Summer time is almost here for us! We have just a few days remaining in the school year. That means lots of barbecuing and cooking outside for us. Eating out on the patio is probably one of our favorite things. There is something about sitting in the sun and fresh air that makes us relax and eat a little slower. I also don’t see the dishes in the kitchen so I am more likely to sit and enjoy myself a little longer. Baked beans is one dish that just screams summer to me. I like to make my beans a day or two in advance and we reheat them on the grill when we are making the rest of the meal. They pick up some of the smokiness from the grill ~ but it is completely optional to reheat them this way. This is a great dish to take to a cookout ~ you will be coming home with an empty dish. We have also used these beans on a platter of nachos and it was such a nice change from traditional beans. I started soaking my beans in salted water after reading about it in The Food Lab. It helps soften the skin and keeps the beans intact. I know that with baked beans I want them to look nice on a plate. You can also read about the benefits of soaking the beans in salt water here.
Vegan Pressure Cooker Baked Beans
1 Pound dry Navy Beans, Rinsed and picked over
1 Tablespoon Sea Salt
1 Tablespoon Avocado or Olive Oil
1 Onion, Diced
1 Jalapeno, Diced (remove seeds for a milder dish)
3 Cloves Garlic, minced
2 1/2 Cups Water (extra for soaking beans)
1/2 Cup Molasses
1/2 Cup Applesauce
1/4 Cup Ketchup
1/4 Cup BBQ Sauce
2 Tablespoons Brown Sugar
1/2 teaspoon Liquid Smoke
1/2 teaspoon Sriracha
1 teaspoon dry mustard
1/2 teaspoon Smoked Salt (or sea salt)
1. Soak the beans in a bowl of water to cover by 4 inches with 1 Tablespoon of salt overnight*. Drain and rinse the beans.
2. Press the saute function on the pressure cooker and add the oil, onion, jalapeno, and garlic. Saute until the onion is translucent. Press cancel to stop the saute function. Add the water, molasses, applesauce, ketchup, BBQ sauce, brown sugar, liquid smoke, sriracha, and dry mustard to the pressure cooker. Stir well to combine the sauce ingredients. Add the soaked beans to the sauce mixture and give it a little stir.
3. Replace the pressure cooker lid and set to cook at high pressure for 35 minutes**. Allow the pressure to release naturally for 10 minutes. Release any remaining pressure, open tilting lid away from your face. Give the beans a stir and taste a few beans. If they are not tender replace lid and cook an additional 5-10 minutes.
4. Press the saute function and simmer until the sauce has thickened stirring occasionally. While the mixture is simmering add the smoked salt and black pepper to taste. Adjust seasoning to your preference ~ extra sriracha or brown sugar. While these beans are good the day they are made they are even better reheated the following day.
*If you do not have time to soak the beans overnight: Place beans with water to cover by 1/2 inch in the pressure cooker. Pressure cook the beans for 2 minutes. Allow to rest for one hour. Drain the beans and proceed with the recipe.
**35 minutes yielded firm but tender beans for me. If you like your beans on the softer side I would recommend cooking 40-45 minutes, depending on how soft you like them. Just keep in mind you can always add extra time ~ you can never take away cooking time!
Adapted from Pressure Cooking Today
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