Instant Pot Vegetarian Baked Beans
I didn’t love baked beans when I was a kid. I didn’t hate them either, but there was something unappealing about them that I couldn't quite put my finger on. Of course, as soon as I took a bite, I realized they were actually delicious. (Note to self: remember this about my own children and don’t get so frustrated with them at meal times) As an adult, I love baked beans in the summer. This humble side dish has all the good stuff: sauce, sweetness, and that comfort food appeal. This Memorial Day Weekend may look drastically different for most of us as we continue to socially distance, but I think making something like this from scratch could become a great way to bring a little something extra to the table.
I decided to make this recipe vegetarian because, to be honest, I’m on a bit of a veggie kick right now. Sure, I love a good burger and I am definitely not a vegetarian. In fact, my husband laughs at me all the time because we will go to a fancy restaurant and I’ll go and order a burger if it is on the menu. All I’m saying is that it doesn’t get much better than a good burger and I DO WHAT I WANT.
I lost track of my point…
Right. Veggie kick. So yes- I’m incorporating more veggies into my main dishes mostly because it just feels like what my body needs right now. I don’t call myself an intuitive eater, but I think that’s where I tend to lean and I imagine this is along those lines. I’m listening to my body and giving it what it wants!
Right now, my body wants these vegetarian baked beans. #yum
Here’s the deal: Dry pinto beans go right into the instant pot without any soaking (joy!) and come out perfectly cooked. Then, onion and bell peppers are sautéed along with a bit of jalapeño. After that comes the sauce: bbq sauce, ketchup, ACV, and mustard. So good. And for sweetness? A touch of brown sugar or maple syrup- it cannot be skipped. Just trust me here.
The result is a sweet and gently spicy side dish that is fit for the most All-American of meals. We enjoyed them with super tender baked ribs tonight. Winner.
Cheers, friends. Don’t dwell on the negatives if you have that privilege. Focus on the things that make life beautiful, even if it is quieter than usual these days.
Instant Pot Vegetarian Baked Beans
Serves 6-8 as a side dish
1 lb dried pinto beans
1 tablespoon avocado oil (or other neutral oil)
1 small onion, diced
1 bell pepper, diced (I love a combo of red, yellow, and orange peppers but any variety will work)
1 small jalapeño pepper, diced (optional)
2/3 cup bbq sauce
1/3 cup ketchup
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
1/3 cup brown sugar (or 1/4 cup maple syrup)
Begin by combining the dried beans with 7 cups of water and a heavy pinch of salt. Set the instant pot to manual, seal the valve, and cook for 30 minutes. Allow to release naturally for at least 15 minutes before releasing the steam.
While the beans cook, mix the bbq sauce, ketchup, apple cider vinegar, mustard, brown sugar, and 1/3 cup of water in a small bowl or 4 cup liquid measuring cup. Set aside.
Remove the beans and pour them into a colander. Set aside.
Turn on the sauté function on your instant pot and add a tablespoon of avocado oil. Add the onion, bell peppers, and jalapeño pepper and cook until softened, about 5 minutes.
Pour in the bbq sauce mixture, followed by the beans. Stir everything together and cook on manual for 10 minutes. Manually release the steam, taste for seasoning, and serve!
