Vegan Baked Beans
As simple as this dish sounds, it’s packed with nutrients and flavor. Not to mention how comforting it is to indulge in a saucy bowl of baked beans and plain rice.
Ingredients
- 8 oz. pinto beans/ 2 15oz cans of plain pinto beans
- 1 cup mushrooms
- ½ cup sweet pepper
- 1 medium yellow onion
- 3 garlic cloves
- 2 small roma tomatoes
- 1 tablespoon oil
- 1 tablespoon tomato paste
- 1 tablespoon mustard
- 1 ½ teaspoon molasses
- 1/3 cup brown sugar
- 2 ½ teaspoons kosher salt / 1 ½ teaspoons table salt
- 2 cups of water
Instructions
- Soak dried pinto/navy beans overnight in water and baking soda. Cook in an instant pot or pressure cooker for 15 minutes at high temperature.
- If using canned beans, drain beans and set aside.
- Heat a skillet or cast iron over medium heat. Once the pan is hot, add the mushrooms and allow the liquid to fully evaporate.
- Add a pinch of salt, the oil and the onion, garlic, tomato paste, pepper and onion. Stir almost continuously until the tomato paste is darker in colour (1-2 minutes).
- Add water, vinegar, molasses, mustard, salt, and brown sugar. Simmer for 5-7 minutes.
- Transfer to a baking dish and bake covered for 1 hour at 350 degrees Fahrenheit.
- Serve and enjoy!