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baked beans in a Ninja Foodi with a ladle scoping up beans
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Pressure Cooker Baked Beans Recipe

This recipe for Vegan Baked Beans is simple, healthy, and homemade using canned beans for ease and a few other ingredients you probably already have in your pantry.
Course Side Dish
Cuisine Vegan, Vegetarian
Keyword easy baked beans, Vegan Baked Beans
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 9 servings (½ cup or 130 g per serving)
Calories 197kcal
Author Gina Marie

Equipment

Ingredients

  • 3 16 ounce can Navy or Cannellini Beans or 4 ½ cups cooked from dried beans (note 1, 2, & 3)
  • 2 teaspoon olive oil or canola oil
  • 2-3 clove garlic, minced
  • 1 medium onion, chopped
  • 1 tablespoon Vegan Worcestershire sauce (note 4)
  • ⅓ cup unsulphured molasses
  • ¼ cup alternative brown sugar (note 5)
  • 2 tablespoons regular light brown sugar (note 5)
  • ¼ cup ketchup
  • 2 teaspoons mustard BBQ sauce or regular yellow mustard
  • 1 tablespoon vegan BBQ sauce I use my homemade recipe
  • 1 cup water
US Customary - Metric

Instructions

Electric Pressure Cooker Directions

  • Drain and rinse your canned beans and add them to a bowl. Set aside.
  • Grab a small bowl and add your vegan Worcestershire sauce, unsulphured molasses, alternative brown sugar, regular light brown sugar, ketchup, mustard BBQ sauce, and vegan BBQ sauce in a bowl and mix until fully combined. Adjust seasonings to your liking.
    • Start off with less sugar and add as you go to make sure it's not too sweet for your liking.
  • In your pressure cooker, press the saute button and set your temperature to medium high. Then press start and allow your oil to heat up.
  • Add your chopped onions and garlic to your pot. Sauté about 3 to 5 mins. Then add your beans to your pot along with your molasses sauce mixture scraping as much in a bowl as you can. Then pour your water into the pot. Sometimes I like to add my water into the bowl where the molasses sauce mixture was and mix together. This helps add all that flavor to your beans!
  • Stir beans until everything is fully. Cover your beans with the lid according to your cooker's instructions. We are simmering here rather than pressure cooking, but keeping it covered helps lock in moisture and keeps the sauce from drying out. Set it to simmer for 1 hour.
    • Every electric cooker brand runs a little differently so keep an eye on your beans as they simmer (this would be the sauté function on Cosori Pressure Cookers). Check in after the first 30 minutes since depending on your model they may be done sooner than you think. If your beans look like they are drying out too fast, add a small splash of water and stir. If they are still too loose after the time is up, let them continue simmering uncovered for a few extra minutes until they reach your desired consistency.
  • Once done, remove the pressure lid and press stop on your cooker. Then press the power button to turn off your appliance. Allow to cool before serving. Goes perfect with BBQ Lentil Balls or Beefy Vegan Meat Loaf!

Stove Top Directions

  • Follow steps 1 and 2 as stated above. Then, in a medium to large pot, heat your oil over medium high heat. Add your chopped onions and garlic and sauté for about 3 to 5 minutes.
  • Add your beans to the pot along with the molasses sauce mixture, scraping as much out of the bowl as you can. Pour a little water into the bowl where the sauce was and add that in too. Every last drop of that flavor counts.
  • Stir everything together until fully combined. Reduce heat to low and cover with a lid simmer for 30 - 40 minutes.
    • Keep in mind that stovetop cooking is more prone to drying out than the electric cooker method (especially when considering different stove tops -electric, gas, etc) which is why we have a shorter cook time. Check and stir at the 20 minute mark. If things are looking too thick or dry before time is up, refer to the cooking tips in the electric cooker section above for how to adjust.
  • Once done, remove top and turn off stove. Allow to cool before serving.

Video

Notes

  1. Cannellini beans can be used instead of Navy beans. They are both white beans, but cannellini beans are larger in shape and have a more tender flesh. Navy beans are much smaller which is what I prefer for this specific recipe. You may choose based on your preference. I tried this with White Northern Beans but found them to be too “buttery” in texture for this recipe especially with the long cook time.
  2. If you are using dry beans, COOK YOUR BEANS FIRST. Soak your beans overnight and simmer on the stove top (or pressure cook them) until tender.
  3. I wouldn’t try this recipe with un cook beans as the acid from some of the ingredients can stop the beans from cooking all the way through, so used already cooked beans.
  4. Regular Worcestershire sauce is made with anchovies so look for vegan versions. It doesn't have to say "vegan Worcestershire" just look at the ingredients to make sure its absence of anchovies.  You can find it online here. 
  5. I used an alternative brown sugar to lower the sugar content but keep the same flavor. If you want, you can just use regular light brown sugar. 
View below recipe card for step-by-step photo instructions, specific serving suggestions, and detailed storage requirements.
 
 

Nutrition

Serving: 0.5cup (130 g) | Calories: 197kcal | Carbohydrates: 28g | Protein: 8g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 161mg | Potassium: 612mg | Fiber: 9g | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 2.4mg | Calcium: 166mg | Iron: 3mg