HEALTHY BAKED BEANS (VEGAN)
Healthy baked beans made with simple ingredients right in your Instant Pot or Slow Cooker. It's a no-fuss recipe, just throw the ingredients in and let the cooker do the work!
Provided by Julie | The Simple Veganista
Categories Side
Time 1h25m
Number Of Ingredients 16
Steps:
- Press the SAUTE setting on your Instant Pot and add 1/4 cup water. When hot, add onion and saute for 4 minutes. Add the smoked paprika and garlic powder, cook for 1 minute, or until fragrant, stirring frequently.
- Next add the beans, broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves, ground pepper and salt, gently stir until the tomato paste is dissolved completely and everything is well combined.
- Attach the lid, and make sure the vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set at HIGH for 75 minutes. When done, let the steam vent for 20 minutes. Move the vent to open, careful not to burn yourself as there may still be a little steam left. Remove lid and let cool a bit, add salt to taste. Remove bay leaves and taste for seasoning. Transfer beans to a serving dish.
- Beans will thicken once cooled. If too thick, add 2 tablespoons of water at a time, mix well, and repeat until desired consistency.
- In bottom of slow cooker, add the onion, beans, maple syrup, vinegar, 4 cups water/broth, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves. Gently stir, until the tomato paste has broken up and dissolved.
- Cook on HIGH for 8 - 10 hours. Check periodically, adding up to 1/2 cup more water as needed (I've used up to 1 + 1/2 cups for 8 hours). You will also want to check for doneness towards the end so the beans don't overcook. Add salt to taste.
Nutrition Facts : Calories 136 calories, Sugar 12.8 g, Sodium 219.1 mg, Fat 1.6 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 2.2 g, Protein 6.9 g, Cholesterol 0 mg
INSTANT POT BAKED BEANS
Quick and easy to make, these Instant Pot baked beans are rich in flavor with just the right amount of sweetness. This is one delicious veggie side dish!
Provided by Yumna Jawad
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Rinse the pinto beans under cold water, add to the Instant Pot and cover with cold water by 2 inches (about 2 quarts).
- Place the lid on the Instant Pot and move the valve to sealing. Press manual pressure on high for 35 minutes. You'll notice the Instant Pot will start to come to pressure and then the timer will begin. This can take 8-10 minutes.
- When the cook time is up, carefully let the pressure release by manually opening the valve (use an oven mitt or towel). Carefully open and remove the lid, then drain the beans into a colander or sieve and rinse well. Set aside.
- Set the Instant Pot to the sauté setting on high. Add the olive oil, onions, garlic, and dried basil. Cook until the onions are slightly translucent and garlic is fragrant, 4-5 minutes. Season to taste with salt and pepper.
- Add the ketchup, mustard, and tomato paste to the Instant Pot. Stir constantly and cook until well incorporated, around 2 to 3 minutes. Pour the broth into the Instant Pot and use a spoon to scrape up any browned bits stuck to the bottom. Bring the mixture to a boil and cook for 1 to 2 minutes. Turn off the Instant Pot.
- Return the cooked beans to the Instant pot along with the honey. Stir to combine.
- Place the lid on the Instant Pot and move the valve to sealing. Press manual pressure on high for 15 minutes. When the cook time is up, carefully let the pressure release by manually opening the valve (use an oven mitt or towel). Serve immediately.
Nutrition Facts : Calories 235 kcal, Carbohydrate 42 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 177 mg, Fiber 9 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
INSTANT POT® BAKED BEANS
This recipe was passed down through my French Canadian family from my grandmother, to my mother and then to me many years ago. It traditionally takes hours to make, as we let the beans slow cook overnight in the oven on low heat. I decided to try and transform it into a much quicker Instant Pot® recipe with great success! With this method, you don't even have to presoak the beans. These are even better the next day, and they freeze well, too.
Provided by France C
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method for 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse the beans with cold water and set aside. Rinse and wipe out Instant Pot® insert and place back into the pressure cooker.
- Turn on Instant Pot® and select Saute function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion and briefly cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any brown bits off the bottom. Turn Instant Pot® off.
- Whisk together ketchup, molasses, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with the ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method for 20 minutes; quick-release any remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 36.2 g, Cholesterol 17.3 mg, Fat 15.1 g, Fiber 9.4 g, Protein 11.1 g, SaturatedFat 5 g, Sodium 392.4 mg, Sugar 12.4 g
INSTANT POT® VEGETARIAN BAKED BEANS
Vegetarian baked beans made simple in a multi-functional pressure cooker. While this recipe does require cooking the beans in tw0 steps, the beans' texture is perfectly consistent. Bonus is that you don't have to soak the beans overnight.
Provided by Soup Loving Nicole
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Place beans in a multi-functional pressure cooker (such as an Instant Pot ®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Drain beans in a colander.
- Select the Saute function and add onion, bell pepper, garlic, oil, smoked paprika, and garlic. Saute until onions are translucent, about 3 minutes. Turn off.
- Return drained beans back to the pot. Add broth, maple syrup, vinegar, tomato paste, and mustard. Stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Remove the lid and let sit 5 minutes to thicken.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 36.3 g, Fat 2.4 g, Fiber 11.9 g, Protein 10.8 g, SaturatedFat 0.3 g, Sodium 141 mg, Sugar 8.2 g
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