Easy Homemade Vegan Baked Beans
These easy homemade vegan baked beans are a quick, flavorful, and healthy alternative to canned varieties, featuring tender beans simmered in a rich tomato and spice sauce, perfect for comforting breakfasts or meals.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 1.5 teaspoon garlic powder
- 1.5 teaspoon sweet paprika
- 2 cans white beans 400g each, drained and rinsed
- 250 g tomato passata
- 1 tablespoon tomato puree
- 1 tablespoon maple syrup or other natural sweetener
- 0.5 tablespoon dark soy sauce
- 0.5 tablespoon apple cider vinegar
- to taste salt and pepper
Instructions
Instructions
- Heat olive oil in a large pan over medium heat.
- Add the finely diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic powder and sweet paprika, cook for another minute till you smell that nice fragrance.
- Add the drained and rinsed white beans, tomato passata, tomato puree, maple syrup, dark soy sauce, and apple cider vinegar.
- Stir everything well to combine the flavors.
- Transfer this mix into your pressure cooker pot if you didn’t start there.
- Seal the pressure cooker and cook until beans have that tender pull, usually about 10 minutes at high pressure. Use natural release or slow release to let the flavors settle in before opening the lid.
Notes
Serve warm, maybe with crusty bread or rice for a dang good meal.
You can use any type of white bean such as haricot, cannellini or great northern beans, though haricot is most traditional. You could even try this recipe with pinto beans or red kidney beans if you fancied something different!
More info above on storage methods and slow cooker and instant pot cooking!