I love bacon as much as the next girl. In fact, I might enjoy it more. But I don’t always have it. I don’t always have “a few slices” available to put in a pot of beans. Or I’ve got guests who don’t eat meat (the irony, is not lost, with the name of my blog)
So my challenge was to come up with a recipe for baked beans that were reminiscent of the ones that come out of a can, without fancy steps or ingredients, and no bacon.
How did I do? I think I hit it out of the park. You’d better try for yourself just to make sure.
Vegan Baked Beans
1 lb white navy beans (can be unsoaked if using the instant pot)
1 tbsp each cumin seeds (sub for half amount ground cumin)
1 tbsp oregano
1 tbsp chile powder
1/4 c apple cider vinegar
6 garlic cloves
1 onion, chopped (sub 1/4 c dried onion flakes)
1 1/2 tsp salt
1 can tomato paste
1/4 c maple syrup
4-6 c water (This is going to somewhat depend on whether you soaked them, the beans you have, etc)
Instant Pot Method-
Measure all ingredients into the instant pot. If unsoaked, use more like 6 cups water, if soaked, more like 4-5 cups. Makes sure everything is covered and stirred well. Set to Manual Pressure for 20 min (30 if unsoaked)
Oven Method- Make sure your beans are soaked, measure all ingredients into an oven safe pot with lid, such as a dutch oven, and stir well. Bake at 350F for 1 1/2 hrs, stirring once or twice.
Slow Cooker Method- Make sure beans are soaked, measure all ingredients into 4 qt or bigger slow cooker and stir well.. Cook 4 hrs on high or 8 hrs on low, stirring once or twice.