Vegetarian Baked Beans
By :Julie Han
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Votes: 5
Rating: 4.8
Rate this recipe!
Course Side Dish
Cuisine American
Difficulty Medium
Browse Category Vegan & Vegetarian
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Beans, Ketchup, Molasses
Prep Time 30 minutes
Cook Time 48 minutes
Servings
6 servings
Ingredients
  • 1 cup great northern beans dried
  • 5 cups Water divided
  • 1 teaspoon olive oil
  • 1 medium onion chopped
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
Course Side Dish
Cuisine American
Difficulty Medium
Browse Category Vegan & Vegetarian
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Beans, Ketchup, Molasses
Prep Time 30 minutes
Cook Time 48 minutes
Servings
6 servings
Ingredients
  • 1 cup great northern beans dried
  • 5 cups Water divided
  • 1 teaspoon olive oil
  • 1 medium onion chopped
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
Votes: 5
Rating: 4.8
Rate this recipe!
Instructions
  1. Cover the dried beans with 4 cups of water and soak overnight, then drain and set aside. (For the quick-soak method, place rinsed beans in the instant pot with 6 cups of water and cook on manual at high pressure for 15 minutes, making sure the valve is in the sealing position.) Allow to vent naturally for 10 minutes before releasing the pressure. Drain and set aside.
  2. Using the Sauté function, heat the olive oil in the pot and add the onion. Sauté for about 3 minutes, until the onion starts to become translucent. Add the beans to the pot.
  3. In a small bowl mix together the ketchup, molasses, brown sugar, and seasonings. Pour over the beans and onions. Add 1 cup of water.
  4. Set the pot to Manual and adjust to high pressure, making sure the valve is in the sealing position. Adjust the time for 40 minutes.
  5. When finished, allow the steam to vent naturally for 10 minutes, then quick release the rest of the pressure by turning the valve to venting. Test a couple of beans to make sure they are tender. If not, repeat the process for about 5 more minutes.
  6. When safe to open, switch the pot to sauté and reduce the sauce for about 5 minutes to thicken. Enjoy!
7 replies
  1. JesterOTL
    JesterOTL says:

    Easy to make. I didn’t have to do any of the tricks she noted at the end of her cooking cycle. I just let the pressure naturally release and the beans came out perfectly in my Lux 60.

  2. canuckEMSgirl
    canuckEMSgirl says:

    Delicious but would cut the salt in half next time. Also, my Duo 90 took longer to cook, pressured up for another 30 min. But yummy and will make again! Thanks!

  3. MathjuleInstantPot
    MathjuleInstantPot says:

    I reduced the salt by half and set the pressure cooking to 60 minutes as others mentioned. They turned out delicious!

  4. Pot fun
    Pot fun says:

    I love the flavor of these beans! I needed to cook them longer but still ended up with very tough beans. I’ve since read that adding salt or acidic ingredients (such as molasses) before the beans are cooked can cause toughness. I tried again and cooked the beans first, using 2 cups of soaked beans, with 3/4 c. water at high pressure for eight minutes, at which point they were quite tender. I then drained the beans and followed the rest of the recipe except cooked at low pressure for 1 minute.

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