There are lots of different baked bean variations and it’s nice to have the option to explore different flavours while getting all the health benefits of legumes. This savory pressure cooker baked beans recipe is less sweet than our other version, and it has a little spicey kick to it too. This is a great meal to serve of cool evenings or a big gathering or holiday. Like most veggie food the leftovers get even better the next day. One serving of these delicious beans has a whopping 24 g of protein which is a little more than your average cut of beef. You get 100% of your RDI of fiber and 60% or your iron.
Savory Pressure Cooker Baked Beans
Course: Dinner, LunchCuisine: vegan, vegetarian, gluten freeDifficulty: Easy5
servings15
minutes1
hour20
minutes1
hour35
minutesIngredients
1/4 cup of water
1 large red onion, finely diced
2 cloves of garlic, minced
500 g of dry white navy beans
4 cups of vegetable broth
1/4 cup of maple syrup
1 Tbsp of nutritional yeast
1/2 tsp of cayenne pepper
2 tsp of paprika
1/4 cup of tomato paste
1/4 cup of apple cider vinegar
2 Tbsp of Dijon mustard
2 or 3 bay leaves
1/2 tsp of salt
1/2 tsp of ground black pepper
Directions
- Set your pressure cooker to sauté and add the 1/4 cup of water.
- Add the onion and sauté until it becomes translucent.
- Add the garlic, cayenne and paprika, stir and cook for another minute or so.
- Add in the dry beans, vegetable broth, maple syrup, nutritional yeast, tomato paste, vinegar, mustard, bay leaves, salt and pepper and stir well.
- Attach the lid to the pressure cooker and set to 75 minutes on manual or high.
- Once the cycle is over, let the steam dissipate before removing the lid. This should take about 20 minutes.
- Remove the bay leaves and serve over rice, potatoes or on their own with your favourite vegetables.