a wooden spoon to nudge loose any browned bits from the bottom of the pot.
  4. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual, Pressure Cook, or Bean/Chili setting and set the cooking time for 40 minutes at high pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
  5. When the cooking program ends, let the pressure release naturally for 35 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, stir the beans, and discard the bay leaf.
  6. Ladle the beans into bowls and serve hot. The beans will keep in an airtight container, refrigerated, for up to 3 days.

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